Karipatta / Curry leaf


Curry leaf

Curry tree leaves (Karipatta) are often used in curries. The leaves are generally called by the name ‘curry leaves,’ although they literally translate as ‘sweet neem leaves’ in most Indian languages. These are usually bruised and fried at the beginning of the cooking process, yet the taste is very much a background supporting flavour of sweet citrus.

Up to 6 months extra freshness!