Curry leaves are small, glossy, and vibrant green leaves that are native to India and Sri Lanka. They are also known as Murraya koenigii and “sweet neem leaves”, and grow on the curry tree, which is part of the citrus family.
Curry leaves have a unique flavor and aroma that is often described as complex, citrusy, and herbal, with notes of lemongrass, anise, and asafetida. They can also have a subtle bitterness and tanginess. Curry leaves can be used fresh or dried, but fresh leaves have a stronger flavor and aroma. Dried leaves can last for about six months.
Curry leaves are a key ingredient in South Asian cuisines, including South Indian, Sri Lankan, Malaysian, Bangladeshi, and Pakistani. They are often used as a tempering agent in dishes like curries, rice, chutneys, and soups, and can also be added to curry powder.
Curry leaves are also known to have medicinal properties. An animal study in 2015 found that curry leaf extract can effectively reduce high blood pressure, similar to the action of amlodipine, a blood pressure-lowering drug.
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