| Curry Leaves – Kari Patta |
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Curry leaves lend a lingering aroma to the dish, and are discarded before serving. They come from the curry plant, a shrub native to India and Sri Lanka. They are slender, dark green and similar to a small, narrow bay leaf.
The leaves smell fresh and pleasant, remotely reminiscent of tangerines, and add an aromatic curry flavour to any dish. They are the trademark of southern Indian cooking, used to flavour meat, fish, vegetables, lentils, rice and bread. They are also used in preparing Madras curry powders. If you cannot get hold of fresh curry leaves, try the dried variety. You can buy either from Asian shops. |
Spices A to Z
| Elaichi – Cardamom |
| The dried seed pod of a herbaceous perennial of the ginger family native to south India and Sri Lanka, it is known as the ‘queen of spices’. The pods are used either whole or split to release the seeds. Green cardamom has an intense, pungent, sweet scent and flavour and is widely used. The black variety tastes rather medicinal and is used mainly in northern Indian cooking to flavour meat, pulao and rice dishes. It’s also an important ingredient in many hot spice mixes or garam masalas |
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