Description

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.

Fresh curry leaves have a much stronger flavour than dried. So, when using dried leaves, you will need to double the amount that the recipe calls for to achieve the same flavour.

The most popular way to use leaves is to make “tadka”—an aromatic base used throughout Indian cuisine.

This mixture of curry leaves, mustard seeds, and cumin are sauteed together in ghee or a similar oil that can withstand high heat.

Storge: Store in an airtight container in a cool, dry spot away from direct sunlight.