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Curry Leaves Patta The Wonder Herb

Leena Spices

Curry Leaves Patta The Wonder Herb

The History of Curry Leaves and How to Use Them 

Curry leaves, also known as curry patta are from a subtropical tree – sweet neem tree. The tree is native to the Himalayas and its Tamil name translates to “leaf used to make curry.”

It has been used for centuries in traditional Indian and Sri Lankan cooking, commonly used in areas with the biggest Indian influence. Immigrants to Malaysia and South Africa carried the leaves in their luggage.

Curry leaves are also used in some curry powder blends. In the late 18th century British merchants invented curry powder and often included dried curry patta. Full Description...

 What do curry leaves taste like? 

Curry leaves are known for their beautiful aroma with a flavour that is often described as herbal and fresh. There are also strong citrus notes and the flavour works well with other spices commonly used in curry dishes such as mustard seeds and asafoetida.

What can I use curry patta in? 

Curry leaves are universally used in many dishes. Whether you choose to add the leaves whole or cut them and put them in a curry, they allow for the perfect topping towards the end of cooking. They can also be ground into a powder and used as a spice or fry them crisp in a similar way to sage leaves. The most common place you will see these curry leaves is when cooking a dal. A dal dish includes stewed lentils, and the leaves complement that perfectly.

Whether you are a seasoned pro when it comes to traditional Indian cooking or this is your first time, these curry leaves will add a subtle but unique flavour to your dish. You can purchase freshly picked and dried, 100% pure curry leaves from Leena Spices today. If for any reason you are not a fan of the plant then they offer a 100% money-back guarantee.

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