Curry Leaves Dealers in Fort, Mumbai (5 products available)

Its sensoric quality is fresh and pleasant, remotely reminiscent of tangerines. The origin of this plant is in Southern India and Sri Lanka.

We are offering curry leaves. The curry tree, also known as karivepallai or kadipatta is a tropical to sub-tropical tree in the family rutaceae. Curry tree is native to india and produces the leaves known as curry leaves or sweet neem leaves. Curry leaves are cultivated in different parts of extreme north and south india. The curry trees are also now maintained in homestead gardens, as in kerala or in leaf farms as in andhra pradesh, tamil nadu, karnataka and orissa. The western world is fast importing actively to indian curry leaf for relishing tangy foodstuffs that are not too hot. The small and narrow leaves of curry plant somewhat look like the leaves of the neem tree; therefore they are also referred to as karuveppilai (translated to black neem leaf) in tamil and malayalam, karu or kari meaning black, ilai meaning leaves and veppilai meaning neem leaf. In the kannada language, curry plant is known as kari bevu and karivepaku in telugu, again translating to the same meaning black neem leaf. Other names of curry tree include kari patta (hindi), which probably is a corrupt translation of karuveppilai, noroxingha (assamese), bhursunga patra (oriya), kadhi patta (marathi), mithho limdo (gujarati) and karapincha (sinhalese). Curry tree is a small tree, growing 4-6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate in shape, with 11-21 leaflets; each leaflet is 2-4 cm long and 1-2 cm broad. They are highly aromatic. The flowers are small white, and fragrant. The small black, shiny berries are edible, but their seeds are poisonous.

The curry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India.Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally go by the name "curry leaves", though they are also translated as "sweet neem leaves" in most Indian languages (as opposed to ordinary neem leaves which are bitter).Uses The Curry leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don't keep well in the refrigerator. 

Curry Leaf, palma rosa oil, Patchouli, pepper mint, petitgrain

French Beans, Chikoo