Description

slightly bitter and peppery

Latin: Artemisia dracunculus

Krydderisættet indeholder:

tørrede chilier

Karryblade (Curry leaves), knuste Umami slightly bitter and pepperyOrganic Although they are not the primary ingredient in curries, curry leaves are named because they give off the distinct odour of curry when bruised. The leaves are small and green, and grow wild in many Indian gardens. They are often used in cooking vegetable dishes and are typically fried with seeds in hot oil before cooking a curry.

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