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Condiment Leaves

Leading Service Provider of Curry Leaf (Kari), Kasoori Methi, Mint Leaves, Kasuri Methi Leaves and Bay Leaves from Mumbai.
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Curry Leaf (Kari)
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Curry Leaf (Kari)

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Murraya koenigii
Family: Rutaceae (citrus family).
Kari (or curry) leaf (called kariveppilai in Tamil) is grown all over India and has been used for centuries in South India and Sri Lanka as a flavoring for curries, chutneys, vegetables, and beverages. South Indian traders introduced it into Malaysia, Burma, and Singapore. When the British were in India, they called it curry leaf, naming it after the seasoned sauce (called kari in Tamil) that it was added to.
Origin and Varieties
Indigenous to India and cultivated all over India, including the Himalayas, Sri Lanka, Southeast Asia, and the United States (California and Florida).
Spice Description
Kari leaf is very fragrant when used fresh, but it loses its flavor intensity when dried. The fresh or dried leaf is used whole, crushed, and chopped. Properties: the fresh leaf has a spicy, strong piney-lemony aroma, and a slightly tangerine peel-like taste.
Culinary Uses
It is an essential spice in South Indian, Sri Lankan, and Malaysian curries, dals, samosas, dosai fillings, chutneys, snacks, sambars, soups, breads, and vegetables. Kari leaf is popularly used in South Indian vegetarian and fish dishes and Sri Lankan meat and chicken curries. Kari leaves par well with mustard seeds, turmeric, ghee, cumin, coriander, fenugreek, dals, ginger, garlic, tomatoes, and yogurt. It provides a certain zest to yogurt-based salad dressings and vegetable dishes, such as fried cabbage, lentils, beans, okra, or eggplant. It is usually removed before the food is eaten.
Kari leaf also provides a distinct spicy flavor to cold dishes and buttermilk. It gives a more intense flavor and crunchiness when it is toasted in oil or ghee, and this mixture is then added to many vegetarian foods. Sometimes it is toasted, ground, or crushed to season or garnish soups, sambars, and curries.
Kari leaf can be kept frozen or refrigerated in a plastic bag for about two weeks. Freezing better retains its flavor, but its color changes to black. To retain its fresh flavor, it is best not to remove the leaves from its branches until ready to use. Spice Blends: curry blends, sambar podi, rasam podi, chutney blends, and fish curry blends.
Health Benefits
The leaves, root, and bark are used as medicinal aids in India. The leaves are used to help blood circulation and menstrual problems. The fresh leaves are taken to cure dysentery, and an infusion made of roasted leaves stops vomiting. It is also recommended for relieving kidney pains. Recent studies have shown that it has a hypoglycemic action, thereby a possible treatment for diabetes, as well as found to prevent formation of free radicals. It is shown to prevent rancidity of ghee (or clarified butter).

 

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Kasoori Methi
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Kasoori Methi

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The dried leaves of the Fenugreekplant have a strong smell and abitter taste.The bitter taste is something you might have

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Mint Leaves
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Mint Leaves

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Spice Description
The leaves of several species (there are over 40 varieties) of the plant Mentha, the commonest in culinary use being spearmint (mentha spicata or crispa). Pennyroyal (mentha pulegium) is also used in the kitchen and peppermint (mentha piperita) is cultivated for its oil. There are many varieties of mint in cultivation, each with a distinctive bouquet and flavour, but here we will describe only the three mentioned above. Spearmint and peppermint leaves are deep green, long , pointed and crinkled. Pennyroyal has small oval leaves, greyish in colour.
Bouquet: Spearmint and peppermint: aromatic and fresh
Pennyroyal: aromatic, pungent and acrid
Flavour: Spearmint is generally a sweet flavour imparting a cool sensation to the mouth. Peppermint has a stronger menthol taste. Pennyroyal is strong with a medicinal flavour.
Heat Scale 0-2
Culinary Uses
For most culinary purposes spearmint is the preferred variety. Mint combines well with many vegetables such as new potatoes, tomatoes, carrots and peas. A few chopped leaves give refreshment to green salads and salad dressings. Pennyroyal is used to season haggis and black puddings. Peppermint is more commonly used in desserts, adding fresh flavour to fruits, ices and sherberts. Spearmint is popular in the Balkans and Middle East, where it is used both fresh and dried with grilled meats, stuffed vegetables and rice and is an essential ingredient of dolmas, stuffed vine leaves. Dried mint is sprinkled over hummus and other pulse and grain dishes. Yogurt dressings, dips and soups often include mint. In India fresh mint chutney is served with birianis. American mint julep is a southern classic and a glass of English Pimms #1 must always be served with a sprig of mint. Mint tea is enjoyed copiously by Moslem Arabs. Peppermint is used to flavour toothpaste, chewing gum and liqueurs such as creme de menthe.
Attributed Medicinal Properties
Mint is carminative, stimulative, stomachic, diaphoretic and antispasmodic. Peppermint has the highest concentrations of menthol, while preparations of spearmint are often given to children. Mint is a general pick-me-up, good for colds, flu and fevers. Herbalists tell us it helps digestion, rheumatism, hiccups, stings, ear aches, flatulence and for throat and sinus ailments. There are also claims that a glass of creme de menthe helps with motion sickness.

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Kasuri Methi Leaves
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Kasuri Methi Leaves

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Kasuri Methi Leaves offered by us contains dried fenugreek leaves and is a popular spice used in Indian cookin

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Bay Leaves
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Bay Leaves

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Spice Description
The bay leaf is oval, pointed and smooth, 2.5 - 8 cm (1 to 3 in) long. When fresh, the leaves are shiny and dark green on top with lighter undersides. When dried the bay leaf is a matte olive green.
Bouquet: Warm and quite pungent when broken and the aromatic oils are released.
Flavour: Slightly bitter and strongly aromatic.
Heat Scale 2
Culinary Uses
Bay leaves are widely used throughout the world. It may be best known in bouquets garnis or used similarly in soups, sauces, stews, daubes and courts-bouillon’s, an appropriate seasoning for fish, meat and poultry. Bay leaf is often included as a pickling spice.
Attributed Medicinal Properties
In the Middle Ages it was believed to induce abortions and to have many magical qualities. It was once used to keep moths away, owing to the leafs lauric acid content which gives it insecticidal properties. Bay leaf has many properties which make it useful for treating high blood sugar, migraine headaches, bacterial and fungal infections, and gastric ulcers. Bay leaves and berries have been used for their astringent, carminative, diaphoretic, digestive, diuretic, emetic and stomachic properties. Bay Oil, or Oil of Bays (Oleum Lauri) is used in liniments for bruising and sprains. Bay leaf has been used as an herbal remedy for headaches. It contains compounds called parthenolides, which have proven useful in the treatment of migraines. Bay leaf has also been shown to help the body process insulin more efficiently, which leads to lower blood sugar levels.It has also been used to reduce the effects of stomach ulcers. Bay Leaf contains eugenol, which has anti-inflammatory and anti-oxidant properties. Bay leaf is also an anti-fungal and anti-bacterial. Bay Leaf has also been used to treat rheumatism, amenorrhea, and colic.

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