Dried curry leaves are leaves of the curry tree (Murraya koenigii), also known as sweet neem leaves, that have been dried. Curry leaves are a common ingredient in Sri Lankan, Indian and South Asian cuisines and are known for their unique, slightly bitter, pungent flavor and pleasant aroma.
Born in Nature, dried curry leaves are produced by hand plucked healthy leaves which are dehydrated mechanically at lower temperatures in order to protect its all valuables.
MOQ: 1kg
Appearance: Dark green leaves with crumpled appearance.
Flavour: Characteristic flavour of curry leaves.
Odor: Mixed spicy and citrus odor characteristic to curry leaves.
Packaging: Corrugated carton with inner alufoil bag
Preservatives/Additives: No
Shelf life: 1 year
Storage conditions: Should be kept in a clean, dry place at room temperature.
In terms of nutritional facts, dried curry leaves are a good source of dietary fiber, vitamins A and C, and minerals such as iron and calcium. Additionally, it has carotene, flavonoids, alkaloids, and amino acids that may have beneficial effects on health.
Dried curry leaves are considered to have many potential health benefits. The high fiber content can help to promote digestive health and regulate blood sugar levels. The vitamin A and C may help to support vision and immune system health. Additionally, it contains some other compounds that may help in the treatment of diabetes, cancer, and other diseases.
Dried curry leaves can be used in a variety of ways in cooking and can be used as a seasoning in curries, stews, soups, and other dishes. They can be added whole or ground to dishes, and can be used as a seasoning on its own or in conjunction with other herbs and spices. It’s commonly used in south asian and indian cooking, particularly in dishes such as sambar, rasam, dal, and many more. They can also be used as an ingredient to making some food products like curry powder, seasoning and more. They are generally added to hot oil or ghee before adding other ingredients, like onions and spices, to enhance the flavor of the dish. They can also be used to make a type of chutney called “curry leaf chutney” and also used to make a spice powder called “curry masala”.
It’s worth mentioning that the taste of curry leaves can be quite strong, so it’s often used in small amounts to add a unique flavor to dishes without overpowering them.
