Region of Origin
Commodity:
Curry Leaf
Description & Origin
Curry leaves are from a small, tropical tree in the citrus family. Despite the name, there is no association with curry powder spice blends. They consist of dark-green leaflets arranged around a central stem. The tear-drop shaped leaflets are dark green and glossy on one side, and matte olive green on the other. The flavor is unique, but difficult to describe. Many compare it to citrus, lemongrass...
Other Names
Sweet Neem, Karipatta (Hindi, Urdu), Karuvepillai (Tamil)
Health Benefits & Nutrition
Curry leaves are highly nutritious and are studied for their high antioxidant content, cholesterol-reducing properties, and more. In its long history, curry leaves have been used to treat a myriad of ailments. In Ayurvedic medicine, the leaves are used to control heart disease and treat infections. Left raw, curry leaves are chewed to treat dysentery, vomiting, and diarrhea. Ancient civilizations used curry leaves to alleviate nausea. They are also believed in folk medicine to be beneficial for shiny, healthy hair.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Curry leaves are most popular in southern and western Indian cooking. Curry leaves are sometimes used to impart flavor during stewing, like bay leaves, but most often they are crushed and added whole to tempering for dals and other dishes. For tempering the leaves are flash sauteed over high heat with other aromatics and added to a finished lentil dish. There is no need to remove curry leaves from the dish before eating, they are tender enough to eat whole.
Flavor Pairings
Eggplant, Onion, Garlic, Ginger, Chile Pepper, Tomatoes, Cabbage, Okra, Methi, Turmeric, Lentils, Beans, Coriander, Cumin, Coriander, Fenugreek, Ghee, Yogurt
How to Prepare
Rinse the leaves and allow to dry. Strip the leaflets from the central stem. Bruise and gently crush the leaves with your fingers as you add them into tempering or other dishes to release their essential oils.
How to Store in the Kitchen
Store curry leaves unwashed and still on their central stem in the warmest area of the refrigerator in a sealed bag or container to retain moisture. Curry leaves can also be stripped from their stems and frozen or dried for future use. Their flavor will not be as fresh, but they will still be totally usable.
Fight Food Waste Tips for root to stem cooking
Freeze or dry extra curry leaves to preserve for future use!
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
39-42°F
TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes-When exposed to temperatures close to 32°F, curry leaves will lose their color, turning brown and crispy.
Quality Assessment
Leaves should be glossy and green on one side, and a matte olive green on the other. Leaves should be pliable. Some curl to the leaves is normal. Leaflet browning is a sign of drying out and leaflet blackening is a sign of early decay.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, curry leaves may last up to 2 weeks.
