Did you know?

Curry leaves are a fragrant herb widely used in South and Southeast Asian cuisine. They have a distinctive citrusy, nutty aroma and a complex flavour that is herbal, slightly bitter, and mildly spiced.  

Kitchen Tips

· Remove and discard stems · Use tender leaves whole; infuse and remove older leaves if tough · Fry briefly in oil or ghee to release flavour before adding other ingredients  

Curry Leaves are great for

Curry leaves add depth and warmth to a variety of dishes, including: · Curries, soups, and stews · Rice dishes, dals, and salads · Chutneys, dips, and relishes · Stir-fries, seafood, and meat dishes They pair well with spices like mustard seeds, turmeric, cumin, and coriander, as well as garlic, ginger, and chilli.  

Take Care of your Curry Leaves

Store fresh leaves in the fridge (wrapped and sealed) for 1–2 weeks. They can be frozen or dried for longer storage.  

Health & Nutrition

Curry leaves are rich in vitamins A, B, C, and E, as well as calcium, phosphorus, and fibre. They are traditionally valued for their anti-inflammatory, antimicrobial, and digestive-supporting properties.