The thin, shiny, dark-green leaves of the South-East Asian tree are as important to Asian food as bay leaves
are to European. But the two should not be substituted. Curry leaves
are highly aromatic when fresh, and their unmistakable aromatic
taste is quite unique. Dried leaves are not as good as fresh ones, but sometimes
that is all that is available.
Curry leaves add great flavour to curries, salads, rice, moroccan dishes and more.
They can be used fresh, dried and even frozen.
Curry leaves add great flavour to curries, salads, rice, moroccan dishes and more.
They can be used fresh, dried and even frozen.