The 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 or 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 the same?
Don’t confuse these leaves with curry powder. Let’s see what the difference is. 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 a rich curry taste in rice, chutneys, soups, stews, and even dhals.
What You Will Get
We supply fresh leaves that 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 nor refrigerated. These are farm fresh.
How many fresh curry leaves are there in 100 grams? Explained here:
This can be explained approximately only because the size of leaves varies widely depending on the weather condition and other environmental factors. Roughly 100 grams of fresh curry leaves contain about 48 to 53 leaf stalks. And one leave stalk has 1bout 16-25 leaves on it. Therefore, 100 grams of fresh curry leaves means about an estimated 1000 to 1050 curry leaves.