Curry leaf

Nutrition

A native Indian plant; these leaves are highly aromatic. They grow from a sub tropical and tropical tree called a Neeme tree, they are commonly referred to as Kari Bevu , which translated means “Black Neem”. They are commonly used in seasoning food in Sri Lanka and India. These leaves when fresh have a very short shelf life; they may be stored in the freezer for up to one week. They are also available dried.
This fresh curry leaf has the similar aroma of a tangerine. These leaves can be eaten without any harm to humans. They are widely used in vegetarian dishes in India, and will seldom be found in non vegetarian dishes.

Plural

Curry leaves

Season

available year-round

Substitutions

bay leaf (different flavor) OR basil (different flavor) OR kaffir lime leaves (different flavor)

Popular Curry leaf Recipes

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