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Item No: H005

Scientific name: Murraya koenigii
Curry leaves are an herb native to South Asia, unrelated to the ground spice mix called curry powder. The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add flavor. This fresh curry leaf has the similar aroma of a tangerine. These leaves can be eaten without any harm to humans.


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