PTI Curry leaves are use in South India as a natural flavouring agent in various curries. Curry leaves are small in size and long, slender, and oval in shape narrowing to a point. And averaging 2-4 centimeters in length and 1-2 centimeters in width. The shiny, dark green leaves grow pinnately along a stem, and each branch can hold up to twenty, tightly clustered leaves. Curry leaves are extremely aromatic and have a strong flavor that has been comparing to citrus, asafoetida, anise, and lemongrass. When cooked, Curry leaves have a mild and slightly pungent bite with a nutty aroma.
PTI Curry leaves are the best suit for cooked applications such as boiling, steaming, or sauteing. They are commonly incorporated in southern and western Indian cooking and are using similar to bay leaves, although the leaves are edible after they are cooking and do not need to be remove before eating. Because Curry 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 use as a base for making a dish or pour 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, chile peppers, oyster sauce, pea shoots, eggplant, pork, and fish. 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.
Health Benefits of Curry Leaves:
1. Have antioxidants, Curry leaves can heal wounds and burns, May help in losing weight.
2. May help in keeping diabetes in check. It helps sharpen your memory and helps to relieve morning sickness and nausea.
3. Good for eyesight because of curry leaves.
4. It improves digestion: Ayurveda suggests that curry leaves have mild laxative properties and digestive enzymes. That can improve your bowel movement, thereby aiding digestion.