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Curry patta is made from the leaves of the curry plant, which has a distinct flavor that is both spicy and tangy.
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Curry patta, also known as curry leaves, is a unique and flavorful ingredient used widely in Indian cuisine. Native to India and Sri Lanka, curry patta has been used for centuries as a seasoning for dishes ranging from curries to chutneys and more
Its distinct flavor of Curry Patta comes from a combination of essential oils including cumin, coriander, turmeric, and fenugreek. The leaves are dark green with a mild, nutty flavor that pairs well with spicy dishes. The flavor of curry patta can vary depending on how it is prepared, but it typically has a strong aroma and slightly bitter taste.
Curry patta is often used to add complexity to dishes such as curries, dal, and soups. It also adds a unique flavor to stir-fries, salads, and pickles.
- We handpick the premium quality curry patta cultivated in chemical-free farms.
- All our Spices pass through ETO Sterilization before being packaged and sold.
We get all our spices from the most authentic sources, working closely with local farms and following ethical practices.
Our spices go through 27 chemical and microbial tests before entering the processing unit.
All the chosen spices then go under a 7-day fumigation process to further get rid of any unwanted substances.
The spices are further cleaned and sorted with state-of-the-art machinery which includes Clean O Grader, De Stoner, Gravity Separator, Rare Earth Magnets, and Color Sorter.
We go a step further in our safety measures and clean and sort the spices manually, picking what the machines might have missed.
All our spices pass through ETO Sterilization Plant which controls the microbial load in the spices before packing them.
We then pack and seal the freshness and flavors of the safest spices of India.
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