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.
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:
Country of origin:
India, Sri Lanka
Other names or spelling: Murraya koenigii, curry leaf, sri lanka: karapincha, hindi: kitha neem