The leaves of the citrus-like tree used in Southern Indian, Sri Lankan and Malaysian cooking. The glossy leaves are incredibly aromatic with a unique scent and flavour found nowhere else. Grown on the curry tree and originating in South India, this ingredient is quintessential of Southeast Asian cuisine. Fresh curry leaves, or kadipatta, lend their resinous fragrance to dishes from chutneys to curries. Although also available in dried or powdered form, they are at their aromatic best when fresh.
The subtle flavour imbues every dish it is involved in with a robust and rich flavour. Usually fried before being used in curries and chutneys, this process really opens up the ingredient to bring out the aromatics that Indian and Sri Lankan cooking is known for.
Try out our recipes featuring Curry Leaves:
Find out more info on the fragrant world of spices @peterkuruvita or get the curry leaves and delicious recipes to cook them with in the Lands of the Curry Leaf Spice Collection.
