Curry leaves (fresh, loosely packed)

Curry leaves are small, glossy, aromatic leaves from a tree native to South Asia, used fresh or dried to flavour curries, dals, and tempered oil dishes. They release a distinctive nutty, citrusy aroma when fried briefly in hot oil at the start of cooking. Despite the name, they are unrelated to curry powder and are used as a whole leaf rather than ground.

Measured fresh, before any drying, cooking, or other processing changes its water content and density.

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