Curry Leaves

Curry leaves come from a range of tropical plants that are native to the Indian subcontinent. Curry leaves have a curry-like, slightly citrus flavour, but they are not a necessary part of any curry by any means; in fact, most curry mixes that we know of do not contain curry leaves. However, curry leaves are a welcome addition to any curry.

Many people find them a bit odd to cook with as you end up with chewy leaves in your curry (a bit like bay leaves), but they do impart flavour nonetheless.

Typical uses include: Meat, fish & vegetable dishes, soups, relishes and chutneys.

 

Customer Reviews on Trustpilot

 

Product Recommendations

Cardamom: Green Cardamom [Whole] 50g (TRS)
Kaffir Lime Leaves 10g (Hampshire Foods)
Chinese 5-Spice 50g (Hampshire Foods)
Asafoetida Powder 50g (Vandevi)
Garam Masala: GROUND 100g (TRS)
Fenugreek [Methi] Seeds 100g (TRS)
TRS Cloves (whole) 50g
Cassia Sticks [Savoury Cinnamon Bark] 50g (TRS)
Harissa Spice Mix 50g (Hampshire Foods)
Fenugreek Leaves, Dried [Qasuri Methi] 100g (TRS)
Mustard: Yellow Mustard Seeds 100g (Hampshire Foods)


Follow us on
social media

Follow