Spices
Curry Leaves Whole
Whole curry leaves, fried in oil to release a nutty, aromatic flavour.
Overview
Whole curry leaves (Murraya koenigii) carefully dried to retain their glossy form and the bright, slightly resinous aroma released when bloomed in hot oil. A staple for tempering dals, curries, sambols and chutneys, they also infuse oils, stocks and spice blends. Offered in bulk and food-service packs for caterers, ready-meal producers and ingredient suppliers.
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