Such a strange name for this leaf. The leaves don’t taste like curry, and the tree doesn’t produce curry. It’s neither spicy, nor fragrant.
I rubbed the leaves and had a good whiff of it again and still can’t describe its aroma. It’s not fragrant like kaffir leaf is fragrant. It smells unremarkably like some earthy bark but when cooked it has a subtle but distinct taste. We use it in curries, and I love it with pan-fried beef and shrimp.
Curry leaves are sold in Asian supermarkets in fresh, dried and frozen form. Here in Virginia, I’ve noticed it’s sold only during summer. So when I find it fresh, I’ll buy and freeze it. I keep mine in a plastic tub, but you could vacuum pack it as well. It doesn’t need to be thawed out. I just throw the leaves into the pan straight from the freezer.
I’m still looking for a curry leaf plant that I can grow at home. I know friends who have pots of curry leaf plants. They diligently bring them indoor during winter.
