Curry leaves - 100g

Also known as "Kaloupilé," these curry leaves grow in the wild in the forests of the Terai. Their name refers to their fragrant taste, which is reminiscent of Indian curry. They come from the Murraya koenigii tree, which has fern-like leaves. Curry leaves are also found in India, Thailand, and Malaysia.

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

In Nepal, the dried leaves are used to enhance a vegetable soup, a curry-based preparation, or a chutney of tomatoes and Timur berries.

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