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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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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Österreichische Bergkräuter Mild Curry, 50 g
- Fine flavour
- Use generously
- Versatile
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Wiberg Curry Powder Spice Mix, 560 g
- Mild & subtly spicy
- Finely ground
- Vegan and free from flavour enhancers
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Sonnentor Organic Sweet Curry - Ground, Package, 50 g
- Mild aromatic flavour
- For delicious curries
- Traditional mixture
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Spice for Life Organic Spicy Curry - Spicy Indian Colours, 80 g
- Distinctively spicy sharpness
- Versatile
- Traditional Indian spice
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Cosmoveda Organic Vegetable Curry Masala, 25 g
- Recommended for vegetable curry & soups
- For refining sauces & stews
- Intense flavour
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ConFusion Organic British Curry, 50 g
- Mildly spicy
- Versatile use
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ConFusion Organic Bombay Curry Powder, 50 g
- Smoky aroma
- Medium hot spiciness
