The fresh leaves are valued as seasoning in the cuisines of South and Southeast Asia. They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In Cambodia, the leaves are roasted and used as an ingredient in a soup, maju krueng. In Java, the leaves are often stewed to flavor gulai. Though available dried, the aroma and flavor is greatly inferior.The oil can be extracted and used to make scented soaps.
A tree which produces an aromatic leaf often used in Indian cuisine. For the European plant sometimes referred to as curry plant, Its leaves are used in many dishes in the Indian subcontinent. Often used in curries, the leaves are generally called by the name “curry leaves”, although they are also actually “sweet neem leaves” in most Indian languages.
Weight
1 kg
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