Feuilles de Cari / Thailand
Curry leaves (murraya koenigii) have a subtly citrusy, nutty aroma that doesn’t taste or smell anything like curry. They are widely used in southern and western India, Sri Lanka and South East Asia. Most dried curry leaves are brown and have little fragrance, but we import the fresh leaves and dry them slowly in low light, which results in green, intensely fragrant leaves that are an excellent substitute for fresh. Try curry leaves in coconut chutney, with chile and ginger in simple seafood dishes, fiery south Indian curries and, toasted or fried crisp, as a last second garnish on South East Asian soups.