Healthy Food Database
Curry leaves are the leaflets from a small tropical tree of the citrus family, with shiny green leaves. Although used predominantly in curries, the fragrant citrus-like flavour complements a curry or Asian dish rather than imparting the traditional curry flavour.
Buy fresh leaves if possible from a good vegetable shop. Dried leaves should be green - avoid old, poor quality brown leaves with no flavour.
Store fresh leaves in water like a vase of flowers, where they will last for at least a week. Store dried leaves in an airtight container away from heat, light and humidity, where they should last for at least 12 months.
Tips & Tricks:
Crush and fry about 6 leaves in oil at the beginning of making a curry. Deep-fry fresh leaves to make a crisp garnish for Asian and Indian food.
Nutrition per 1 Cup:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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