CURRY LEAVES
SCIENTIFIC NAME: Murraya koenigii
FAMILY: Rutaceae
A small tree native to South-East Asia, where the leaves are considered an important additive to curries and mulligatawny soup. The pinnate leaves are up to twelve inches (30cm) long, the small shiny leaflets one to two inches long. Small, cream flowers come in bunches, followed by small seeds, which are easily propagated. The trees may also be established from root suckers, which become plentiful around a tree.
Eight to ten fresh, aromatic leaves are added to a curry for flavour, but need not be eaten.
Curry leaves may be dried and stored for future use - they are sometimes found whole in tins of madras curry. powder. Dried leaves may be pulverised in a food processor, and used in marinades and omelettes.
DATE: November 1994
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