Curry Leaves
Scientific Binomial Name: Murraya koenigii
Curry leaves (Sweet Neem leaves) are used in curry sauce and East Indian dishes, but are not the same as curry powder
Curry leaves are not to be confused with curry powder, which is a mix of spices and herbs, Curry Leaves have a unique strong smokey smell and fragrance.
Selection Information
Usage: Curry leaves are used in many different curry dishes and a variety of East Indian dishes in general, like Vindaloo's, and Masala's - when you need that extra little pizzazz.
Selection & Storage: Don't settle for dried when fresh curry leafs are available year round and well worth tracking down. Curry leaves are not easy to find, so look to finer stores with a large specialty selection, or retail outfits that cater East Indian cuisines.
Choose leaves that are free of black spots, rotting areas, or are too dull and dry in appearance. They should be medium to dark green and still attached to the stem or branch which generally contain between 20 to 30 leaves.
Freeze Curry Leaves for use later as they are quite hearty.
Avoid: Avoid wet leaves as these will break down quickly. Also avoid dull or dry looking leaves as these are already too old to have any worthy flavor.
Seasonal Information
Curry leaves are available year round, but are difficult to find.
Juicing
Curry Leaves are a great item to juice but go lightly as they pack some punch.
Curry Leaf Tips & Trivia
- Take a single leaf in your fingers and rough it up a bit in order to release its fragrance. You'll know right away that it's the right leaf as it smells like smokey, burnt hot peppers, that have released their capsaicin in the air.