Curry leaves (Fresh Curry leave)
Production Description
Curry leaves are small in size and long, slender, and oval in shape narrowing to a point, averaging 2-4 centimeters in length and 1-2 centimeters in width. The shiny, dark green leaves grow pinnately along a stem, and each branch can hold up to twenty, tightly clustered leaves. Curry leaves are extremely aromatic and have a strong flavor that has been compared to citrus, asafoetida, anise, and lemongrass. When cooked, Curry leaves have a mild and slightly pungent bite with a nutty aroma.
Nutrition Facts
For a Serving Size of 100 grams : Calories 24
| % DAILY VALUE* | |||||
|---|---|---|---|---|---|
| Total Fat | 0 g | 0% | |||
| Sodium | 4 mg | 0% | |||
| Potassium | 300 mg | 9% | |||
| Carbohydrates | 2 g | 1% | |||
| Fiber | 2 g | 8% | |||
| Sugar | 0 g | ||||
| Protein | 4 g | ||||
| Vitamin A | 106% | ||||
| Vitamin C | 30% | ||||
| Calcium | 14% | ||||
| Iron | 18% |
Applications
Curry leaves are best suited for cooked applications such as boiling, steaming, or sautéing. They are commonly incorporated in southern and western Indian cooking and are used similar to bay leaves, although the leaves are edible after they are cooked and do not need to be removed before eating. Curry leaves add a bright flavor to stews, curries, soups, rice dishes, and dals. The leaves are usually stripped from the stem, fried in hot oil with other spices, and either used as a base for making a dish or poured over an already-made dish for flavor. Curry leaves pair well with lentils, yogurt, coconut milk, aromatics such as onions, garlic, and ginger, mustard seeds, chile peppers, oyster sauce, pea shoots, eggplant, pork, and fish. They will keep up to two weeks when stored fresh in a sealed container in the refrigerator and up to six weeks in the freezer.
