Ceylon Curry Leaves

Ceylon curry leaves are a key ingredient in Sri Lankan cuisine, renowned for their distinct flavor and aroma. They are derived from the curry leaf tree (Murraya koenigii), which is native to South Asia, including Sri Lanka.

Ceylon curry leaves are often used in the preparation of various Sri Lankan dishes, particularly curries, stews, soups, and rice dishes. They add a unique, citrusy flavor and fragrance to the dishes, enhancing their overall taste profile.

In Sri Lankan cooking, curry leaves are typically added to hot oil at the beginning of the cooking process to release their aromatic oils and infuse the dish with flavor. They are often used in combination with other spices and aromatics such as mustard seeds, onions, garlic, and chili peppers to create complex and flavorful curries.

Aside from their culinary uses, curry leaves are also believed to have medicinal properties in traditional medicine systems such as Ayurveda. They are thought to aid digestion, improve hair health, and possess antioxidant properties.

Overall, Ceylon curry leaves are a quintessential ingredient in Sri Lankan cuisine, contributing to the rich and diverse flavors that characterize the country's culinary traditions.