Curry Leaf
Murraya koenigii
Curry Leaf leaves are used fresh, dried, whole and crushed. The curry leaf is used especially often in South Indian cuisine.
Origin:
The little curry tree usually grows wild at about 1500m above sea level. Murraya koenigii or Bergera koenigii is native to tropical and subtropical parts of Asia. Today, it is widely found in Sri Lanka, Nepal, Myanmar, Thailand and China.
see Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Curry Leaf
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Rapunzel Organic Curry Ketchup, 450 ml
- Spicy & fruity taste
- Great with fries, burgers & more
- With tomatoes grown from organic seeds
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SunflowerFamily Organic Sunflower Mince - Chili sin Carne, 131 g
- With a delicious blend of spices
- Ready to serve in 10 minutes
- Only 3 fresh ingredients needed
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Rapunzel Organic Crema di Olive - Olive Paste, 120 g
- Tart-fruity & hearty in taste
- Made from Celline & Leccine olives
- Manufactured in the family business
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Spice for Life Organic Ras el Hanout, 80 g
- A classic Moroccan spice blend
- Seductive composition
- Golden yellow colour
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Scelta Inside Bomba! Bombay Surprise Indian Seasoning Paste , 150 g
- For refining dishes
- With caraway, laurel & much more
- Based on tomato paste
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English Tea Shop "Super Goodness" Organic Tea Collection in an Elegant Tin, 36 tea bags (60 g)
- 6 exciting tea blends
- 100% organic cultivation, Sri Lanka
- High quality box
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Sonnentor Organic Ginger Turmeric Tea, Double chambered bags (32,40 g)
- Spicy flavour
- Spirited mix
- Goes well with exotic dishes
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