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Subtle, musky floral aroma. Despite the name, they taste nothing like curry, they are named for their use in curries. They have a subtle flavour and can be used liberally.
Cook in oil or ghee to disperse flavourful floral oils. Fresh leaves are preferred to dry as they pack way more flavour, but dried is a good substitute in areas where fresh is not readily available.
Glass Jar: 180 ml, contains 3/4 cup.
Ingredients: Curry leaves
Storage: Store in a cool, dry and dark place away from heat.
Allergen: May contain mustard, sesame seeds and/or other common allergens.