curry leaf
Also known as: kadi patta, sweet neem, karivepaku, karuveppilai, kadipatta, curry leaves
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Also known as: kadi patta, sweet neem, karivepaku, karuveppilai, kadipatta, curry leaves
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh curry leaves last about 10-14 days in the refrigerator if kept dry in an airtight container.
Yes, curry leaves freeze very well. Place them in a freezer-safe bag; they can be used directly from the freezer in hot oil.
There is no perfect substitute, but a mix of lime zest and fresh basil or a bay leaf can provide a vaguely similar aromatic profile.
Look for leaves that are dark green, firm, and free from black spots or yellowing.
No, curry powder is a blend of ground spices (turmeric, cumin, etc.) and usually does not contain curry leaves.
Yes, they are edible raw, though they are most commonly consumed after being tempered in oil or cooked in gravies.
Wash them thoroughly, pat them completely dry (to avoid oil splattering), and strip the leaves from the woody stem.
Dried leaves lose a significant amount of their aroma and flavor; use double the amount if substituting for fresh.
They are exceptionally high in Calcium, Vitamin A (as beta-carotene), and fiber.
curry leaf is a versatile ingredient found in cuisines around the world. With 108 calories per 100g and 6.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the herb category with complete nutrition information.
View all herb →They resemble neem leaves in appearance but lack the intense bitterness, hence the name 'Meetha Neem' in Hindi.
