Curry Leaves, Certified Organic - 1 oz


These leaves come from curry tree (also know as sweet neem tree) and when fresh are extremely aromatic and a bright glossy green. They are known for their incredible unique fragrance. Use these dried curry 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.

Whole30 Approved USDA Certified Organic Non-GMO Non-Irradiated

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 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.

Culinary uses: Use with dals, samosas, dosa fillings, chutneys, snacks, sambars, soups, breads, rice, kofta, and vegetables. It gives a zesty flavor to yogurt-based dishes, and also goes well with vegetable dishes, such as fried cabbage, lentils, beans, okra, or eggplant. The leaf is removed before serving and not eaten whole. It releases flavor when toasted ghee, and this mixture can then be stirred into foods. It can also be toasted, ground, or crushed to season or garnish soups, sambars, and curries.

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Why aren't the dried leaves as strong?

The fresh curry leaves are significantly stronger in aroma and taste compared to the dried leaves, which lose a lot of aroma during the drying process. We personally love curry leaves so much, that we want to provide these dry leaves on hand for the days when fresh leaves aren’t available or when you prefer a truly organic option (as leaves in the grocery store may not be organic).

Is there a reason to use the dried leaves instead of fresh?

Curry leaves sold in the grocery store are most likely not organic and may be sprayed with pesticide. We prefer fresh when available, but if using organic curry leaves is a priority, then these dried ones are a good option.