Curry Leaves, Dried, Certified Organic - 1 oz

What are curry leaves?

Organic curry leaves come from the curry tree (also know as sweet neem tree). With a taste like a curry seasoning mix, these dried curry leaves are delightfully aromatic and a bright glossy green. They are known for their incredible unique fragrance. Use these leaves in your cooking when fresh leaves are not readily available.

These are whole dried curry leaves, which means they are not ground or powdered. However, they are dried leaves, so they may be cracked or broken in the package.

Species: Murraya koenigii

Other names: Kari, barsunga (Bengali), pindosin (Burmese), gai leu yiph (Cantonese), karry blad (Danish), kerriebladerer (Dutch), feuilles de curry (French), curryblatter (German), kari patta, meetha neem (Hindi), aley kari (Hebrew), curry levelek (Hungarian), fogli di cari (Italian), daun kari (Indonesian/ Malaysian), kore rihu (Japanese), karibue (Kannada), khibe (Laotinan), kareapela (Malayalam), kadhi limbu (Marathi), karriblader (Norwegian), folhas de caril (Portuguese), bowala (Punjabi), listya karri (Russian), karapincha (Singhalese), hojas de curry (Spanish), bizari (Swahili), bignay (Tagalog), kariveppilai (Tamil), karepeku (Telegu), bai karee (Thai), and la cari (Vietnamese).

Appearance: When fresh, curry leaves are bright green and glossy. Dried curry leaves are a pale green.

Typically used: Whole as a seasoning and removed before serving.

Origin: USA.

Flavor: Very unique; like curry! Some have compared the "spicy" taste as similar to the peel of a lemon or tangerine.

Aroma: Incredibly aromatic when fresh. 

How to Use Dried Curry Leaves

Use dried curry leaves with dals, samosas, dosa fillings, chutneys, snacks, sambars, soups, breads, rice, kofta, and vegetables. Our organic curry leaves give a zesty flavor to yogurt-based dishes, and also go well with vegetable dishes, such as fried cabbage, lentils, beans, okra, or eggplant. The dried curry leaf is removed before serving and not eaten whole. It releases flavor when toasted ghee, and this mixture can then be stirred into foods. Organic curry leaves can also be toasted, ground, or crushed to season or garnish soups, sambars, and curries.

Recipes with Curry Leaves

Peanut Chutney Recipe

Peanut Chutney is a nutty, tangy, and mildly spicy condiment common to South Indian cuisine, where it's more commonly called groundnut chutney. It's delicious served with a host of other dishes -- everything from biryani to samosas. Once you try it, you'll soon be addicted!

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Insane Loaded Curry Fries Recipe

Decadence is the name of these loaded curry fries. Say hello to layering not one, not two, but THREE sources of rich curry flavor! Piping hot french fries get piled on a plate with a Madras curry sauce, mild cheese, curry aioli, crumbled bacon, and green onions. And it's all topped with our organic dried curry leaves. It's insane. And awesome. And so family-friendly.

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Rava Idli Recipe

Traditionally, Idli is a soft, savory rice cake made with fermented black lentils. But if you're a savvy person-on-the-go without the time or inclination for a lengthy fermentation process, we've got you covered with this much quicker Rava Idli recipe. Rava Idli is simpler alternative to traditional Idli, and with just a handful of our ingredients and spices, you can make sure your homemade Rava Idli packs a delicious nutritional punch.

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