Curry Leaf

Curry leaves are most commonly used to flavor dishes like curries, dals, soups, and chutneys. They are also used in tempering, a cooking technique in which the leaves are fried in oil or ghee along with other spices to release their aroma and flavor before being added to the main dish.

In a serving of about 1 tablespoon (0.2 oz or 6 grams) of fresh curry leaves, there are roughly 2 calories.

Curry leaves provide approximately 0.1 grams of protein per tablespoon.

Their fat content is minimal, with less than 0.1 grams per tablespoon.

Curry leaves contain about 0.4 grams of carbohydrates per tablespoon.

They are a good source of essential vitamins, particularly vitamin A and vitamin C.

The leaves are also rich in iron, calcium, and other minerals beneficial to health.

Curry leaves are touted for their antioxidant properties and are believed to aid in digestion, promote heart health, and potentially support healthy blood sugar levels. They are also thought to have anti-inflammatory and antibacterial properties.

While curry leaves are generally safe to consume, some individuals may experience an allergic reaction. It is also advisable to use them in moderation as part of a balanced diet.

Curry leaves are a staple in South Indian cooking, featuring in recipes such as sambar, rasam, and various vegetable stir-fries.

These leaves are often used in a technique known as 'tempering' where they are fried in oil or ghee along with mustard seeds, cumin, and other spices before being added to the dish.

They pair well with coconut, tamarind, lentils, rice, and meats like chicken and fish.

Curry leaves are a versatile and aromatic ingredient that enhances the flavor and nutritional profile of various dishes. Whether used in traditional South Indian cuisine or experimented with in global recipes, these leaves add a touch of authentic Indian flavor to any meal.