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- What is Kadipatta?
- Curry leaves grow on a small tree (scientific name - Murraya koenigii) which is native to India. It grows mainly in South India and along the west coast.
- The use of curry leaves dates back to ancient times and find a mention in old Tamil & Kannada texts about cuisine. The leaves have many health benefits too, and were used in Ayurvedic medicine.
- Look and Taste
- Curry leaves impart a unique flavour to Indian cuisine, one that is hard to describe. The closest explanation would probably be a nutty, aromatic mixture with a hint of a tangy flavour.
- Curry leaves grow on small trees and look like this:
- Ways To Use It In Cooking
- Torn or whole curry leaves are use as tempering agents in dals, rasams, sambhar, chutneys, dhoklas etc. Dry roasted or fried curry leaves are also used in snack mixtures and namkeens.
- Tiny green miracles
- Curry leaves are a rich source of iron and folic acid. They are believed to be beneficial to people with type 2 diabetes. Studies show that curry leaves can even reduce the side effects of chemotherapy!