Curry leaf

Curry leaf is a fragrant herb commonly used in cooking to add flavour to dishes. It is not related to curry powder, but rather comes from the curry leaf plant, which is native to India and other parts of Asia. The leaves are typically used fresh to infuse curries, stews, rice dishes, and chutneys with a unique, citrusy aroma.

To obtain curry leaves, the fresh leaves are harvested from the curry leaf plant. These leaves are then often dried for preservation, which helps intensify the flavour. The leaves can be crumbled or chopped before being added to dishes during cooking. Some people also prefer to fry the leaves in oil to release their aromatic compounds before incorporating them into recipes.

Curry leaf commonly appears on food labels to indicate the presence of this herb in packaged foods. It is used in various Indian and South Asian dishes like curries, dals, and rice preparations. Additionally, it can be found in snacks, pickles, and sauces to impart a distinct taste. Including curry leaf in food not only adds a unique flavour but also enhances the overall aromatic profile of the dish.

Foods in the CalorieStar database containing Curry leaf