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Curry Leaves Info

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Northern India relies on mint whereas the south uses the powerfulsmelling curry leaves.
No south indian savoury is complete without this herb.
It lends its lingering aroma to a dish but is not eaten.
In fact an old indian saying likens a person who is only wanted for a particular use and is discarded after this end is met to a curry leaf which enhances a dish but is eventually discarded.
How they growCurry leaves come from a shrub which grows to 0.
9m or a beautiful tree up to 6m in height.
The tree is native to India and Sri Lanka and thrives in tropical climates.
When young it is grown on kitchen window sills so that a few leaves can easily be plucked when needed.
As the plant is so widely grown the herb is cheap and vegetable vendors often toss a few fresh sprigs into your shopping basket free of charge as a little extra.
Appearance and tasteThe dark green leaves are almond shaped.
The whole plant has a strong curry like odour.
The taste is slightly biker but pleasant and aromatic.
Buying and storingCurry leaves are available fresh or dried.
Buy fresh curry leaves that are unbruised and have springy stalks.
Dried leaves are greyish green and brittle.
Medicinal and other usesThe ancient Hindu practice of Ayurvedic medicine relies heavily on curry leaves for many of its cures.
The leaves and the stem are used as a tonic stimulant and carminative.
They can also be made into a paste to cure eruptions and bites.
Fresh juice of the leaves mixed wit lemon juice and sugar is prescribed for digestive disorders and eating 10 curry leaves every morning for 3 months is said to cure hereditary diabetes.
A few drops of the juice are said to keep eyes bright.
A liberal intake of curry leaves impedes premature greying of the hair.
The leaves boiled in coconut oil are massaged into the scalp to promote hair growth and retain colour.
The wood of the curry tree is hard even close grained and durable which makes it suitable for agricultural implements.
Culinary usesIn south India curry leaves are used to flavour meats vegetable lentils breads and fish.
The herb is used in Guiarat to embellish vegetarian delicacies.
The leaves are ground with coconut and spices to make a superlative chutney which is a good accompaniment to any meal.
Curry leaves are dropped into hot oil before adding the main ingredient or used to scent the oil that is poured on top of many dishes to add richness and flavourSmall glossy deep green leaves used in the same way as bay leaves which can be substituted.
Sometimes sold fresh but more usually in dried form.

Tags : Spices