Curry Leaves
(Murraya koenigii)
With OJRORGANIC discover the beautiful aroma and health-boosting effects of organic curry leaves. The tiny leaves are vibrant, which helps in enhancing the flavor of dishes, along with providing a plethora of health benefits. Used since ancient ages, in the n subcontinent, also known as the common name of kadipatta. Fresh curry leaves serves as a resourceful and necessary ingredient in any kitchen. Our Curry leaves certified under – NPOP, NOP, COR, and EU.
Scientifically known as Murraya Koenigii, the curry leaves are well known for their distinct flavor and fragrance. The curry plant is commonly used and grown in major n households. With a slightly citrusy aroma and a bitter taste, it is generally used to as depth to the dishes. This is generally used in European and Asian cuisines, giving a taste to curries, rice dishes, and soups.
Moving beyond culinary uses, dried curry leaves and fresh curry leaves are essential for major antioxidants, vitamins, and minerals. Vitamins and minerals like calcium, phosphorus, and iron contribute majorly to the well-being of an individual. Curry leaves at OJRORGANIC are cultivated using all organic methods and processed with all clean and safe parameters.