Name: Fresh Curry leaves Murraya koenigii Spreng
SKU: 5ef9402bd7afa20027a976e5
Price: 70.0 TWD
Availability: InStock

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Description

If there is one ingredient synonymous with the region it’s from, it is the curry leaf. This herb is a signature flavor from South India, and an essential ingredient in Southeast Asian cuisine like curries, dals, and soups. Curry leaves are not a dominant taste in cooking, but their subtle flavor is unmistakable, giving meals a richer, robust flavor.

Curry leaves are aromatic herbs used in South Indian cooking. The glossy leaves are vibrant green and teardrop-shaped, about one-and-a-half inches in length. Also called “sweet neem leaves,” they grow on the curry tree, which is part of the citrus family. These aromatic leaves have a lemon scent and a distinct, pungent taste that has been compared to anise and lemongrass.

Here are four ways to use curry leaves in cooking.

1. Sauté in ghee.

Sauté and soften the curry leaves in ghee (clarified butter). To get the leaves to release their delicious flavor, they need to be cooked at high heat. Stir them for three to five minutes and add the oil and leaves to any dish.

2. Make tadka.

The most popular way touse curry leaves is to make “tadka”—an aromatic base used throughout Indian cuisine. This mixture of curry leaves, mustard seeds, and cumin (and any other favorite Indian spices) are sauteed together in ghee or a similar oil that can withstand high heat. The other ingredients can be added and cooked in the tadka, or the tadka can be poured over a dish as the final step.

3. Dry them.

Air dry curry leaves in an open basket in an area away from direct light, which should take three to five days. Crumble them over any dish to add flavoring. Dried curry leaves can last up to a year when kept in a vacuum-sealed bag.

4. Flavor oil with curry leaves.

Heat the oil in a pan,add the curry leaves, and saute. Remove the leaves and use the oil as a flavor in other foods. Alternatively, put the oil over flatbread, or rub it over fish as a glaze before you cook it.

While curry leaves are best when used fresh, any leftovers can be sealed in airtight plastic containers and frozen. They can be thrown into your next dish without being defrosted.

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