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Natco Curry Leaves
Description
Curry leaves are the small leaves of a deciduous tree Murraya koenigi, which grows wild in South and Southeast Asia. Curry leaves, as their name suggests, have a distinctive spicy aroma and taste and are an important flavouring in Asian cooking, especially in Southern India.
Traditionally, handfuls of fresh or dried curry leaves are used to infuse a dish, in the same way that bay leaves are, but then discarded rather than eaten. Use curry leaves to flavour dishes such as dals (cooking them with the lentils), slow-cooked meat curries, vegetable dishes and pickles. Use curry leaves to flavour sambar, the classic South Indian watery dal and vegetable dish.
Quick Comparison
| Settings | Natco Curry Leaves remove | Chana Masala remove | Parle Hide & Seek Fab Strawberry Flavor Cookies remove | Spiced Tea remove | Al Chipino Salsa Picante Tortilla Chips remove | Kesar Mango Pulp remove |
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| Price | 2.19€ | 1.88€ | 2.50€ | 3.13€ | 3.60€ | 3.44€ |
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| Content | Curry leaves are the small leaves of a deciduous tree Murraya koenigi, which grows wild in South and Southeast Asia. Curry leaves, as their name suggests, have a distinctive spicy aroma and taste and are an important flavouring in Asian cooking, especially in Southern India. Traditionally, handfuls of fresh or dried curry leaves are used to infuse a dish, in the same way that bay leaves are, but then discarded rather than eaten. Use curry leaves to flavour dishes such as dals (cooking them with the lentils), slow-cooked meat curries, vegetable dishes and pickles. Use curry leaves to flavour sambar, the classic South Indian watery dal and vegetable dish. | Chana masala is a classic Indian spice mix. Of all the world’s great cuisines, Indian cuisine is characterised by the use of spices, with different spicing used to create an extraordinary and diverse range of flavours. The word ‘masala’, in fact, means ‘spice mixture’, with different regions of India known for their specific masala or spice mixtures which characterise certain dishes. Chana masala is a convenient, ready-to-use mixture of spices, including aromatic star anise and cardamom, tangy mango powder and numerous others, designed specifically for use with chick peas or yellow pea dal, to which it adds a tasty, spicy kick. Ingredients: Pomegranate, cardamon, cinnamon, star anise, roasted cloves, coriander, dry green chillies, cumin, mango powder, black pepper, fenugreek, ginger, fennel, salt. | Cookies that are more than good, they're Fab! These Parle cookies come with a delectable strawberry flavor that makes your snack time more special than ever!
| Spiced tea, or masala chai, is a traditional, much beloved Indian beverage. Spiced tea is traditionally made by simmering whole spices together with tea leaves and milk to produce a rich spicy drink. This convenient spice tea blend, in easy to use teabag form, flavoured with ginger, pepper, cardamom, cinnamon and cloves, is a quick and simple way to produce a fragrant cup of spiced tea. Enjoy a warming cup of spiced tea at breakfast, serve as an accompaniment with tasty snacks such as samosas or poppadoms for elevenses or serve it to round off an Indian meal of curry, rice and dal in authentic style. Ingredients: Black tea, ginger, pepper, cardamon, cinnamon, cloves, bay leaves. Contains sulphur dioxide. | Crunchy and spicy with a hint of sweet, but yet also a chip that's for just about everyone! Al Chipino chips are made from 100% non-GMO corn, gluten free, cholesterol free, and MSG free, so you don't have to sacrifice taste when trying to stay healthy!
| Kesar mango pulp is a great store cupboard ingredient that lets you enjoy the fragrant, rich sweetness of mangoes all year round. Kesar mangoes are considered one of the best mango varieties in the world, and are sometimes referred to as ‘the Queen of mangoes’. Its flesh is a vibrant saffron yellow – in fact, you may recognise the word ‘kesar’ from Indian cooking as meaning ‘saffron’, and it is this colour that gives the mango its name. Use kesar mango pulp in a classic Indian mango lassi – a chilled yoghurt drink seasoned with a pinch of ground cardamom. You can also use the mango pulp to make ice cream, or simply pour into a plastic container and freeze for a super-quick mango sorbet. Ingredients: Kesar mangoes (92%), sugar (5%), water, acidity regulator: citric acid (E330). |
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