Question 1

What are curry leaves?

Accepted Answer

Curry leaves are the small, glossy leaves of the curry tree, used fresh to scent savoury cooking. In Sri Lanka they're called karapincha. You drop them into hot oil at the start of a dish and they crackle, letting off a warm, fragrant aroma that works through curries, sambols and tempered vegetables. The name is misleading, by the way. They have nothing to do with curry powder. They're a leaf, not a blend of ground spices.

Question 2

What do curry leaves taste like?

Accepted Answer

Curry leaves taste warm and slightly citrusy, with a nutty edge and a savoury depth that blooms once fried. A raw leaf on its own is mild and a little bitter. But give it a few seconds in hot oil and it changes completely, letting off that rounded aromatic flavour that defines so much Sri Lankan food. They give you background fragrance, not heat or strong spice.

Question 3

What can I substitute for curry leaves?

Accepted Answer

There isn't a true substitute for curry leaves, so you're usually better off leaving them out than swapping in something else. A bay leaf can give you a little background savouriness, but its aroma is completely different and it won't give you the citrus-nutty character curry leaves are loved for. The closest real option is frozen curry leaves, which keep almost all of their fragrance when fried.

Question 4

Where can I buy curry leaves?

Accepted Answer

You can buy curry leaves at South Asian and other specialty grocers, and from online sellers that ship fresh or frozen herbs. You'll usually see them sold as a fresh bunch on the stem, and a large bunch is cheap, so buy plenty and freeze what you don't use straight away. Some shops also carry frozen leaves in the freezer aisle, and those are a far better choice than dried.

Question 5

Are curry leaves vegan?

Accepted Answer

Yes, curry leaves are vegan. They're just the leaves of a plant, with no animal-derived ingredients, so they fit naturally into vegan and vegetarian cooking. They're a staple aromatic in plant-based Sri Lankan dishes like dhal and tempered vegetables. Just check any pre-mixed product containing them to be sure it doesn't add non-vegan ingredients.

Question 6

Are curry leaves gluten-free?

Accepted Answer

Yes, curry leaves are naturally gluten-free. They're a plain leaf with no grains or wheat-based additives, so you can use them freely in gluten-free cooking. If you buy a seasoning blend or processed product that includes curry leaves, read the label, because gluten can come from other ingredients added to the mix.

Question 7

How do I store curry leaves and how long do they keep?

Accepted Answer

Store curry leaves in the freezer for the longest life. They keep for several months there and still smell wonderful when fried. Keep the leaves on their stems, seal them in a bag, and pull off what you need straight from frozen. Fresh leaves last roughly a week or so loosely wrapped in the refrigerator, while dried leaves are a weak last resort that lose most of their fragrance.

Question 8

How do I use curry leaves in cooking?

Accepted Answer

Toss curry leaves whole into hot oil right at the very start of cooking, a step often called tempering. They crackle for a few seconds and release their aroma into the oil, which then carries that flavour through the whole dish. Add them along with onions, mustard seeds, or chillies before building curries, dhal, sambols, and rice. The leaves are usually left in and eaten with the dish.

Question 9

Can I use frozen curry leaves instead of fresh?

Accepted Answer

Yes, frozen curry leaves work nearly as well as fresh and are the best way to keep them on hand. Add them straight from the freezer into hot oil. No need to thaw, and they will crackle and release their fragrance just like fresh leaves. Freezing beats drying because dried curry leaves are far weaker and lose much of the aroma that makes the herb worthwhile.

Question 10

Are curry leaves the same as curry powder?

Accepted Answer

No, curry leaves and curry powder are completely different things. Curry leaves are a fresh aromatic herb you fry whole in oil, while curry powder is a ground blend of roasted spices. The shared word is misleading. You can use one without the other, and in Sri Lankan cooking they often appear together but play separate roles: the leaf for fragrance, the powder for spice.

Question 11

Do you eat curry leaves or take them out?

Accepted Answer

Yes, you can eat curry leaves. In most Sri Lankan home cooking they are left in the dish and eaten along with everything else. Once fried they soften and become pleasant to eat, carrying a concentrated burst of their aroma. Some people set the larger leaves aside on the plate, but there is no need to fish them out the way you would a whole bay leaf.

Curry Leaves

Where to Buy curry leaves

Ingredient Tips for Your Country

Good Substitutes

Frequently Asked Questions

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