Curry Leaf

Great For - Indian curries, pickles, marinades, stir-fries

Curry leaf, unlike its name might suggest, is not where curry powder comes from, however this leaf, native to the Himalayas, India, Thailand and Sri Lanka, is often used in curries and meat stews, especially in parts of India.
The leaves have a spicy, warm citrus scent and pleasant, slightly bitter taste and are a good addition to fish, lamb, lentils, rice and most vegetables. Like coriander the leaves are often added at the last minute to cooked dishes for maximum flavour. Dried leaves are not recommended as they have very little flavour to offer.
Curry leaves are high in Vitamin A and have traditionally been used to assist with stomach troubles and even snake bites.

Selecting - Look for bright coloured leaves free from blemishes. Stalks may have up to 20 small leaves.

Storing - Curry leaves may be stored in an airtight container or plastic bag in the refrigerator for up to a week or more. For longer term storage move to the freezer.