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Crushed curry leaves are shiny and dark green in color and have a distinct aroma and taste. Use crushed seeds in curries, soup stocks and sauces. Spicy but not hot. Flavour vinegars and salad oils.
Crushed curry leaves are shiny and dark green in color and have a distinct aroma and taste. Curry leaves recipe involves the use of fresh curry as well as powdered curry leaves to enhance the flavor of salads, chutneys and spices.
The health benefits of curry leaves include improved functioning of the small intestine and stomach, improved quality of digestive juices during digestion, and increased salivary secretion. Most Indian dishes are devoid without the addition of curry leaves and hence any form of curry leaves substitute in its place does not match to the real thing.
Indians usually require fresh curry leaves in their diet. The leaves have a strong aroma, reminding one of anise and citrus. Curry leaves health benefits also include relief from kidney pain, treatment of minor superficial skin injuries, and managing diabetes.
Our curry leaves are prepared by drying fresh leaves every week and have more subtle flavor than the fresh. Dried curry leaves have an appetizing aroma of roasted curry and the flavor is delicately spicy, faintly bitter with hint of citrus and bell pepper. It is one of magical herbs with distinct flavor which brings out the great aroma of most South Indian Curries. It is mild green with pale green undersides, firm and fairly stiff leaves. The scent is so refreshing that it instantly tantalizes the taste buds.
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