Curry Leaf
Murraya koenigii
Curry Leaf leaves are used fresh, dried, whole and crushed. The curry leaf is used especially often in South Indian cuisine.
Origin:
The little curry tree usually grows wild at about 1500m above sea level. Murraya koenigii or Bergera koenigii is native to tropical and subtropical parts of Asia. Today, it is widely found in Sri Lanka, Nepal, Myanmar, Thailand and China.
see Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Curry Leaf
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Scelta Inside Bomba! Bombay Surprise Indian Seasoning Paste , 150 g
- For refining dishes
- With caraway, laurel & much more
- Based on tomato paste
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Classic Ayurveda Organic Salsa Piccante - Garam Masala, 240 ml
- With bay leaf, coriander & fenugreek
- 100% natural ingredients & organic quality
- Vegan, gluten-free & versatile
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Classic Ayurveda Organic Salsa Piccante - Tulsi, 240 ml
- With tulsi, cumin & bay leaf
- 100% natural organic ingredients
- Vegan, gluten-free & versatile
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Pfefferdieb Organic Premium Wild-Harvest Curry Leaves, Whole, 20 g
- Smoky and with citrus notes
- Great for dals, soups, and stews
- Hand-picked and gently dried
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Regional Co. Curry, 70 g
- With turmeric, coriander and more
- Spicy & fruity
- Perfect to flavour rice & poultry
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Herbaria Good Old Mild Curry, 80 g
- For meat dishes & currywurst
- Spiciness: 3 of 10
- With cayenne pepper and curry leaves
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