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The dried curry leaves, also known as curry leaves, sweet neem leaves or in Indonesian daun kari, have an aromatic fragrance with many warm tones. The leaves originally come from curry trees in India, Pakistan and Sri Lanka. The leaves are widely used in Indian and Sri Lankan cuisine. It is the perfect seasoning for curries, hence the name curry leaves. The dried leaves can be used as flavouring and cooked with a dish and then taken out or ground into a fine powder.
From € 2,75
Store the dried herbs away from direct heat, such as sunlight. It is best to keep it in a jar or other airtight container in a cupboard or drawer so that it is stored in a dark place. If you expose dried herbs to too much light, the essential oils can get damaged and the herbs may lose flavour. This way the dried herbs stay good the longsted, up to 2 years.
The Curry leaves are grown in our greenhouse in the Netherlands, after which all leaves are removed from the twigs by hand and dried in a drying cell.
Store the dried herbs away from direct heat, such as sunlight. It is best to keep it in a jar or other airtight container in a cupboard or drawer so that it is stored in a dark place. If you expose dried herbs to too much light, the essential oils can get damaged and the herbs may lose flavour. This way the dried herbs stay good the longsted, up to 2 years.
The Curry leaves are grown in our greenhouse in the Netherlands, after which all leaves are removed from the twigs by hand and dried in a drying cell.
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