Curry leaves, Spice
Curry leaves are the leaves of the curry tree (Murraya koenigii syn. Bergera koenigii, Chalcas koenigii), a tropical to sub-tropical tree in family Rutaceae. Curry tree is native to India, tropical Asia and Sri Lanka. The leaves are known by a different name in every language of the region. Curry leaves are an important ingredient in South Indian dishes. They are also used in vegetarian food. Curry tree is a small tree or shrub, growing 2-6 m tall, with a trunk diameter of up to 40 cm. The highly aromatic leaves are pinnate, with 11-21 leaflets, each leaflet is 2-4 cm long, and 1-2 cm broad. Its flowers are small, white, and fragrant. The edible berry is small, black, and shiny; the seeds are, however, poisonous. The aromatic leaves are used in Indian, Sri Lankan and Southeast Asian cuisines, adding a very distinct flavor and aroma to the dishes, especially in curries. The leaves are used in the early stage of cooking, together with onion, they are sauteed to impart the flavor. Curry leaves are rich in vitamin A, and calcium. They are best when use fresh.  Curry leaves Author: Raffi Kojian (Creative Commons Attribution 3.0 Unported) There are wonderful recipes you can make with fresh curry leaves and dried curry powder. Tune into the great cooking shows on dish network for ideas and inspiration and enjoy some spicy tv deals from IL.com. | ||
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