Curry Leaves – Kaloupile
ស្លឹកកន្រ្តោប
Native to the foothills of the Himalayas, kalupile is a shrub that is widespread in rural Khmer communities. The curry leaves are harvested by hand and immediately dried at low temperatures to preserve all their flavours.
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About us
Curry Leaves are an essential part of
aromatic cooking
The Curry Leaves are picked, then dried immediately at low temperature to retain their musky and floral aroma.
Use with ginger and coconut milk for cooking vegetables like eggplant, in yogurt, garlic and spice marinades for lamb, with mussels or in pita dough. It is also used in curry paste and soups.
Once the package is opened, we recommend that you keep the Curry leaves in an airtight container, in a dry area, away from light and moisture, so that it retains all its flavor and aroma.
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Formats disponibles
10g kraft , 30g Kraft -
Variety
Curry Leaves (Murraya koenigii) -
Origin
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Ingredients
100% Curry leaves -
Spice-Food Pairing
Yogurt marinade, lamb meat, ‘marinières’ mussels, pita dough, curries, soups -
DDM
24 months -
Conservation
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Allergen
Musky and floral notes, powerful and warming
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