Dried curry leaves are commonly used in Indian and South Asian cooking for adding flavor to dishes. They are great for tempering (tadka) in hot oil with other spices, enhancing curries, dals, and vegetable dishes. They also work well in rice dishes like lemon rice or biryani, and in soups like rasam. Dried curry leaves can be used in pickles, chutneys, and snacks like roasted nuts for a unique, aromatic touch. Since their flavor is more concentrated when dried, it's best to use them sparingly, adding them early in the cooking process to release their full flavor.
Ingredients
Curry Leaves.
Origin
Unknown
Tips for Success
Curry leaves can be ground or crumbled and added directly to braises, curries, and marinades.
FAQ
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
Are these spices certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email support@spicetribe.com for any questions.
