Fresh Curry Leaves

Fresh curry leaves, also known as, Karipatta, Sweet neem leaves or in Indonesian Daun Kari, have an aromatic fragrance with many warm notes. They originally come from curry trees from India, Pakistan and Sri lanka. Curry leaves are necessary in many dishes of Indian and Sri Lankan cuisine because of their authentic flavour. They release the full depth of their aroma when fried and infused into oil, and are rarely called for as a raw garnish as they would be bitter and chewy served that way. Curry leaves are perfect for cooking curries, but despite the name, they have nothing to do with curry powder. In fact, this is a mixture of all kinds of spices such as cumin, coriander and fenugreek. If the leaves have already hardened a bit, you can cut them into thin strips and take them out before eating. There are about 30-35 curry leaves in a 10-gram pack, please note this is an indication and the number may vary. We do not sell curry plants/trees only the fresh and dried leaves.

It is best to store the fresh herbs in the fridge. Wash the leaves with cold water and wrap them in a few sheets of paper towel or a sandwich bag. Store this in the vegetable drawer of your fridge. This way the herbs stay good the longest, about 1 week. It is also possible to freeze or dry the leaves. Click here for more information.

In the summer season (March-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-March) this product is grown in Spain by our own growers.