Flavour: Warm, citrussy, mild bitterness
Aroma: Mild acrid, earthy, citrussy
Curry Leaves originate from the tropical Indian Curry tree and are mainly used in Asian and Southeast Asian cuisines.
Curry leaves release a deliciously nutty aroma when tempered in hot oil or ghee. Add to curries and allow the flavour to infuse, bringing the flavour of India to your kitchen.
Use to flavour rice, chutneys and dhals. A must have ingredient when making a Keralan prawn curry.
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