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Prasad's Curry Leaf

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Our irresistible ground Curry Leaves (or kari leaves) come from a small, impeccably run farm outside Los Angeles, California. Savory, herbal and nutty, curry leaves are essential in South Indian cooking but very versatile (Hint: add them to oil before you start cooking a pot of any type of dried beans!). These leaves are extraordinarily flavorful, tastier than any we've ever tried, and ground to a super-convenient powder that's easy to infuse with flavor. A shake or two into hot oil or ghee at the start of cooking is the perfect amount to permeate your dish.


Los Angeles, California, United States


Kari leaves, kari pata, kariveppilai


Shade-dried and ground


Curry leaf, dried & ground (Murraya koenigii)

Tasting notes:

Pecan • Lime Leaf • Matcha

Our partner farmer Anand Prasad's curry leaves are known in the culinary and restaurant community as some of the very best in this country. In fact, the great Chef Floyd Cardoz used to bring them in for his signature dish at Tabla, where he used them to make mouth-watering Green Chicken Tikka. That famous dish inspired our Green Tikka Masala (these curry leaves are the primary ingredient), which is part of our Floyd Cardoz Masala collection made with inspiration from Floyd and in collaboration with his wife Barkha.

Anand Prasad and his wife Vijaya run their curry leaf farm in a quiet neighborhood in La Puente, California, outside Los Angeles, where they have been growing curry leaves for more than 20 years. Anand, a 3rd-generation curry leaf farmer, grows thousands of curry leaf trees here, on a plot that would ordinarily fit a single-family house.

And, a fun fact: Anand and Vijaya are Padma Lakshmi's parents!