Curry leaves

Description

Curry leaves are small, glossy, dark green leaflets from the Murraya koenigii tree, with an intense citrus-nutty aroma and a slight bitterness. In cooking, they retain their fragrance after a brief sauté and add freshness to dishes. Nutritionally, they are a source of vitamins A, C, and several B vitamins, as well as minerals like iron and calcium, along with antioxidants and phytochemicals that may support digestion and have anti-inflammatory properties. They are typically used in Indian cuisine as an ingredient in tadka for curries, dals, chutneys, rice, and sauces, pairing well with mustard, cumin, turmeric, coconut, and tamarind. They should be stored in the refrigerator wrapped in a paper towel in a closed container or bag, and for longer storage, they can be frozen or made into a paste/oil; dried leaves lose some of their fresh aroma.