|PP Bag/Box||Upto 25 KG Net Wt.|
|Jute Bag/Box||50 KG Net Wt.|
|Delivery Time||4 to 6 days|
|Supply Ability||In tons per day|
Curry leaves are little in size and long, thin, and oval fit as a fiddle narrowing to a point, averaging 2-4 centimeters long and 1-2 centimeters in width. The sparkling, dull green leaves develop pinnately along a stem, and each branch can hold up to twenty, firmly grouped leaves. Curry leaves are very sweet-smelling and have a solid flavor that has been contrasted with citrus, asafoetida, anise, and lemongrass. At the point when cooked, Curry leaves have a mellow and marginally impactful nibble with a nutty smell.
Curry leaves are most appropriate for cooked applications, for example, bubbling, steaming, or sautéing. They are generally consolidated in southern and western Indian cooking and are utilized like narrows leaves, in spite of the fact that the leaves are eatable after they are cooked and don’t should be expelled before eating. Curry leaves add a brilliant flavor to stews, curries, soups, rice dishes, and dals. The leaves are generally taken from the stem, singed in hot oil with different flavors, and either utilized as a base for making a dish or poured over an effectively made dish for enhance. Curry leaves pair well with lentils, yogurt, coconut milk, aromatics, for example, onions, garlic, and ginger, mustard seeds, chile peppers, shellfish sauce, pea shoots, eggplant, pork, and fish. They will keep as long as about fourteen days when put away new in a fixed holder in the cooler and as long as about a month and a half in the cooler.