Curry leaves - 100g

Reference :: 350345
Unit of sale :: SACHET
Pack :: 1 / box

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Description

Ingrédients

Suggestions d'utilisation

Also known as "Kaloupilé," these curry leaves grow wild in the forests of the Terai. Their name refers to their fragrant taste reminiscent of an Indian curry. They come from the Murraya koenigii tree, whose leaves resemble ferns. Curry leaves can also be found in India, Thailand, and Malaysia.

You can grind them into a powder using a mortar and then add them to your homemade soup, a sauce base, a vegetable fricassee, a poultry marinade, or an Asian preparation. They will add a spicy touch to a stew and an original note to a homemade bouquet garni.

In Nepal, dried leaves are used to enhance a vegetable soup, a curry-based dish, or a tomato and Timur berry chutney.

WARNING: This content is the property of Terre Exotique; any reuse without permission is PROHIBITED.

Ingredients

Curry leaves

Also known as "Kaloupilé," these curry leaves grow naturally in the forests of the Terai. Their name refers to their fragrant taste reminiscent of Indian curry. They come from the Murraya koenigii tree, whose leaves resemble ferns. Curry leaves are also found in India, Thailand, and Malaysia.

You can grind them into powder using a mortar, then add them to your homemade soup, a sauce base, a vegetable fricassee, a poultry marinade, or an Asian preparation. They will add a spicy touch to a simmered dish and a note of originality to a homemade bouquet garni.

In Nepal, dried leaves are used to enhance a vegetable soup, a curry-based preparation, or a tomato and Timur berry chutney.

WARNING: This content is the property of Terre Exotique; any reuse without permission is PROHIBITED.