Fresh curry leaves (curry patha) are an essential ingredient in many Indian dishes.
Curry leaves may be blended to compliment chutneys and can also be used to add flavor to many curry dishes.These fresh leaves are packed in a 1 oz bag.
Treat fresh, Hawaiian. Fresh Curry leaves originate from the Kari tree of Southwest Asia. They are mainly used as an aromatic and flavoring for most curries and soups. When starting a curry or soup dish, put the curry leaves into the oil to fry until crisp. For extended use, air dry them completely, and store in an airtight container. Curry leaves also known as kariveppilai, karivepaaku or kari patta, are aromatic and flavorful leaves that can change the taste of a dish quite dramatically by adding a pungent lemony flavor.
Curry Leaves are added to the hot oil in the cooking pan before any other ingredients are added. As they toast, the leaves start to release aromas and flavors which will infuse the dish cooked with it.
The leaves of the Curry Tree are also used as a herb in Ayurvedic medicine. Their properties include much value as an antidiabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic.
The fruit pulp contains Vitamin C, ash, protein, phosphorus, potassium, calcium, magnesium and iron.
The leaves, bark and root can be used as a tonic and a stomachic.
They are also used externally to cure eruptions.
The green leaves are stated to be eaten raw for curing dysentery, and an infusion of the washed leaves is said to stop vomiting.
It is also strong antibacterial and antifungal.
The leaves are used in Ayurvedic medicine to stimulate the cardiovascular system and as an anti-diabetic, anti-oxidant, anti-microbial, anti-inflammatory, hepato-protective and anti-hypercholesterolemic.
Curry leaves are also known to be a hair tonic.