Its leaves are used in many dishes in Indian subcontinent. Often used in curries, the leaves are generally called by the name “curry leaves”, although they are also literally “sweet neem leaves” in most Indian languages (as opposed to ordinary neem leaves which are very bitter and in the family Meliaceae, not Rutaceae).

The leaves are valued as seasoning in southern and west-coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoranvadarasam and kadhi. They are also available dried, though the aroma is largely inferior

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