Curry Leaves

These green leaves have the flavour of Southern India locked inside them, ready to burst out when used either fresh or dried, and add a nutty aroma and savoury flavour to a curry. The fresh leaves have the best taste, but can be hard to find. Thankfully, they will last in the freezer for a few months; simply add frozen to hot oil like other whole spices. The dried leaves have a milder flavour, so you need to use more of them. They will last up to six months in a dry airtight container. To get the most out of curry leaves, rub them between your hands to break them up as you add them to your curry.