Coriander Leaves

By the editor | July 15, 2020 |
Coriander Leaves

Coriander (Cilantro in the USA) (Dhaniya – Urdu translation) From the Cori plant that is native to the Mediterranean.  We have already covered the seeds and powder in a separate post but thought it would be covering the leaves separately as well as they are one of the most common ingredients in curry making. Garnishing…

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Curry Leaves

By the editor | May 18, 2020 |
Dried curry leaves

Curry leaves (also known as sweet neem leaves) are added to dishes near the beginning of cooking, and are fried in ghee, which may turn then from their usual green colour to black, but this is normal. They release a nutty aroma when fried. Curry leaves do not taste like…

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