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Curry Leaf (Whole)

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Grown on a tropical tree of the citrus family, the curry leaf, or sweet neem, has a slightly bitter, unique curry-like aroma and nutty, citrus flavour which complement the taste of Indian curries and snacks. Curry leaves match well with seafood and are used to flavour pickles.

To release their full aroma and depth, fry a few leaves in hot oil at the beginning of cooking. Try adding fried curry leaves to deep-fried food.
Murraya koenigii (Curry leaf)
Product of Sri Lanka