Angkor Food Dried Curry Leaves

Not to be confused with the jarred curry powders we’re familiar with, curry leaves are a popular aromatic in Southeast Asia that grow from the country’s native curry tree. Think of them as an edible relative of the bay leaf—able to conveniently infuse dishes with bright and aromatic flavor. Angkor Food’s dried curry leaves, grown in the San Joaquin Valley by Cambodian refugee farmers, maintain the vibrant green hue found in fresh leaves and have a light texture that makes them easy to break down with a mortar and pestle or simply crumble between your fingertips to release their powerful fragrance. Herbal, savory, citrusy, nutty and slightly garlicky notes come together in harmony, yielding a mouthwatering aroma indicative of the leaves’ distinct flavor. Usually, these leaves are only carried in specialty spice shops since they are so rarely known in Western cooking, and even then, some brands’ versions can be dull and weakly fragrant, but we found that Angkor Food’s curry leaves are consistently quality and feel freshly-picked.

[/description-break] Ingredients [/title]Ingredients: 100% dried curry leaves [/accordion] Specifications [/title]Net Weight: 0.5 ounces
Place of Origin: California[/accordions-break]That tantalizing flavor quality you only can identify at your favorite Southeast Asian restaurant?[/banner_heading]It’s probably curry leaves. Also used for medicinal purposes, these pantry power players pack a punch of flavor into any dish and are as easy to incorporate as a bay leaf—instantly adding that restaurant touch you’ve been missing in your own cooking.[/banner-text-break]In traditional Cambodian cuisine, these leaves are dry roasted over an open fire and incorporated into soups and stir-fries. Use these flavor-packed leaves to infuse flavor into stews or braises—incorporated whole or crushed with other fresh spices such as mustard seed, coriander cinnamon, nutmeg and dill. Or, add into a tadka (a tempered, spice-infused oil) to drizzle atop grilled chicken, beans, mashed sweet potatoes, roasted veggies or blended into a warm dressing for hearty green salads such as kale.[/how-to-use-break]Generally, curry leaves should be bloomed in fat like oil or butter sometime during cooking in order to fully release their fragrant aroma.