Curry Leaves
Curry leaves are aromatic leaves derived from the curry tree (Murraya koenigii) and are commonly used in South Indian cuisine. These glossy, dark green leaves have a distinct and fragrant aroma, adding a unique flavour to dishes. Often tempered in hot oil to release their essence, curry leaves are utilized in curries, rice dishes, chutneys, and soups, imparting a citrusy, slightly sweet, and savoury taste. Beyond their culinary uses, curry leaves are valued for their potential health benefits, believed to have antioxidant and anti-inflammatory properties.
Curry leaves are aromatic leaves derived from the curry tree (Murraya koenigii) and are commonly used in South Indian cuisine. These glossy, dark green leaves have a distinct and fragrant aroma, adding a unique flavour to dishes. Often tempered in hot oil to release their essence, curry leaves are utilized in curries, rice dishes, chutneys, and soups, imparting a citrusy, slightly sweet, and savoury taste. Beyond their culinary uses, curry leaves are valued for their potential health benefits, believed to have antioxidant and anti-inflammatory properties.
Curry leaves are aromatic leaves derived from the curry tree (Murraya koenigii) and are commonly used in South Indian cuisine. These glossy, dark green leaves have a distinct and fragrant aroma, adding a unique flavour to dishes. Often tempered in hot oil to release their essence, curry leaves are utilized in curries, rice dishes, chutneys, and soups, imparting a citrusy, slightly sweet, and savoury taste. Beyond their culinary uses, curry leaves are valued for their potential health benefits, believed to have antioxidant and anti-inflammatory properties.
