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Curry Leaves

Curry Leaves

per kg
BD 3.000
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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

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
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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.

Health in mind
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

Vegetables

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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.

Culinary use
Cindy Bailey
Editor-in-chief
Culinary use

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Please note

The Good Taste team take the utmost care to ensure all product information is correct and up-to-date. However, our food products and recipes are constantly being updated to make your shopping experience more enjoyable, so some nutrition information, ingredients, dietary and allergens may vary slightly. Always read the product label and do not rely solely on the information provided on our website.

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