Curry leaves, a quintessential element of South Indian cuisine and Southeast Asian dishes like curries, dals, and soups, offer a distinct and unmistakable flavour. Though not overpowering, their subtle yet complex citrus taste adds richness and depth to meals. With glossy, pointy, almond-shaped pinnate leaves, their flavour is often likened to a combination of lemongrass, anise, and asafetida.
If you do not use all the fresh curry leaves, store them in the freezer until needed.
Bay leaves and lemon zest