The origin of the curry leaves, its natural habitat
Curry leaves are the leaves of the shrub Murraya koenigii, a citrus species native to the Far East - India, Sri Lanka. It came to Europe through the British at the time of the colonization of the region. Not to be confused with the spice blend known as curry, but in fact, it’s one of its ingredients. Curry leaves can be used in a variety of methods in food preparation, mainly in Indian and Southeast Asian cuisine.
What food can curry leaf be used for?
Curry leaves are popular seasoning for soups, vegetables, roasts made from fish and meat, lentil and bean dishes.
- It can be ground to a powder, crumbled or whole, in this case it should be taken out of the food after cooking in the same way as laurel leaf.
- When used with many other spices - such as mustard seeds, nutmeg, fennel, coriander - a special taste effect can be achieved.
Store in a cool, dry place, away from sunlight.