Curry leaves whole

Description:
Curry leaves are of Indian origin and initially have nothing to do with the curry powder available in Europe. Although this Indian spice is found in some blends, this is only to do justice to their name. The taste of the leaves is tart citrus. Especially in the vegetarian cuisine of South India, curry leaves are very popular in the preparation of flat bread, legumes and rice.

Uses:
Curry leaves can either be grated and added to the food or first fried in a pan with oil and then processed. The latter variant enhances their inherent flavor. The leaves taste great with dals, dumplings, rice, vegetable, lamb and chicken curries.

Well-known dishes:
Masala dosa, Bisi Bele hui Anna, Sambar.

Aroma/Taste:
Tart and citrusy

Origin:
Sri Lanka