Curry Leaves


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 are incredibly aromatic.



Culinary Notes :

  • 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, chili powder, cilantro, coconut, cumin, fenugreek, garlic, mustard, pepper and turmeric.

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.

Recipe/ product links:

Malaysian Beef Rendang
Cream of Celeriac Soup
Indian Butter Chicken

Country of origin:
India, Sri Lanka

Other names or spelling: Murraya koenigii, curry leaf, sri lanka: karapincha, hindi: kitha neem


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