Curry Leaves Powder

Description

Ingredients

Coriander. Red Chilly, Black Pepper, Cumin Seeds, Mustard seeds, Turmeric, Urad Dal, Curry leaves, Asafoetida, Bengal Gram Dhal, White Sesame seeds and Himalayan Salt.

No Artificial Coloring agent, Artificial Flavors and Preservatives

Preparation Methodology

Curry leave powder can be mixed with edible wood pressed oil / Ghee and can be consumed with Idly, Dosa and Steam rice.

Store in a dry andair tight container for increased shelve life

Best before 6 months from date of manufacturing

Curry leaves powder is a versatile spice that is commonly used in Indian cooking. It is made from dried and ground curry leaves, which are small, fragrant, and slightly bitter leaves that are often used to add flavor to dishes.

The use of curry leaves in cooking has a long history in India, where they are considered an essential ingredient in many regional cuisines. Curry leaves are rich in antioxidants, vitamins, and minerals, making them not only flavorful, but also nutritious. They are also believed to have a number of health benefits, including helping to improve digestion, boost the immune system, and lower cholesterol levels.

To use curry leaves powder, simply sprinkle it over dishes like lentils, rice, vegetables, or meat. It can also be used to add flavor to sauces, marinades, and spice blends. Because of its delicate flavor, it is important to use curry leaves powder sparingly, as too much can overpower the dish.

Curry leaves powder is widely available in Indian grocery stores, and can also be purchased online. It is a shelf-stable spice that can be stored in an airtight container for several months. For best results, it is recommended to store it in a cool, dry place, away from direct sunlight.

In conclusion, curry leaves powder is a versatile and flavorful spice that can add depth and complexity to a wide range of dishes. Its nutritional benefits and health benefits make it a great choice for those who are looking to add a healthy and delicious touch to their cooking.