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.