Curry Leaves (Dried) – Certified Organic
£1.30 – £23.90
Dried Organic Curry Leaves
Product of: India
Pack Size (Nett Weight): 10g / 50g / 100g / 250g
Curry leaves are the shiny, dark green, aromatic leaves of a tree from the citrus fruit family that release a deliciously nutty aroma when fried in hot oil.
The curry tree (Murraya koenigii or Bergera koenigii) is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), which is native to India and Sri Lanka.
Its leaves are used in many dishes in India, Sri Lanka, and neighbouring countries. Often used in curries, the leaves are generally called by the name ‘curry leaves’, although they are also literally ‘sweet neem leaves’ in most Indian languages (as opposed to ordinary neem leaves which are very bitter and in the family Meliaceae, not Rutaceae).
The leaves have always been sought after for their unique flavour and usefulness in cooking, but there are also a number of health benefits that make them highly appealing. The leaves can be dried or fried, depending on the intended use, and the fresh form is also very popular, both for cooking and herbal medicine. In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic and hepatoprotective (capability to protect the liver from damage) properties. The roots are used for treating body aches and the bark is used for snake bite relief.
The leaves, with their vast herbal properties, are used in various local cuisines across India and other parts of Asia as flavouring agents. Curry leaves resemble ‘neem’ or Indian lilac and their name in most Indian languages translates to ‘sweet neem’.
Curry leaves, which soften when cooked, are used to flavour rice, chutneys, soups, stews, and even dals. To bring out their flavours, it’s recommended that curry leaves be cooked in oil first. The sautéed leaves can then be added back in while the other ingredients are cooking. Sometimes curry leaves, sautéed in hot oil and other spices, are used to drizzle onto finished dishes.
“How long do dried herbs last?”
Depends on both the type of herb and the conditions under which they are stored. Correctly dried and stored herbs, do not actually spoil. But over time, they will lose their potency, aroma and flavour.
As a general rule, whole dried herbs (not been ground) will last much longer than ground and can last for 1 to 3 years. It is also never a bad idea to freeze any spare herbs, try to remove as much air as possible and make sure it is kept sealed in the freezer to avoid moisture.
Here are some tips for maximising the shelf life of your herbs:
• Store in an airtight container.
• Store in a cool, dark cupboard.
• Store away from direct heat or sunlight.
• Keep lid tightly closed when not in use.