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Ultimate Guide to Curry Leaves: Selection, Storage, Preparation & unique flavor combinations.
Learn how to use Curry Leaves, what it's like, where it's from, how to make it good with things like Turmeric, and so much more!
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Curry Leaves is tasty with:
(click their names to learn more)
A little about Curry Leaves: Leaves of the curry tree, cuz yup, turns out that's a thing.
As a lover of curry, I'm not mad.
As a lover of curry, I'm not mad.
Taste: Bitter, Sour
Curry Leaves are most used when cooking: Open to Suggestions, Fusion, Indian, Japanese, Chinese, Korean, Thai, Afghan, African, Vietnamese
Volume: Quiet, Moderate
Best technique to use in: Stirfry, Grill, Bake, Braise, Saute, Poach, Sous-Vide, Steam, Boil, Stew, Blanche, Pickling, Dry-Pickling, Blackened
Curry Leaves is a Herb
Common associated allergies:
Character: Warming, Heating
Curry Leaves are best: Summer, Winter, Fall, Spring
Check out a different ingredient.
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*This resource has been built using a combined thousands of years of culinary experience and some pretty awesome people that share their knowledge on Wikipedia. (Please donate to Wikipedia, they've been helping people out FOR YEARS, for free.)*