Curry leaves contain dark green, shiny, aromatic leaves and release a tasty aroma when fried in hot oil. They can be utilized fresh or dried. These are utilized not just for the taste that they add, but also their several health benefits. These are wealthy in carbohydrates, antioxidants and minerals such as copper, calcium, phosphorous, magnesium and iron. Vitamins A, E, B and C are also some of the important nutrients present.
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Curry Leaves
They proves a good remedy for easing indigestion, diarrhea and nausea, and possess "anti-carcinogenic" and "anti-diabetic" properties. They help improve eyesight, hair growth, and prevent cataract.
Curry leaves are mainly used as seasoning in curries and sabjis. Torn or whole leaves are used to temper dals, rasams, sambhar, chutneys, dhoklas, upma, and several other preparations.