Curry leaves (kadi patta) have an understated, subtle, flavor. Not to be
confused with curry powder, which is a blend of many spices, curry leaves are
light and delicate. While they are sometimes an ingredient in curry powder, they
are not strong enough to bring curry flavor to a dish when used alone.
Cooking: Curry leaves, which soften when cooked, are used to flavor rice,
chutneys, soups, stews, and even dals. To bring out their flavors, it's
recommended that curry leaves be cooked in oil first. The sautéed leaves can
then be added back in while the other ingredients are cooking.
Pairs well w/ Cardamom, Chili Powder, Cilantro, Coconut, Cumin, Fenugreek,
Garlic, Mustard, Pepper & Turmeric.
* sold in 6 gram increments
* packed in a 3 x 3 small ziplock
