Fresh curry leaves are a signature seasoning in South Indian cooking. Related to the neem plant, the small trees thrive in tropical climates, and produce dark green leaves that look like small bay leaves with 10 to 20 on an 8-inch-long sprig. The leaves have a distinct bitter-sour flavor, and can be frozen to retain their original flavor.

Leave a Reply

Your email address will not be published. Required fields are marked *