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.
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.
And, a fun fact: Anand and Vijaya are Padma Lakshmi's parents!
- Bloom in oil or ghee with cumin, coriander and turmeric and use as a base for stir-fries and stews, or as a flavored oil for finishing dishes
- Add to oil at the start of cooking a pot of any type of dried beans
- Paneer Green Tikka
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.
These leaves are ground immediately after drying to preserve their incredible flavor.
Curry leaf delish!
This spice adds so much flavor to my curries!