Healthy Food Database
Curry Leaves
Curry leaves are the leaflets from a small tropical tree of the citrus family, with shiny green leaves. Although used predominantly in curries, the fragrant citrus-like flavour complements a curry or Asian dish rather than imparting the traditional curry flavour.
Category: Herb
In Season:
To Buy:
Buy fresh leaves if possible from a good vegetable shop. Dried leaves should be green - avoid old, poor quality brown leaves with no flavour.
To Store:
Store fresh leaves in water like a vase of flowers, where they will last for at least a week. Store dried leaves in an airtight container away from heat, light and humidity, where they should last for at least 12 months.
Tips & Tricks:
Crush and fry about 6 leaves in oil at the beginning of making a curry. Deep-fry fresh leaves to make a crisp garnish for Asian and Indian food.
Cooking Tips:
Nutrition per 1 Cup:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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