Fresh
Fresh, aromatic curry leaves (Kadi Patta) — an essential ingredient in South Indian cuisine. Hand-picked from our farms, these fragrant leaves add authentic flavor and numerous health benefits to your dishes.
Curry leaves (Murraya koenigii), known as Kadi Patta in Hindi, are an aromatic herb native to India. These glossy, dark green leaves are a cornerstone of South Indian cooking, imparting a distinctive, slightly nutty flavor that cannot be replicated by any other ingredient.
Our curry leaves are obtained from Karnataka, Maharashtra and Andhra Pradesh, grown without pesticides and hand-picked fresh to preserve their essential oils and aromatic compounds.
Traditional remedy for promoting hair growth and preventing premature graying. Rich in proteins and beta-carotene.
May help regulate blood sugar levels and improve insulin sensitivity, beneficial for diabetes management.
Stimulates digestive enzymes, helping with digestion and relieving stomach ailments like indigestion and nausea.
High in Vitamin A, which is essential for maintaining good eyesight and preventing eye-related conditions.
💡 Tip: For maximum benefits, eat the curry leaves rather than just using them for tempering and removing later.
Add to hot oil along with mustard seeds, cumin, and dried chilies for the classic South Indian tempering.
Essential in sambar, rasam, and various curries. Add early in cooking for deeper flavor infusion.
Add to lemon rice, coconut rice, or pulao for authentic South Indian flavor.
Blend fresh curry leaves into coconut chutney or make a dedicated curry leaf chutney.
Fresh leaves: Store in refrigerator wrapped in paper towel inside a ziplock bag. Use within 1-2 weeks.
Freezing: Spread leaves on a tray, freeze, then transfer to freezer bag. Lasts up to 3 months.
Dried leaves: Air dry and store in airtight container. Note: dried leaves have less flavor than fresh.
