Curry leaves

Curry leaves are an essential ingredient in many South Asian cuisines, especially in Indian and Sri Lankan gastronomy. These are the dried leaves of the Murraya koenigii plant, used to impart a characteristic aroma and flavor to dishes, with a slightly citrusy and bitter note.

Origin: Curry leaves originate from the Indian subcontinent, where they have been traditionally used both fresh and dried in the preparation of curries, sauces, soups, and rice dishes. The dried version is especially valued for its greater durability and its ability to retain its flavor for longer.

Properties: In addition to their prized flavor, dried curry leaves possess antioxidant properties and contain bioactive compounds that may aid digestion and help control blood sugar. In cooking, they are typically fried at the beginning of the preparation to release their aromas and enhance the flavor of the recipe.

SYNONYMS: In various Latin American countries, although the ingredient is less common, it may be referred to as hojas de curri secas or simply hojas de curry. Since it is a very specific ingredient in Indian cuisine, it is sometimes recommended to describe them as aromatic curry leaves to facilitate identification.