CURRY LEAF

Description

Curry leaves, scientifically known as Murraya koenigii, are fragrant leaves native to the Indian subcontinent and commonly used in various cuisines, particularly Indian and Sri Lankan. These dark green, pinnate leaves are prized for their unique flavor, which is often described as citrusy and slightly nutty.

In culinary applications, curry leaves are typically used fresh or dried and are a key ingredient in many dishes. They are often added to curries, rice dishes, and lentil preparations to impart depth and fragrance. Additionally, they play a crucial role in tempering, where they are sautéed in oil with other spices to release their essential oils and enhance the overall flavor profile of a dish.

Beyond their culinary uses, curry leaves are valued for their potential health benefits, including antioxidant properties and support for digestive health. Their versatility and distinctive flavor make curry leaves an essential herb in many kitchens, providing authentic taste and aroma to a wide array of recipes.