Spices and Herbs (Curry Leaves)

Curry Leaves (Murraya koenigii, Bergera koenigii, Chalcas koenigii)

The Curry-leaf tree which is native to India, grows to between 4 and 6 metres. The small black, shiny berries of the tree are edible, but their seeds are poisonous. Most Indian cuisine contains the subtle flavouring of this highly aromatic leafy spice. They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. Curry leaves are particularly used in South India cooking to provide a flavouring for curries, vegetable, fish and meat dishes, soups, pickles, butter milk preparations, chutneys, scrambled eggs and curry powder blends. For some recipes, the leaves are oven-dried or toasted immediately before use. Another common technique is frying them in butter or oil. They are best used in their fresh form and although available dried, the aroma is clearly inferior.

spice curry leaves