Himalaya / Curry Leaf

The aromatic Curry leaf (Murraya Koenigii) comes from a small tree that belongs to the citrus family. Believed to have originated in the tropical regions of India and Sri Lanka, evidence of its usage in cooking has been found recorded as early as the 6th century BCE., making it one of India’s oldest culinary spices. Their unique aroma and flavor is a blend of citrus and nutty notes. Curry leaves are also recognized for their medical benefits including anti-inflammatory, anti-diabetic, and anti-cancer properties and their use in cosmetics.

In the late 1300s, there is evidence of English cooks preparing curry during the reign of Richard the second. The word ‘curry’ derives from the Tamil word kari which became the term used for spicy sauces and gravy in the 16th century.

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Rice

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