Fresh Curry Leaves

Fresh curry leaves are aromatic, vibrant green leaves from the curry tree, widely used in South Indian and Sri Lankan cuisine for their unique flavor and fragrance.

Notes

These leaves are highly fragrant and should be added at the beginning of cooking to release their essential oils. They are not typically consumed in large quantities due to their robust flavor.

Uses

Tempering for dals and curries
Seasoning for rice dishes like pulao and biryani
Flavoring for soups and stews
Garnish for chutneys and snacks
Infusing oils and ghee

Replacements

Dried curry leaves (less potent)
Bay leaves (for a similar aromatic effect)
Kaffir lime leaves (for a citrusy alternative)

Grapeseed Oil

Grapeseed oil is a light, neutral-flavored oil extracted from the seeds of grapes. It is prized for its high smoke point and versatility in cooking.

Basmati Rice

Basmati rice is a long-grain aromatic rice variety known for its delicate fragrance and fluffy texture when cooked. Its slender grains elongate beautifully, offering a nutty flavor that transports you to the heart of Indian cuisine.

Recipes to try

Smoky Paprika Potato and Kale Sheet Pan Hash

Rustic, golden potatoes mingled with vibrant kale, kissed by smoky paprika for a flavor that'll make your taste buds dance.

Sticky Hoisin Glazed Pork Rib Tips

Sweet, smoky, and irresistibly sticky, these pork rib tips are glazed to perfection with a rich hoisin sauce.