Subtle aromatic flavour similar to citrus or lemon grass.
Use like a bay leaf: add to curried, soups and stews.
Adds flavour to pickles and chutneys.
Used widely in many vegetarian dishes in India & Sri Lanka.
Soak curry leaves in hot water to release the flavours. Add the whole lot to curries, stews and soups. Curry leaves are edible, though you may choose to pick them out as you would bay leaves or a cinnamon stick.
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