
Botanical Name: Bergera Koenigii / Murraya koenigii
Country of Origin: India
Common Name: Curry Leaves Cut & Sifted
English Name: Curry Leaves C/S
French Name: Feuilles de Cari Coupées et Tamisées
Hindi Name: Kadipatta
Also Known As: Murraya koenigii Leaves, Curry Tree Leaves, Dried Curry Leaves
Part Used: Dried leaves of Murraya koenigii
Description: Curry Leaves C/S are prepared from the leaves of Murraya koenigii, a small tropical tree native to South Asia and cultivated widely in warm regions. The plant produces pinnate leaves composed of multiple small, glossy leaflets with a deep green colour when fresh. Leaves are harvested at maturity to ensure full size, natural aroma, and botanical consistency.
After harvesting, the leaves are cleaned to remove stems, dust, and field debris. They are then dried using controlled air-drying or low-temperature methods to reduce moisture while preserving the leaf structure and natural green-to-olive colour. Once dried, the leaves are cut and sifted into uniform pieces for ease of handling and blending.
The finished curry leaves C/S consist of lightweight, flat leaf fragments with a soft, leafy texture and a consistent appearance. The uniform particle size supports accurate measuring, stable storage, and convenient incorporation into culinary and creative formulations.
Uses: Curry Leaves C/S are widely used in culinary applications such as seasoning soups, stews, curries, sauces, rice dishes, lentil preparations, and spice blends. They are also suitable for beverage infusions, savoury baked goods, flavoured oils, and culinary craft projects where dried curry leaves are required for flavour and visual consistency.
Storage: Store in a cool, dry, dark place in a well-sealed container.
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