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Herb – Curry Leaves | punnet

$3.50

$3.5 per punnet

Description

  • Flavor Profile: Curry leaves have a unique flavor that is often described as citrusy, slightly bitter, and reminiscent of curry, with a hint of nuttiness.
  • Appearance: The leaves are small, narrow, and elongated, with a glossy, dark green color. They grow on the curry tree, which is native to the Indian subcontinent.
  • Aroma: Curry leaves have a strong and aromatic fragrance that intensifies when the leaves are crushed or heated.
Nutrition Information (per 100g): Curry leaves are generally not consumed in large quantities, as they are mainly used as a flavoring agent. Therefore, the nutritional content per 100 grams is not typically applicable. However, curry leaves do provide some nutritional benefits:
  • Vitamins: Rich in vitamin A, vitamin B, vitamin C, and vitamin E.
  • Minerals: Contains minerals such as calcium, phosphorus, iron, and magnesium.
  • Antioxidants: Curry leaves contain various antioxidants that help neutralize free radicals in the body.
Health Benefits:
  1. Antioxidant Properties: The antioxidants in curry leaves may help protect cells from oxidative stress.
  2. Anti-inflammatory: Some compounds in curry leaves have anti-inflammatory properties that may contribute to overall health.
  3. Digestive Health: In traditional medicine, curry leaves have been used to aid digestion and treat digestive issues.
Culinary Uses:
  • Curry leaves are a key ingredient in South Indian and Sri Lankan cuisines, where they are used to impart a distinctive flavor to dishes.
  • They are often added to tempering or tadka (a mix of spices fried in oil) at the beginning of cooking to infuse the oil with their flavor.
  • Curry leaves are commonly used in dals, curries, chutneys, rice dishes, and soups.
When cooking with curry leaves, it's common to remove them before serving, as they are typically used for flavoring and are not usually consumed directly. Fresh curry leaves are preferred for their stronger aroma and flavor, but dried leaves can also be used when fresh ones are not available. While curry leaves are generally safe to consume in moderate amounts as a flavoring agent, it's essential to note that they are not a significant source of macronutrients and are used more for their aromatic and culinary properties. Always consult with a healthcare professional for personalized advice, especially if you have allergies or specific health concerns.

Herb – Curry Leaves | punnet

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