The curry tree (Bergera koenigii) is a plant species that belongs to the rue family. The leaves of this species, which is native to Asia, are called curry leaves and are used as a spice. Curry leaves have a fresh, slightly fruity to smoky aroma. Curry leaves are often used to season vegetarian dishes, especially in South Indian and Sri Lankan cuisine. The leaves are very thin and can therefore be eaten. Many dishes that contain curry leaves only need to be seasoned with salt and perhaps a little chili, as curry leaves have a very full, round and at the same time dominant aroma.
Use:
We like to use curry leaves in soups, stews, vegetable stir-fries, sauces or in dishes with pulses. Curry leaves can also be brewed as a tea.
Origin: Sri Lanka
Storage:
Curry leaves should be stored dry and ideally airtight to retain their intense aroma for a particularly long time.
