Kadi Patta / Curry Leaves

Curry leaves, also known as Kadi Patta in Hindi, are aromatic, dark green leaves that are commonly used in South Indian, Southeast Asian, and Sri Lankan cuisines. Despite their name, curry leaves do not taste like curry powder; instead, they have a distinct, slightly bitter, and earthy flavor that adds depth and complexity to dishes. When cooked, they release a delightful fragrance, enhancing the taste of curries, dals, chutneys, and rice dishes.

Apart from their culinary use, curry leaves are also known for their numerous health benefits. Rich in vitamins A, C, and B, as well as antioxidants and essential minerals like iron and calcium, curry leaves contribute to overall health, boost immunity, and improve skin health. They are also believed to have anti-inflammatory and anti-diabetic properties, making them a popular ingredient in traditional medicine.

Curry leaves are used both fresh and dried, though fresh leaves are often preferred for their vibrant flavor. They are typically sautéed in oil at the beginning of cooking to infuse the oil with their flavor, and are also used to garnish dishes.

Key Benefits:

• Rich in antioxidants, vitamins A, C, and B, supporting immune health and skin vitality
• Helps in digestion and promotes gut health due to its anti-inflammatory properties
• Known for its anti-diabetic properties and potential to lower blood sugar levels
• High in iron and calcium, which support bone health and blood circulation

Whether used to flavor a curry, sprinkled over rice, or incorporated into a spicy chutney, curry leaves are a must-have herb for adding fragrance, flavor, and nutrition to your meals.