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Curry Leaf, Curry Love
I've taken such a long hiatus from Weekend Herb Blogging that I've forgotten the rules! Yes, rules. No problem! I just need to go back to Cook Almost Anything, follow the rules, then send this post to the host of this week - Marija from Palachinka.The herb or plant that deserves a little limelight in this week's WHB is Curry Leaf.Distinctively aromatic due to the presence of volatile essential oils, curry leaves - fresh or dried, are usually added into hot oil (tempering) to exude its additive scent and enticing flavor to permeate all dishes; and to precipitate its nutrition to that little quantity of oil. Curry leaves provide a subtle spicy flavor to curries and many legume dishes. In addition to the presence of essential oils, curry leaves contain chlorophyll, beta carotene and folic acid, riboflavin, calcium and zinc.Fresh leaves stay fresh at least for two to three weeks, when stored in refrigerator, sealed in a plastic bag. When left opened, they dry out easily. Dried leaves can be used in cooking, but
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