Curry Leaves
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Curry leaves are small, dark green leaves (2-4 cm long) used extensively in South and West Indian cuisine. They boast a strong, earthy aroma with hints of citrus and anise. While not too overpowering, curry leaves add a complex savory note that complements Indian spices beautifully.
Typically, curry leaves are tempered (fried) in hot oil with spices like mustard and cumin seeds. The leaves sizzle and release their powerful aroma, infusing the oil with an incredible fragrance and flavor. Alternatively, they’re used much like bay leaves, added early in the cooking process (boiling, steaming, sautéing) to infuse flavor into curries, soups, dals and rice dishes.
Fresh leaves offer the most intense aroma and flavor. Store in a sealed container in the refrigerator for up to 2 weeks, freeze for up to 6 weeks, or dry for later use.
