The leaves of the curry tree, Murraya koenigii, are a staple in Sri Lankan and South Indian cuisine. They have little in common with curry powder.
In Sri Lanka, they grow amidst tropical vegetation and fertile soil. Their aroma is fresh and complex, with delicate citrus notes, a light spiciness, and subtle nuttiness.
Briefly toasted in hot oil, the leaves release their aroma.
In dal and curries. In coconut sambal, lentil soups, and rice dishes. With roasted vegetables, fish, and legumes.
They pair especially well with coconut, mustard seeds, chili, and ginger.
Curry Leaves from Sri Lanka. Natural. No additives.
