Curry Leaves
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The curry tree - Murraya koenigii - is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), which is native to India and Sri Lanka.
Storage
Keep refrigerated
Preparation guidelines
Wash before use
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Nutrition Facts
Serving Size 0 |
|
| Amount per serving | |
| Calories 12.0 | |
| % Daily Value | |
| Total Fat 0g | |
| Saturated Fat 0g | |
| Trans Fat 0g | |
| Cholesterol 0g | |
| Sodium 4g | |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 2g | 8% |
| Sugars 4.0g | |
| Protein 4g | |
| Vitamin A 53.0mcg | |
| Vitamin C 15.0mg | |
| Calcium 9.0mg | |
| Iron 9.0mg | |
| Potassium 300g | 9% |
| Percent Daily Values are based on a 2.000 calorie diet. | |
Health in mind
Curry leaves have always been sought after for their unique flavour and usefulness in cooking, but there are also a number of health benefits that make them highly appealing.
Cindy Bailey
Editor-in-chief
About
The curry tree is a small to medium tree native to India and Sri Lanka but grown in other countries including China, Australia and Nigeria. The useful parts of the tree are its leaves, its roots and its bark.
Trivia
The bark of the curry leaf tree is used to treat venomous snake bites
Trivia
The leaves, with their vast herbal properties, are used in various local cuisines across India and other parts of Asia as flavouring agents. Curry leaves resemble ‘neem’ or Indian lilac and their name in most Indian languages translates to ‘sweet neem’
Trivia
Curry leaves can be dried or fried, depending on the intended use. The fresh form is also very popular, both for cooking and herbal medicines
Trivia
Curry leaves are valued as seasoning in southern and west-coast Indian cooking and Sri Lankan cooking, usually fried along with chopped onion in the first stage of preparation
Culinary use
Curry leaves are primarily used to add aroma and flavour to dishes, usually in Asian cuisines such as Indian and Sri Lankan. Most cooks add the leaves early on in the preparation, to allow plenty of time for them to break down and infuse the food with their strong, pungent flavour.
Cindy Bailey
Editor-in-chief
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