Dry Curry Leaves- 1oz

Curry leaves originate from the Curry tree of Southwest Asia. They are mainly used as an aromatic and flavoring for most curries and soups. When starting a curry or soup dish, put the curry leaves into the oil to fry until crisp.Buy your fresh curry leaves here for seasoning in Indian and Asian Cooking and add a fresh citrus fragrance to food that is simply irresistable. Excellent in stirfry. Most South Indian recipes call for an initial spicing method which includes ghee (clarified butter, coconut oil, peanut oil), made hot and then adding whole spices such as cumin seed and mustard seed, turmeric powder, coriander powder, curry leaves, asafetida, fresh ginger and fresh green chilies. The hot ghee draws out their aroma and medicinal properties. The main ingredients- veggies, fish, dal or rice- are added once the aromatics release their fragrance. The dish is then steamed in the spices. For other dishes like lentils, chutney and yogurt or buttermilk the fried curry leaves and popped spices are used as a spice garnish. Curry leaves are not the same as curry powder which is a blend of dry spices. For extended use, air dry them completely, and store in an airtight container.