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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- Spicy & fruity taste
- Great with fries, burgers & more
- With tomatoes grown from organic seeds
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- Distinctively spicy sharpness
- Versatile
- Traditional Indian spice
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- Cinnamon-sweet taste
- Vegan product
- Yeast free
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- With a delicious blend of spices
- Ready to serve in 10 minutes
- Only 3 fresh ingredients needed
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- 6 exciting tea blends
- 100% organic cultivation, Sri Lanka
- High quality box
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- A classic Moroccan spice blend
- Seductive composition
- Golden yellow colour
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- Sweet-sour taste
- Suitable for Indian dishes