This article provides an overview of curry leaves, what it tastes like, their availability, alternative names, and of course what other ingredients make curry leaf substitutes.
What are Curry Leaves?
Curry leaves are the leaves from the tropical curry tree, which is native to the Indian subcontinent. The leaves are commonly used in dishes throughout Indian cuisine and traditional medicine.
They are usually found alongside mustard seeds and onions, to make thoran, vada, rasam, and kadhi. Additionally, the leaves can be dry-roasted and added to various powdered spice blends.
What do Curry Leaves taste like?
Curry leaves taste rather similar to asafoetida, but with more herbal notes, which can be compared to that of kaffir lime or basil.
Are Curry Leaves readily available in Supermarkets?
Although not as popular in Western cuisine, curry leaves should be available to buy in most major supermarkets, where they are usually located in the herbs and spices section.
What are some alternative names for Curry Leaves?
There are no English alternative names for curry leaves, however, the plant is sometimes referred to as sweet neem. In Cambodia, the leaves are referred to as ‘sloek kontroap’.
What is a good substitute for Curry Leaves in recipes?
Luckily, there are a number of great substitutes for curry leaves. These include:
- Kaffir Lime Leaves
- Bay leaves (fresh or dried)
- Lemon Balm