Curry leaves, also called Karipatta, are an essential ingredient in many Indian and most Sri Lankan curries, and their unique aroma is one of the hallmarks of a trip to southern India. Their flavor is earthy, nutty, and smoky, and is quite strong, but they are used as much for their aromatic qualities as for their flavor.
These aromatic leaves have a lemony aroma and a distinctive pungent flavor that has been compared to anise and lemongrass.
PREPARATION AND USE
The most popular way to use curry leaves is by adding them to cooking, specifically when seasoning (tadka) for dals or curries.
It can also be added to chutneys and salads, finely chopped or left whole.
A lot of Indian snacks and main dishes are seasoned with curry leaves.
They can also be ground into a coarse or fine powder and then stored in a glass jar.
THE HEALTH BENEFITS
They can be boiled for a tea or tonic, or ground. They have natural antibacterial and anti-inflammatory properties.
They are also a good source of iron, helping with anemia.
Curry leaves also have antidiabetic qualities, which help reduce blood sugar levels and may help regulate cholesterol.
They can help you lose weight. The carbazole alkaloids in curry leaves regulate cholesterol and combat weight gain.
The calming aroma of curry leaves, both raw and cooked, can relieve symptoms of anxiety and stress.
