Currry Leaves Bunch

Curry leaves, also known as kadi patta or meetha neem, are aromatic leaves used in Indian and Southeast Asian cuisine. Here’s a brief overview:

Description

• Appearance: Curry leaves are small, glossy, and dark green with a slightly jagged edge. They grow in clusters on a delicate, woody stem.
• Flavour: They have a unique, aromatic flavour with hints of citrus, pepper, and a slight bitterness.

Uses

• Culinary: Widely used in Indian cooking to add a distinctive flavour to curries, stews, and rice dishes. Often added to tempering or as a garnish.
• Infusions: Can be used in infusions or to flavour oils and soups.

Nutritional Benefits

• Vitamins and Minerals: Rich in vitamins A, C, and B, as well as calcium, iron, and magnesium.
• Antioxidants: Contains antioxidants that help protect against oxidative stress and inflammation.
• Digestive Health: Known to aid digestion and help manage blood sugar levels.

Storage

• Fresh: Store in the refrigerator in a sealed plastic bag or container for up to a week. Can also be stored in a cool, dry place if using dried curry leaves.
• Dried: Can be dried and stored in an airtight container for several months. Dried leaves retain their flavour but are less intense than fresh.