Curry leaves

Curry leaves

What is curry leaves?

The scientific name of Curry Leaves is Murraya Koenigii .The leaves are aromatic and are scented with lemon and a distinctive, spicy taste that’s been compared with anise and lemongrass. They measure about 1 1/2 inches long. They are also known as “sweet neem leaves,” they are found on this tree that is a part of the family known as citrus.

Curry Leaves are fresh herb which is cultivated from the plant of curry leaves. It’s hard to describe the flavor of curry leaves. They possess a bitter taste but a sweet and spicy smell. When you put them in the food you cook, they emit a sweet aroma with a hint of citrus and anise. If you chew directly on one, you will notice an unpleasant taste. 

Curry Leaf Plant needs a mild climate for growth and thrives best in tropical areas.

what is the difference Between curry leaves and curry powder?

  • Curry leaf is a herb that grows on the tree of curry leaf
  • Curry powder can be described as a mix of spices comprised of coriander turmeric, cumin, and cayenne
  • Curry leaves were first discovered in and are found mostly within Southern India and Sri Lanka
  • Curry powder was developed by British to flavor Indian recipes.

health benefits of curry leaves

Curry leaves are employed in Ayurvedic treatment as an Indian holistic method of healing that’s more than 3000 years old.

  • They can be boiled to make as a tea, or as a tonic, or crushed up. They possess natural anti-inflammatory and anti-bacterial properties.
  • They also are a great iron source, which can help in the fight against anemia.
  • Curry leaves also possess anti-diabetic properties that can assist in reducing blood sugar levels, and aid in regulating cholesterol levels.
ways to use curry leaves in cooking

For fresh curry leaves search no further than at the shelves of your nearby Asian or Indian supermarket. If you have the green thumb then you can grow the curry leaf yourself ( Murraya koenigii) however, be sure that it’s and not Mediterranean spice plants ( Helichrysum italicum).

Here are four different ways to use curry leaves to cook.

  • Saute in Ghee. Cook and tenderize the leaves of curry using Ghee (clarified butter). To allow curry leaves to expel their flavorful aroma they should be cooked over a high temperatures. Stir them around for about three to five minutes, then add the oil and leaves to any dish.
  • Make the tadka. The most well-known method to make use of curry leaves to create “tadka”–an aromatic base that is used in Indian food. This mix of the curry leaf, the mustard seed and cumin (and any other popular Indian ingredients) are cooked in ghee or another similar oil that can stand up to high temperatures. Other ingredients can be simmered in the tadka or served over a meal to serve as the final step.
  • Dry the leaves. Dry curry leaves with air in a basket that is open in a place that is away from sunlight, and it should take between three and five days. Sprinkle them on any food item to enhance flavor. Dry curry leaves can last for as long as one year if stored in a vacuum sealed bag.
  • Flavor oil by adding curry leaves. The oil is heated in an oven, add the curry leaves and saut√©. Take the leaves off and use the oil to add flavoring in other dishes. Alternately, spread the oil over flatbread or apply it to the fish to make a glaze prior to cooking it.
How to conserve curry leaves?

If you are storing curry leaves within the refrigerator put them in a towel to soak up any moisture and then place the leaves in an airtight storage container.

Make sure you check them out whenever you cook with them. cooking. If you notice any leaves becoming black, remove them. If water droplets start to form inside the container, wash off the droplets and then change the towel. This will ensure that the water doesn’t alter the leaves faster than normal and leaves will remain healthy for a period of 2 weeks.


The leaves can be kept in a plastic box or Ziploc bag and freeze them. The leaves can change color, but the flavor stays the same. If you ever need they, just pull them out of the fridge and enjoy them as is.

dried/powder curry leaves

If you’re in possession of a large quantity of curry leaves but do not plan to use every one of them during the time they’re still fresh You can dry them. Dry curry leaves last for about a month!

Place the curry leaves on the baking tray or on a plate. Allow them to air dry for two to three weeks on the countertop or inside the fridge. When they’re dried they will appear like they’ve been wilted and will feel crisp. They can then be stored in a airtight glass jar or container as is.

It is also possible to shredded into a fine or coarse powder, then stored in a glass container. In either case, you can make use of them the same manner as you would use freshly cut curry leaves.

I also love adding dried curry leaves to my tea at times. It instantly increases the taste and smells. Fresh chai made with curry leaves is delicious!

any substitution for curry leaves?

There are many people who attempt to find alternatives for curry leaves, however I personally believe there’s no substitute suitable for them. If you’re unable to locate the leaves, it’s okay to not include them in the recipe.

As always, curry powder and curry leaves are different and therefore cannot be substituted.

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