Kadi Patta / Curry Leaves (40g to 50g)

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.

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.