Because spices are never too much, we are pleased to present you the Curry Leaves, also known as tree leaves.
Mainly used in dishes from Sri Lanka and India, it goes very well with other spices such as mustard seeds, ginger, curcuma, cumin, coriander grains and other Indian seasonings.
Often confused with Curry while blending spices, its aroma has nothing to do with these much more subtle, citrus and fresh tasted leaves.
Store in a dark, cool and dry place.
1. Heat 4 to 6 tablespoons of coconut oil in a pan.
2. Add 8 curry leaves, 1 teaspoon of black mustard and a dash of asafoetida.
3, After 5 to 10 sec., add 1 chopped onion in this mixture and let it brown.
Use this method to braise various dishes.
Used in vegetarian dishes such as curry, chutney or chickens and fish, we suggest you add them to the chicken with sauce, cooked lentils or cook in white rice or basmati without other seasonings besides salt, olive oil and onion, so you can taste the maximum of its flavour.
Country of Origin:
Rua Quinta dos Álamos n.º 3
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