Curry leaves, also known as burgera coenigui, are the shiny, dark green, fragrant leaves of a tropical and subtropical tree native to Asia. Let’s check out more about these delicious leaves:
- Description:
- Curry tree grows as a small tree, reaching a height of 4-6 meters (13-20 feet), whose height is 40 cm (16 inches).
- Its aromatic leaves are pinate, with each leaf having 11-21 leaflets. Each leaflet is 2-4 cm. (3⁄4 – 11⁄2 inches) Long and 1-2 cm. (1-2 – 3⁄4 inches) It’s wide.
- This tree produces small, white-scented flowers that can self-pollinate, resulting in a single, large viable seed in bright-black drapes. The berry pulp is edible and has a sweet taste.
- Cooking uses:
- Curry leaves are a staple in South Indian cuisine.
- When fried in hot oil they release the aroma of delicious almonds.
- Used in a variety of dishes, curry adds depth and flavor to the curry, stew and chutney.
- Etymology and common names:
- The word “curry” comes from the Tamil word “curry”, which is associated with the alleged blackness of the leaves of the tree.
- Records of curry leaves being used are from Tamil literature dating back to the 1st and 4th centuries BC.
- Curry leaves introduced in England in the second half of the 16th century have become an integral part of global cuisine.
Remember, these fragrant leaves are not only delicious, but also rich in cultural history! 🌿