Curry leaves

Bergera koenigii

herb

Very fragrant leaves of a tree 4 to 10 metres tall of the citrus family, the curry tree; dropped into hot oil at the start of almost every South Indian dish.

Origin

Southern India

Season (United States)

imported · all year round

Preparation

The fresh leaves are dropped whole into hot oil for a few seconds, until they crackle, at the start of the dish; fried and crisp, they can be eaten or left at the side of the plate. Dried, they lose almost all their aroma.

Molecules

In small amounts, not counted Eugenol

Did you know?

Nothing to do with curry powder; in Tamil its name, karuveppilai, means “dark leaves”, and curry comes from the Tamil kari, “spiced sauce”.