Curry leaves are an aromatic herb used in South Indian and Sri Lankan cuisine.These are leaves of the Murraya koenigii, which is a tropical to sub-tropical tree in the family Rutaceae, native in Asia.Curry leaves are small in size and have a long, slender and oval shape that narrows to a point.They grow pinnately along a stem, and each branch of the tree can hold up to around twenty leaves.Curry leaves have a slight citrus scent and a distinct pungent taste.Curry leaves are usually sold in their fresh form while still attached to the branch.Curry leaves add flavour to many South and West Indian and Sri Lankan curries, rice dishes, stews and soups.These leaves are edible and do not have to be removed from the dish after cooking is complete.Curry powder is a mixture of spices cumin, coriander, turmeric, and cayenne.These leaves are long, oval, and taper to a slender point.Bay leaves have a herbal and floral scent similar to thyme and oregano.Bay leaves are not recommended for consumption since they are large and stiff and can harm the digestive tract or cause choking.The average size of a curry leaf is about 2-4cm in length and 1-2cm in width while the average size of a bay leaf is about 7-10 cm in length and 3-5 cm in width.Curry leaves are sold in fresh form, while attached to the branch, whereas bay leaves are mostly sold in dried form.“Bay Leaves: A Fragrant Herb to Add to Your Cooking.” The Spruce Eats, Available here. .

What is the difference between Curry leaves vs Bay leaves

The reason which prompted me to write this post is on how often I got asked the question of ‘are curry leaves same as bay leaves’ during my Indian cooking classes.It comes as no surprise that the omnipresence of the word ‘Curry’ related to Indian food makes non-South Asians wonder are bay leaves curry leaves due to the addition of bay leaves in most Indian curries.Curry vs Bay leaves – Whats the Difference?Cooking Indian food involves the uses of different types of spices and few herbs.While the flavour enhancing contribution of bay leaves is slightly debatable due to their very mild pine like taste, curry leaves on the other hand have a very robust fresh minty, lemon type flavour with a slight nutty undertone when cooked.The uses of curry leaves is mostly prevalent in Indian and Sri-Lanka and few other South Asian countries like Malaysia, Indonesia and parts of thailand.When it comes to buying bay leaves you are likely to find them in any super market.It may be tricky to buy curry leaves as they are not a common spice.Although the use of both curry and bay leaves in cooking are similar, using one for the other as a substitute is not entirely the right thing to do.The flavour of bay leaves is milder and almost woody with subtle mint notes, fresh curry leaves have a stronger lemony, nutty flavour.Both the spices have their own place in dishes, while adding curry leaves may be a complete game changer, bay leaves holds its own in a broth or sauce based dish it is added to. .

Curry Leaves Vs. Bay Leaves: SPICEography Showdown

Bay leaves have a strong, lemony aroma with mildly earthy and slightly bitter notes.On the other hand, curry leaves are sweeter with a mild citrus fragrance that is accompanied by slightly peppery notes.When using bay leaves, it is best to remove them before serving; while they are edible (contrary to popular belief) they can become very bitter and can actually cause choking.On the other hand, fresh curry leaves are more subtle in flavor and pliable, making them perfectly fine to serve with the dish.In both Indian and Sri Lankan cuisines, they are used to cook vegetarian dishes and various curries as well as meat and seafood.You can also find bay leaves in Indian curries; however, they are more popular in Europe where they are a major component of stocks and sauces as well as preserves and pickles. .

8 Substitutes for Curry Leaves

While usually used to give an authentic Indian taste, curry leaves have many and diverse culinary applications.Filled with antioxidants and many phytonutrients, according to Healthline, curry leaves may combat tissue ageing, reduce heart disease, protect the nervous system, relieve inflammation and pain, contribute to balanced blood sugar levels, help fight cancer, and can be used as an antibacterial compound.While we are all for the great advantages vegetables and herbs provide (and this ingredient has plenty of iron, calcium, vitamins A, B, C, and B2), here we’re much more interested in how they make our dishes taste better.Quite versatile when it comes to adding flavor, curry leaves have a fresh, intense, sweet and tangy aroma.When cooked, curry leaves change their flavor, turning a little bitter with a nutty taste, while maintaining their fresh and citrusy aroma.Curry leaves are often used in Indian and other South-Asian cuisines, such as Sri Lankan, Thai, Indonesian, and Malaysian.They can boost the aroma of a dish when sauteed in oil or ghee, or any other type of fat, to release all the flavor they store.You can usually find curry leaves at the farmer’s market and in local Indian grocery stores.Once bought, they store for a long time and maintain their flavor well when refrigerated, air dried, and even frozen.However, if there are times when you find you have run out of this Indian delight and simply have to prepare your favorite recipe, there are other ways around it!Asian-Fusion cuisine is quite strong and very popular and a lot of recipes on the internet and in cookbooks include this ingredient.Lime zest provides the same punch and flavor as curry leaves and is a good inexpensive swap, so much easier to find!Use it in fish and seafood dishes, rich stews, soups, aromatic curries and even in sauces and dips, especially those based on yogurt.Kaffir lime leaves offer citrus notes to cooked dishes and they work wonders for soups, rice, curry, and stir-fries.Widely used in Mediterranean and Indian cooking, this ingredient, usually found in every cupboard, can be a good replacement for curry leaves.While lime leaves aren’t that easy to find, their aroma is just perfect so if you do have them at hand, make sure to cook with them.Quite the staple of Mediterranean cuisine, basil can be a great addition to your curry leaves recipes if you’re missing the key ingredient.Basil is quite sweet and floral when it comes to aroma so it really needs some contrast to offer the same combo of tastes as curry leaves do.This condiment works great in meaty dishes and provides a spicy, sweet, minty, earthy taste, much resembling cinnamon, only milder. .

Curry Leaves

Curry leaves are a citrusy, aromatic, flavor-enhancing herb that imparts a distinctive fragrance and a unique allure to your food.These glossy and stately leaves come in a beautiful elongated shape, and a shiny deep green hue, making them one of the most picture-perfect herbs you can find.With their citrusy aromatic notes, fresh curry leaves are a must-have in South Indian cooking and daals.Curry leaves have a characteristic flavor, though it is sort of difficult to define the actual taste it can be compared to citrus, anise, or lemongrass.Not only do curry leaves enhance the flavor of the dish, but they are a treasure trove health benefits too:.Curry leaves are known by different names in various regions of India such as Kadi Patta (Marathi), Karibevu (Kannada), Mitho Limdo (Gujrati), and Karuvepillai (Tamil), among others.Growing up I remember many of us having curry leaves plants in addition to the Holy basil known as Tulsi in our balconies and home gardens.Also, I like to chop the leaves finely and add them to the tempering so that, my kids don’t pick them out of the food, and instead end up eating this healthy goodness.Refrigerate curry leaves in an airtight container, wrapped in paper towels to absorb any excess moisture and they will stay good for 2 weeks Air dry - I will usually buy 2 packs at a time and leave one pack in my refrigerator door.Alternately, you can air dry them in a large tray lined with paper towels and let them sit at room temperature for 2 to 3 days.You will love the citrusy aromas in your baked fries or crispy cauliflower Aromatic Ghee - Add a spring of curry leaves after the ghee is done cooking to add wonderful aromas to homemade ghee Hair Oil - I have heard people making homemade oil for hair growth, by boiling curry leaves in coconut oil.So go ahead and use some warm oil infused with curry leaves to massage your head and hair.The paper towel will help absorb any excess moisture and teh curry leaves will stay good for 2 weeks.Air dry – place the curry leaves in a large tray lined with paper towels and let them sit at room temperature for 2 to 3 days.When you are ready to use, simply crumble them with hand and the curry leaves will release wonderful aromas.Frozen curry leaves will change the color to darker green, but the taste and benefits will remain the same. .

Bay Leaf (Tej Patta) Benefits: 6 Reasons Why You Should Add It To

Bay leaves are commonly found in biryani, pulao, soups, curries and most Indian dishes.Also known as tej patta, this culinary herb makes for an integral part of the Indian cuisine, thanks to its distinctive flavour and fragrance.Add bay leaves to your soup stocks, curries, rice dishes and other delicacies to make the most of the herb.Organic compounds found in bay leaves are effective for settling an upset stomach and soothe irritable bowel syndrome (IBS).Organic compounds including caffeic acid and rutin that are found in bay leaves enhance our heart health.Organic compounds including caffeic acid and rutin that are found in bay leaves enhance our heart health.According to BMC Complementary and Alternative Medicine, bay leaves have antimicrobial properties that help the wound heal completely.Minor wounds are not only painful but can irritate you; it's best to bring natural remedies, as good as bay leaves, to your rescue. .

14 ways to store curry leaves, kadi patta

Lots of these answers have come from our cooking fans, we have added our thoughts and you are welcome to comment and leave your suggestions.For full details see what is curry leaves, kadi patta?This way the curry leaves stay fresh for a longer time.Wash Curry leaves, spin in salad spinner to remove excess water and store in airtight container in the fridge.First, I wash the curry leaves and then pat them dry using kitchen towel and then store it in airtight container!Separate the curry leaves from the stem, wrap them in kitchen paper towel, should be covered properly as exposure shall lead to leaves wilting and changing color.I wash and dry (sundry) curry leaves and then store in airtight container in the fridge.Store curry leaves in a glass container in the refrigerator; cleaned and sorted, cut the stems and separate the leaves for max shelf life; wash it when want to use.Cut the leaves n store in a zip lock bag in which I place tissue so that it absorbs moisture and most importantly I open that zip lock bag slightly.Wash, dry, wrap them in paper towel, put in an airtight container in a frdge.Grind a good bunch of curry leaves with your buttermilk, can add a few pods of garlic too.Wash the curry leaves and dry it thoroughly in a terry cloth. .

Diabetes: How Curry Leaves (Kadi Patta) Help Manage Blood Sugar

The wonderfully fragrant, tangerine-like flavour of the curry leaf is commonly used in south Indian delicacies.So, what is it that makes curry leaf an excellent herbal remedy for managing diabetes and how to use it to stabilise blood sugar levels.Curry leaf contains antioxidants like vitamin, beta-carotene and carbazole alkaloids that are said to hinder a range of diseases linked to oxidative damage from free radicals, of which type-2 diabetes tops the list.Fibre is responsible for slowing down digestion and does not metabolise quickly, which keeps your blood sugars in check.According to the study published in DiePharmazie - an International Journal of Pharmaceutical Sciences - the anti-hyperglycaemic properties of the leaves were shown to be effective controlling blood glucose levels in diabetic rats.Consuming these leaves and medications simultaneously may lower blood sugar levels significantly. .


It is pertinent to note that, actual product packaging and materials may contain more and/or different information which may include nutritional information/allergen declaration/special instruction for intended use/warning/directions etc. .

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