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The leaves of this curry tree are harvested all year round and are an important spice and vegetable ingredient in the cuisine of the Indian subcontinent.
Due to their characteristic taste, curry leaves are often added to legumes and cut into soups.
Flavored murea leaves are used in stews and other dishes that require cooking, soups. Gives a very distinctive and delicate taste and aroma. In the preparation of the dish, the leaves of the fragrant murea are placed in the fat and roasted until they become crispy and crunchy. Hot fats revive their aroma. In any case , curry leaves soften when cooked, unlike, for example, bay leaves, and can be eaten perfectly, but for aesthetic reasons, they can be grabbed. Curry leaves can be added to a dish much more than bay leaves.
Fragrant murea leaves improve digestion and blood circulation in the pelvic organs, liver function, bile secretion. Slightly disinfects. Promotes sweating, which protects the body from overheating during heat. Curry leaves are famous for their antioxidant and anti-inflammatory properties due to their unique and unique alkaloid - carbazole.
Ingredients: coarsely chopped myrtle leaves *
* From organic farms.
Allergens : Contains bold (if any).
Country of origin: India, Sri Lanka
Storage conditions: Store in a dry, cool place
Net content: 5 g, 45 g, 100 g
Best before: look at the packaging
Manufacturer: Cosmoveda, Germany
Country of manufacture:
Vokietija
Weight / Quantity:
5 g
45 g
100 g
45 g
100 g
The leaves of this curry tree are harvested all year round and are an important spice and vegetable ingredient in the cuisine of the Indian subcontinent.
Due to their characteristic taste, curry leaves are often added to legumes and cut into soups.
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