Curry Leaves (Organic)

Curry Leaves are the dried leaves of the Bergera koenigii tree, or the curry tree as it’s otherwise known. They are an essential ingredient for Sri Lankan and Indian dishes. You can use them in much the same way as a Bay or Malabathrum Leaves, adding flavour through infusion. Alternatively, you can fry them off in a little hot oil before other spices. This flavours the oil and makes for a more complex and delicious taste.

Curry Leaves are synonymous with Sri Lankan cooking, but there is no reason you can’t use them in other dishes too. Despite the name, they do not taste of curry – more like a nutty lemongrass like flavour. As with most herbs of this kind, fresh leaves are often preferable, but not always available. Even when they are, the shelf life is far shorter than dry leaves. Our Curry Leaves are a great substitute for fresh leaves!

As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!