These curry leaves, so called because they taste like curry, grow in the wild in the Terai forests. The leaves come from the Murraya koenigii tree whose leaves look like ferns. Curry leaves also grow in India, Thailand and Malaysia.
You can grind them with a pestle and mortar and add them to home made soups, sauces, pan-fried vegetables, marinades for poultry, or Asian dishes. They will spice up your stews and enliven your bouquet garni.
In Nepal, the dried leaves are used to enhance vegetable soups, curry dishes or tomato chutney with Timur berries.
|Shelf life||5 years|