Curry Leaves

• Type: Curry leaves, also known as kadi patta, are aromatic leaves from the curry tree (Murraya koenigii), a plant native to India and Sri Lanka. They are widely used in South Indian cuisine to add a unique flavor and aroma to various dishes.

• Color: Vibrant green
• Flavor: Distinct citrusy and slightly bitter taste
• Uses:
  • Fresh leaves are preferred for their stronger flavor and aroma.
  • Added whole to curries, soups, dals (lentil dishes), stir-fries, and rice dishes during the cooking process to release their flavor.
  • Removed before serving, as they are not meant to be eaten whole due to their tough texture.

Additional Information:

• Curry leaves are a good source of antioxidants, which help protect cells from damage.
• Curry leaves have been used in traditional medicine for centuries for various purposes, including treating digestive issues, boosting the immune system, and promoting hair growth. However, it is important to consult with a healthcare professional before using curry leaves for any medicinal purposes.