Palce Lizac Curry Leaves 3g

Curry leaves is just a common name for this herb - Bergera koenigii. The coincidence of the names with the popular mix of curry spices is accidental. Aromatic leaves are not included in it. These trees grow in the south of India and Sri Lanka.

We import them for you in unground form. Unlike bay leaves, which are more popular in Poland, curry leaves soften during cooking and can be easily eaten. They have a delicate taste, nothing like curry dishes and spices. They do not dominate the dishes, they add freshness and oriental aroma in the background. You will find it e.g. in herb ghee clarified butter ( read more about herb butter ).

Curry leaves in Ayurvedic medicine are recommended prophylactically as a tonic. They also have a soothing effect on the digestive system, as well as a natural antidote to hard-to-digest dishes. They contain vitamin C and beta-carotene. They are used in the treatment of type 2 diabetes, excess cholesterol and heart disease.

You can add curry leaves to any hot dish, they add a delicate aroma and make the taste more subtle. They are great in sauces and soups, and especially in dishes based on rice, lentils and beans - such as kitscheri ( try our recipe for kitscheri ).

OUR ADVICE

"Add curry leaves to everything you fry - they will not dominate the taste, they are very delicate, and they will make the dish more digestible. Drop the curry leaves into the heated ghee in the pan and fry for a few seconds, then add to the dish. Healthy yummy!"

Net Weight: 3g