Curry leaves

Now don’t go shaking your finger at me and say “See, this is where curry powder comes from.” The leaves of this small tree, a member of the citrus family, are widely used in sauces along much of India’s coastal areas. We use them just as we do bay leaves, simmering a few of the leaves in the sauce to delicately perfume it (see Fragrant Ginger Shrimp with Shallots and Curry Leaves). We don’t eat the leaves, but they are perfectly edible, so go ahead and try some. Blends like Roasted Curry Leaf Spice Blend feature them prominently; they still are very subtle even in such large amounts. When sizzled in hot oil, curry leaves have a more intense taste, especially in the Kerala-Style Avocado Relish with Tamarind and Chiles. Many Indian stores, and also Southeast Asian stores that cater to Malaysian-Americans, stock these fresh in their produce section. If you can only find dried curry leaves, don’t bother—they have an insipid aroma. Just do without.