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Curry Leaves 100g Organic Murraya Dried Ceylon Natural Leaf Pure 100% Quality

$ 2.64

Availability: 36 in stock
  • Brand: Unbranded
  • Allergens: No
  • Expiration Date: 1 Year
  • Style: Leaves
  • Food Specifications: Diabetic, Dye Free, Egg Free, Gluten Free, Homemade, Organic, Dalry Free, Hair Growth
  • Custom Bundle: No
  • Serving Size: 100 Grams
  • Number of Servings: 1
  • Food Aisle: Pantry
  • Country/Region of Manufacture: Sri Lanka
  • Item Weight: 100 g
  • Form: Leaf, Dried
  • Type: Curry Leaves
  • MPN: Dose Not Apply
  • Product Name: Curry Leaves
  • Condition: New
  • Product: Single Spice
  • Regional Cuisine/Region: Asian

    Description

    Organic Dried Curry Leaves / Karapincha  From Sri Lanka
    What are curry leaves?
    Native to India (and totally unrelated to curry powder) curry leaves are glossy, pointy, almond-shaped pinnate leaves with a complex citrus flavor often described as reminiscent of lemongrass, anise, and asafetida—but none of these comparisons do it justice. You have to taste and smell a curry leaf to grasp its essence. Known to have medicinal properties, they are used in other parts of Asia as well, including Sri Lanka and Malaysia.
    How do you use them?
    Curry leaves are generally used at the beginning of the cooking process or as a final flourish. Typically, they are combined with mustard seeds and coconut oil to form a bouquet of flavors. Pop a teaspoonful of mustard seeds in hot, shimmering coconut oil. Turn off the heat, add a handful of curry leaves and, if you like, a few dried red chilies and a touch of turmeric powder. This exquisitely aromatic oil serves as a flavor base to which other ingredients are added. Curry leaves release the full depth of their aroma when fried and infused into oil, and are rarely called for as a raw garnish as they'd be bitter and chewy served that way.
    If you’re new to curry leaves, experiment boldly. Sauté them with potatoes. Swirl it into dips. Bring popcorn alive with the verve of crushed, fried curry leaves. Add complexity to fried chicken.
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