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Dried curry leaves

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Curry leaves come from the curry tree of the same name and should not be confused with curry powders, which are made in the form of spice blends. Curry leaves have a fresh, pleasant smell and taste, reminiscent of mandarin oranges. They are used in the cuisines of southern India and Sri Lanka, and are particularly good for flavouring rice and lentil dishes.

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Curry leaves are the leaves of the curry tree (Murraya koenigii), also known as the orange tree. This diamond-shaped plant, which grows into a small tree of 4 to 6 metres, is native to Asia. In tropical climates, the leaves can be harvested all year round, making them a permanent and classic ingredient in many dishes and spice blends. The fresh or dried leaves are used generously as spices, especially in southern India and Sri Lanka. The spicy leaves are particularly popular in vegetarian dishes, but they also go perfectly with fish and meat dishes.

Using curry leaves

Dried curry leaves can be used whole, crushed or ground. They can be added and used as a spice and ingredient in any dish. Curry leaves go particularly well with curry dishes or chutneys. They are particularly at home in coconut milk curries, but also in soups, stews, dahlias and other lentil dishes.

The leaves are often briefly sautéed in oil or ghee (to intensify their flavour), for example with mustard seeds, cumin, coriander, fennel, garlic, pepper, turmeric and chilli. This hot mixture can then be added to prepared dishes. A real poem!

Curry leaves can also be infused as a tea.

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