|Up to 1.7Kg||CHF7.00||CHF9.00|
|Up to 4.6Kg||CHF9.00||CHF11.00|
|Up to 9.4Kg||CHF10.00||CHF12.00|
|Up to 19.2Kg||CHF15.00||CHF18.00|
|Up to 24Kg||CHF24.00||CHF29.00|
|Up to 29Kg||CHF25.00||CHF30.00|
|Up to 38Kg||CHF30.00||CHF36.00|
|Up to 48kg||CHF40.00||CHF48.00|
Dried Curry Leaves are indispensable in Sri Lankan and South Indian cuisine. Along with brown mustard seeds, they often form the base of the tarka, or flavor base, of many dishes. A must-try!
Our Freeze-dried Curry Leaves are much more fragrant than the sun-dried variety. Dried Curry Leaves have a less pronounced flavor than fresh, but offer the same breadth and depth to many curries, vegetable thorans, and rice dishes.
Easily mistaken for the blend curry, the curry leaf derives its name from either such a mistranslation or from a shortened version of the Hindi word karapuli. In either case, curry leaves are the mark of authentic Sri Lankan and Indian cookery. Simply add curry leaves to hot oil or ghee with other spices to recreate the authentic flavors of South Asia.
Dried Curry Leaves or kadi patta are popular in India because of its aroma and striking taste. The curry leaf tree was originally grown in India for its aromatic leaves. It slowly made way to many Asian kitchens because of its amazing and distinct flavour. Curry leaves are an essential ingredient in Kadhi Pakoda, which is quite a popular delicacy in many parts of the country. Besides, curry leaves can be added to numerous dishes. However, there is much more to curry leaves apart from their distinct flavour. Curry leaves can also be used for weight loss. They are rich in Vitamin A, B, C and B2. Curry leaves are also said to be good sources of iron and calcium. Because of this reason, curry leaves are used as part of folklore medicine to treat calcium deficiency and several other conditions.
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