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curry leaf

The curry leaf is a culinary ingredient commonly used in India and other countries in South Asia. It has a slightly bitter and aromatic taste, and is often used to flavor the dishes and add flavor. Curry leaves are commonly used in Indian cuisine to make curry, chutneys and marinades. They are also used to flavor soups, stews and meat and fish dishes. In Malaysia and Indonesia, curry leaves are often used to make sambals, a spicy sauce based on peppers and other spices.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
325 Cal
Lipids
-1 G
Cholesterol
-1 Mg
Sodium
52 Mg
Potassium
1543 Mg
Carbohydrates
58 G
Protein
13 G
Sugars
2.8 G
Vitamin A
-1 Mg
Vitamin B
1.2 Mg
Vitamin C
11.4 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
26.6 Mg
Magnesium
254 Mg
Food fibers
33 G
Calcium
478 Mg

FAQ

What are the varieties of curry leaves ?
Indian curry leaves (Murraya Koenigii): this variety is from India and has a strong and spicy flavor. The leaves are often used to flavor curry dishes and soups. Indonesian curry leaves (Murraya Paniculata): this variety is from Indonesia and has a softer flavor than Indian curry leaves. The leaves are often used to flavor meat dishes and soups.
What are the benefits of curry leaves ?
Curry leaves are rich in nutrients such as vitamins A, C and K, as well as minerals such as iron, calcium and zinc. They have antioxidant and anti-inflammatory properties and can help regulate blood sugar. They can also be used to treat digestive disorders.
How to cook curry leaves ?
Curry leaves are often used to make curry. Brown the leaves with spices, vegetables and meat or fish to create a scented and spicy dish. Curry leaves can be cut into pieces and fries to make crisp chips. They are an excellent salty snack. Curry leaves can be used to garnish soups, salads and rice dishes to add flavor.
How to choose curry sheets ?
Look for fresh and green curry sheets that have a smooth and shiny texture. Check if the leaves are still firm and if they have a pleasant smell. Avoid leaves that are withered or faded, or have brown spots. If possible, choose curry leaves cultivated biologically to avoid pesticide residues.

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