Herbies - Curry Leaves Whole 3g
The refreshing, citrus-like flavour of curry leaves are important in South Indian dishes.
Other Common Names
Botanical Name: (Murraya koenigii)
Description & Use
Curry leaves are actually the leaflets from a small tropical tree of the citrus family, with shiny green leaves. Although used predominantly in curries, the fragrant citrus-like flavour compliments a curry rather than imparting the traditional curry taste. Herbie’s Spices curry leaves are highly aromatic and are grown and dried in Australia. To release the flavour, fry about 6 leaves in oil at the beginning of making a curry. Curry leaves are not to be confused with the decorative, grey-leaved curry plant, that in our opinion is not particularly pleasant to eat.
Product of Australia.
The refreshing, citrus-like flavour of curry leaves are important in South Indian dishes.
Other Common Names
Botanical Name: (Murraya koenigii)
Description & Use
Curry leaves are actually the leaflets from a small tropical tree of the citrus family, with shiny green leaves. Although used predominantly in curries, the fragrant citrus-like flavour compliments a curry rather than imparting the traditional curry taste. Herbie’s Spices curry leaves are highly aromatic and are grown and dried in Australia. To release the flavour, fry about 6 leaves in oil at the beginning of making a curry. Curry leaves are not to be confused with the decorative, grey-leaved curry plant, that in our opinion is not particularly pleasant to eat.
Product of Australia.
The refreshing, citrus-like flavour of curry leaves are important in South Indian dishes.
Other Common Names
Botanical Name: (Murraya koenigii)
Description & Use
Curry leaves are actually the leaflets from a small tropical tree of the citrus family, with shiny green leaves. Although used predominantly in curries, the fragrant citrus-like flavour compliments a curry rather than imparting the traditional curry taste. Herbie’s Spices curry leaves are highly aromatic and are grown and dried in Australia. To release the flavour, fry about 6 leaves in oil at the beginning of making a curry. Curry leaves are not to be confused with the decorative, grey-leaved curry plant, that in our opinion is not particularly pleasant to eat.
Product of Australia.
