MEHEK Curry Leaves 30G
MEHEK Curry Leaves 30G
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🛒 Product description
MEHEK curry leaves (30g) – a must for lovers of Asian cuisine! These dried leaves come from the Murraya koenigii Plant and impress with their distinctive, slightly spicy and mild curry aroma. They are ideal for flavoring curries, soups, sauces and vegetable stir-fries - particularly popular in Indian and Southeast Asian cuisine.
🍽️ Serving suggestion
Fry a few leaves in hot oil and use them as an aromatic base for curry dishes or vegetable stir-fries. Also perfect as a topping over grilled meat or in zucchini soup.
⏲️ Preparation time
A few seconds in the hot oil are enough to develop the full aroma.
🍜 Types of use
Spice: For curries, soups, sauces, lentil dishes and vegetable stir-fries.
Finish: Sprinkle over grilled meat or vegetarian dishes for a special flavor.
🥗 Ingredients & Allergens
100% curry leaves (Murraya koenigii)
⚠ Allergens: None included.
📊 Nutritional information (per 100g)
Energy: 577 kJ / 137 kcal
Fat: 3.1 g (of which saturated fatty acids: 0 g)
Carbohydrates: 21.7 g (of which sugar: 0 g)
Protein: 0.5g
Salt: 0g
👨🍳 Preparation & consumption recommendations
At the start of cooking, fry some curry leaves in hot oil to release their full flavor. Then add to curries, soups or sauces. Use sparingly as the aroma is very intense.
📦 Storage recommendation
Store in a cool, dry place and protected from light.
ℹ️ More information
🏭 Manufacturer & Importer
Brand: EDM
Origin: Sri Lanka
⏳ Best before date
See product packaging.
📖 More about the product
What are curry leaves?
Curry leaves are aromatic leaves of the curry tree (Murraya koenigii), which are essential in South Asian cuisine. Unlike curry powder, they give dishes a fresh, lemony and slightly bitter note. They develop their intense aroma, especially when fried, and ensure the authentic taste of many Indian and Sri Lankan dishes.
Why MEHEK curry leaves?
The MEHEK curry leaves come from Sri Lanka and are gently dried to best preserve their natural aromas. They are a purely natural product without additives, vegan, gluten-free and lactose-free - ideal for healthy and conscious cuisine. Their versatility makes them a popular spice in modern fusion cuisines.
Use in the kitchen
The dried curry leaves are perfect for seasoning curries, dals, chutneys, soups or fried vegetables. They also develop their delicate flavor in marinades or as an aromatic finish over grilled meat. An absolute insider tip for anyone who likes to cook exotically!
👩🍳 Recipe ideas
🥄 Vegetable curry with curry leaves
Preparation:
- Heat 1 tablespoon of oil in a pot and briefly fry 6-8 curry leaves.
- Add 1 diced onion, garlic and ginger and sauté.
- Add vegetables of your choice (e.g. zucchini, carrots, potatoes) and deglaze with coconut milk.
- Season with turmeric, cumin, salt and pepper and simmer for 15-20 minutes.
- Serve with fresh coriander.
🍵 Zucchini soup with curry leaf aroma
Preparation:
- Heat 1 tablespoon of oil in a pot and fry 5 curry leaves in it.
- Add 1 onion and 2 diced zucchini, fry briefly.
- Pour in 500 ml vegetable stock and cook for 10 minutes.
- Season with salt, pepper and a little lime juice.
- Puree and serve with a dollop of yoghurt.
