Dry Curry Leaves, Curry Powder

the leaves are highly valued as seasoning in southern and west-coast indian cooking, and sri lankan cooking, especially in curries, they are also used to make thoran, vada, rasam and kadhi. in their fresh form, they have a short shelf life. the leaves look a bit like bay leaves along a long central stem and are used in a similar fashion. the pungent leaves are typically toasted in oil prior to the rest of the ingredients being added to the cooking pan. the leaves can be found and used dried as well. we supply best dried sweet neem leaves and powder