Whole and Ground Spices
Dehydrated Curry Leaves (Whole)
Whole dried karapincha leaves, loose in the pouch, for a tempering when fresh has run out.
- Whole leaves, not broken or milled
- Dried at low heat so they stay green and flat
- Goes into the tempering, where powder cannot
- Keeps a year in a sealed pouch
- Nothing added, nothing sprayed on
Available to pre-orderSKU: CC-CRL-WHL
Size: 25g
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
Whole curry leaves, dehydrated gently so they stay flat, green and intact rather than crumbling to dust in the bag. Unlike the powder, these go into hot oil at the start of a curry the way a fresh sprig does, and they behave enough like one to get you through the week.
There are three ways to keep karapincha in your kitchen, and they are not interchangeable. Fresh, vacuum-sealed, is the real thing. Powder is for stirring into a finished dish. This one, whole dehydrated leaf, sits in between.
Dehydrating at low heat keeps the leaf whole and flat. Drop a small handful into hot oil with mustard seed and it crackles, curls and gives up its scent, a little quieter than fresh but recognisably the same step.
Keep a pouch at the back of the cupboard for the weeks the fresh ones ran out. That is honestly what it is for, and it is a much better answer than leaving the leaf out of the recipe altogether.
How to Use
- Drop a small handful into hot oil with mustard seed
- Simmer whole in a coconut milk gravy and fish them out
- Infuse into a jar of oil for a week
- Crumble over string hoppers at the table
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Frequently Asked
Use a few more than you would fresh, so around fifteen dried leaves for a sprig of ten. They are lighter and quieter, and the extra makes up the difference without tipping into bitterness.
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