Curry Leaves (Kari Patta)

Curry Leaves, commonly known as Kari Patta or Kadhi Patta, are aromatic leaves obtained from the Murraya koenigii plant. A staple of Indian cuisine, curry leaves are prized for their distinctive citrusy, earthy aroma and slightly bitter flavour. They are traditionally used to add depth and freshness to dals, curries, chutneys, rice dishes, sambhar, and tempering.

Health Benefits

Supports Digestive Wellness: Curry leaves have traditionally been used in Indian households to complement digestion and support everyday digestive comfort.

Rich in Natural Plant Compounds: Curry leaves naturally contain antioxidants and various plant compounds that contribute to their nutritional value.

Supports Everyday Nutrition: Dried curry leaves can be a convenient way to incorporate this traditional Indian herb into everyday meals.

Naturally Aromatic: Their unique combination of citrusy, herbal, and earthy notes enhances the flavour and aroma of a wide variety of dishes.

Flavor Profile & How to Use It

Curry Leaves have a fresh, citrusy, earthy, and mildly bitter flavour with a distinctive herbal aroma.

Add a few dried curry leaves to dal, sambhar, curries, chutneys, rice, poha, upma, or spice tempering. They can also be lightly crushed and added to spice blends or homemade masalas.

Storage

Store in a cool, dry place away from direct sunlight and moisture. Keep the pack tightly sealed after opening to preserve freshness, aroma, and flavour.