Curry Leaves (bunch)

Curry (Bay) leaves are best suited for cooked applications such as boiling, steaming, or sautéing. They are commonly incorporated in southern and western Indian cooking and are used similar to bay leaves, although the leaves are edible after they are cooked and do not need to be removed before eating.

Bay leaves add a bright flavor to stews, curries, soups, rice dishes, and dals. The leaves are usually stripped from the stem, fried in hot oil with other spices, and either used as a base for making a dish or poured over an already-made dish for flavor. Curry leaves pair well with lentils, yogurt, coconut milk, aromatics such as onions, garlic, and ginger, mustard seeds, chili peppers, oyster sauce, pea shoots, eggplant, pork, and fish.

Storage:

They will keep up to two weeks when stored fresh in a sealed container in the refrigerator and up to six weeks in the freezer.