Curry Leaves – 2g

$3.45

Add to Wishlist
Add to Wishlist

242 In stock

242 in stock

Qty
Add to Wishlist
Add to Wishlist
Weight
2G

Product description

Curry leaves (also known as kadi patta) are the predominant flavour and aroma in Madras curry, as well as other popular Indian and Sri Lankan dishes. They have a delicate spicy citrus flavour and are incredibly aromatic.

No products in the cart.

Flavour Notes:

With a delicate spicy citrus flavour, these highly aromatic leaves are picked at their peak and dried to use whole in curries, sauces and rice dishes.

Culinary Notes:

These leaves are native to both India and Sri Lanka and are an integral ingredient when making authentic curries. Curry Leaves can also be flash fried in hot neutral oil and used as a crunchy, fragrant garnish for dishes. Use 1-2 leaves per dish to impart a warm, curry flavour.

Health Benefits:

Curry leaves contain vitamins and minerals and have many health benefits. They contain calcium, phosphorous, irons and vitamins. They have vitamin C, vitamin A, vitamin B and vitamin E.

Ingredients:

100% dried Whole Curry Leaves

country of origin:

India

other names or spelling:

Murraya koenigii, curry leaf, Sri Lanka: karapincha, Hindi: kitha neem

How to use

  • To get the best flavour, shallow fry the whole leaves in oil prior to adding to the dish
  • Use them in a similar manner to bay leaves
  • In Indian cuisine use them to make Vada, Rasam and Kadhi dishes
  • They go well with cardamom, chilli powder, cilantro, coconut, cumin, fenugreek, garlic, mustard, pepper and turmeric
  • 1-2 per dish is more than enough to impart a warm, aromatic curry flavour
  • Add whole and remove before serving

The Spice People FAQs

Curry Leaves are the aromatic leaves of the curry tree (Murraya koenigii), native to India and other parts of Asia. They are a key ingredient in many Indian, Sri Lankan, and Southeast Asian dishes.

While there is no perfect substitute for curry leaves, you can try using bay leaves or kaffir lime leaves as alternatives. However, keep in mind that these substitutes will not provide the exact same flavour profile as curry leaves.

Curry Leaves should be stored in an airtight container in a cool, dry place away from moisture and heat.

The amount of Curry Leaves used in a recipe will vary depending on personal taste preferences and the specific dish being prepared. As a general guideline, start with a few leaves and adjust to taste. Keep in mind that curry leaves have a strong flavour, so a little can go a long way.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

Other Spices you may like

Featured in

Join the Spice People to Get Started on Your Culinary Spice Journey!

Be the first to hear about our exclusive promotions, new product releases, recipes and more.

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

Optimized with PageSpeed Ninja