| Form | Whole Leaf |
| Processing Type | Sun Dried |
| Grade | Premium |
| Usage | Food Processing, Export, HORECA, Spice Mix |
| Packaging Size | 25 kg |
| Variety Available | Dried Curry Leaves |
| Quality Available | A Grade |
| Certification | Kosher, Halal, FSSAI, HACCP, ISO |
| Packaging Type | PP Bag |
| Country of Origin | Made in India |
Native of Natural offers Premium Dried Curry Leaves (Murraya koenigii), a highly aromatic and essential ingredient in South Indian and Sri Lankan cuisine. Unlike curry powder (which is a blend of spices), curry leaves are the fresh leaves of a tropical tree, famous for their unique, pungent, slightly nutty, and citrusy flavor profile.
The leaves are carefully dried to preserve their distinctive aroma and flavor, making them suitable for seasoning various dishes, especially when fresh leaves are unavailable. The drying process concentrates their flavor, though the aroma is best released by tempering (frying) them in oil before use.
Botanical & Technical Details
| Specification | Detail |
| Botanical Name | Murraya koenigii (L.) Sprengel |
| Common Name | Dried Curry Leaves / Kari Patta / Sweet Neem Leaves |
| Certification | Pure & Natural Grade (Organic available upon request) |
| Plant Part Used | Dried Leaflets |
| Processing Method | Cleaning, Drying (Sun-dried or Dehydrated), Whole Leaflets |
| Processing Type | 100% Pure & Natural Leaf |
| Appearance | Brittle, elliptical, dark green to olive green dried leaflets. |
| Aroma/Taste | Characteristic, strong, pungent, slightly citrusy and nutty aroma (best released when heated). |
| Grade | Food Grade / Spice Grade / Herbal Grade |
| Key Components | Essential Oils (Caryophyllene, Pinene, Sabinene), Carbazole Alkaloids. |
| Moisture Content | Max 10% (typically lower for optimal shelf stability) |
| Forms Available | Whole Dried Leaves, Flakes/Cut. |
| Packaging | Bulk sealed sacks or drums. |
Key Functional Benefits
- Distinct Flavor Profile: Essential for imparting the authentic taste and aroma needed in many South Asian dishes.
- Digestive Aid: Traditionally used in Ayurveda to aid digestion, support gut health, and stimulate appetite.
- Antioxidant Source: Contains various antioxidant compounds, including Carbazole alkaloids.
- Natural Preservative: Traditionally used in oil preparations due to their antimicrobial properties.
Applications in Various Industries
- Culinary & Spice: Used whole in tempering (tadka), stews, soups, chutneys, and lentil dishes (daals).
- Seasoning Blends: Can be crushed and used in dry rubs and spice blends for flavoring snacks or roasted vegetables.
- Herbal/Nutraceutical: Used in Ayurvedic preparations for their blood sugar support and hair health properties (often infused into hair oil)
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