Curry leaf powder is an ancient Indian spice made from the dried leaves of the curry plant.

The curry plant is native to the Indian subcontinent and has been used for centuries as an aromatic and flavorful addition to various dishes.

Curry leaves are most commonly used to flavor vegetable and lentil curries, chutneys, soups, and other savory dishes.

The leaves can be dried and ground into a fine powder, which can be stored for long periods and used to add flavor and aroma to dishes.

Curry leaf powder has a unique, earthy, sweet, and slightly bitter taste. It is often combined with other traditional Indian spices such as cumin, turmeric, and chili powder. 

Constituents of Curry Leaf include:

• Mahanimbine, girinimbine, koenimbine, isomahanine, magazine, Undecalactone, 2-methoxy-3-methyl-carbazole, Linalool (32.83%), Elemol (7.44%), Geranyl acetate (6.18%), Myrcene (6.12%), Allo-Ocimene (5.02), α-Terpinene (4.9%), and (E)-β-Ocimene (3.68%) and Neryl acetate (3.45%). From the identified compounds, they were classified into four groups that are oxygenated monoterpenes (72.15%), monoterpene hydrocarbons (11.81%), oxygenated sesquiterpenes (10.48%), and sesquiterpenes hydrocarbons (03.12%)

Suggested Use: Use ¼ to ½ teaspoon to season meats and vegetables.
Mixing Suggestions: Combine without turmeric, black pepper, cinnamon, and clove powders to make a tasty seasoning blend for meat or vegetables.
Botanical Name: Murraya koenigii.
Other Names: Bergera koenigii, curry plant, curry tree.
Parts Used: Raw Leaves.
Ingredients: Organic Curry Leaf.

Certifications: Certified USDA Organic.
Origin: Grown and harvested in India and packaged with care in Florida, USA.