Curry Leaves – تازہ کری پتے
Curry leaf or Karri patta (Scientific name: Murraya koenigii) plant is originally from southern Asia. People use it to cook Eastern and Indian food.
These are small, glittering-lemon like leaves with a smell of curry. Use it to make curry immediately to keep them in the refrigerator for up to a couple of weeks in an airtight container or freeze them.
You can’t get the flavor and aroma of fresh curry leaves from the dried ones.
Is the Curry Powder same?
Don’t confuse these leaves with curry powder. Let’s see what is the difference. Curry powder is usually not the powder of curry leaves. It’s just a mixture of various spices. People use it when they can’t find fresh karri patta. So if you have fresh karri patta, just forget the curry powder.
People use these leaves to develop rich curry taste in rice, chutneys, soups, stews, and even dhals.
What You Will Get
We supply fresh leaves which we grow at our Sherwah Farm in Mirpur Khas, Sindh, Pakistan. We only harvest after you confirm your order so that you receive fresh leaves. The leaves which we sell here on this page are neither dry, not frozen or refrigerated. These are farm fresh.