Curry Leaves

Curry leaves are a citrusy, aromatic, flavor-enhancing herb that imparts a distinctive fragrance and a unique allure to your food. These glossy and stately leaves come in a beautiful elongated shape, and a shiny deep green hue, making them one of the most picture-perfect herbs you can find.

With their citrusy aromatic notes, fresh curry leaves are a must-have in South Indian cooking and daals. Add them whole in tadka or coarsely chop so they release more intense flavors and aroma. Often paired with mustard seeds, asafoetida, and/or chilies they are vital, especially in South Indian cooking.

What do curry leaves taste like?

Curry leaves have a characteristic flavor, though it is sort of difficult to define the actual taste it can be compared to citrus, anise, or lemongrass. Once cooked, they impart a sharp bite and a nutty aroma. A host of Indian snacks and entree dishes are tempered with curry leaves.

Unlike bay leaves, you do not need to pick out the curry leaves from your food. Chopping them up helps someone like me who grew up picking them out, to instead eat them as they are packed with vitamins, minerals, and anti-oxidants.

Curry leaves are not the same as curry powder!

While curry leaves are a fresh herb that is obtained from the curry leaf plant, curry powder is a spice blend made by grinding together a select bunch of dried spices and herbs. And while curry powder is added to flavor the entire dish, curry leaves are used to temper the dish and impart a more subtle aroma.

Substitute for Curry Leaves

There is really no substitute for curry leaves, so skip them if you do not have them. You cannot substitute curry leaves and curry powder for each other!

Where to buy Curry Leaves?

Curry leaves are readily available in the Indian grocery stores, and also in some Asian supermarkets. You can also buy air-dried curry leaves as well as fresh curry leaves online from amazon. Also, check with your local Whole Foods too. When you are buying curry leaves, look for leaves that are fresh green, unbruised, and not too big. Stores sell sprigs of packaged curry leaves, and most recipes will call for individual leaves. So you can discard the stem.