Recipes Breads      seafood   vegetarian      Meat & Poultry
            New Features Delicacies Of KASHMIR       Facts About LowFatfoods Week's spice Curry leaf  
Recipes appetizers Beverages   Sandwiches   RiceDishes IndianBreads   Raitas   Meats&poultry   Seafood  Brunches Vegetarian   Spicepowders   Sambar&Rasam   Chutneys     IndoChinese   Desserts       Chat corner

  Spices Of life

The history and culture of Indian spices is probably as old as human civilization itself. The Vedas, the Bible and the Quran are all replete with references - direct or indirect - to Indian spices. The earliest literary record in India on spices is the Rig Veda (around 6000 BC), and the other three Vedas - Yajur, Sama and Atharva.

Every week a brief history of a spice will be featured here. Have a read and discover facts  about what gives such taste to curries.

This Week's Spice:

Curry Leaves


Origin: Southern India and Sri Lanka . Tamil  kari "soup or sauce" was misapplied to the spice by the British.
About Them: The leaves are the used part. Since they lose their delicate fragrance when dried, you should try to obtain them fresh; don't waste your time with the dried stuff!They smell Fresh and pleasant, remotely reminiscent of tangerines.

Curry leaves are extensively used in Southern India and Sri Lanka (and are absolutely necessary for the authentic flavour), but are also of some importance in Northern India. Together with South Indian immigrants, curry leaves reached Malaysia, South Africa and Réunion island. Outside the Indian sphere of influence, they are rarely found

How they should be used:

If you want to try curry leaves, you should fry them in hot butter fat for short and add to the dish immediately before servingSince South Indian cuisine is dominantly vegetarian, curry leaves seldom appear in non-vegetarian food; the main applications are thin lentil or vegetable curries (sambaar) and stuffings for the crispy samosa.+

In Sri Lanka, the delicious chicken and beef curries are flavoured with curry leaves; the leaves are furthermore used for kottu roti, vegetables and sliced bread which are quickly fried together.

Curry leaves may be kept in the refrigerator for some time, but are better deep frozen; do not remove them from the branches before usage!


Cardamom    Turmeric        Saffron

*** Read The Review Given By Times Of India

Link To us    Advertise   kitchen Appliances    Terms And Conditions     Add to your Favorites 


Press ctrl + d for adding this page to your favorites

Please use the navigation buttons at the top and side of the page for browsing this site.

This site is optimized for internet explorer
                                              Send mail to with questions or comments about this web site.
                                              Copyright © 2001 IndianDelicacies
                                              Last modified: October 17, 2003