Curry leaves are aromatic herbs used in South Indian cooking. The glossy leaves are vibrant green and teardrop-shaped, about one-and-a-half inches in length. Also called “sweet neem leaves,” they grow on the curry tree, which is part of the citrus family.
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.
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