Curry Leaves

Store fresh curry leaves in a sealed container in the refrigerator. For longer storage, freeze whole leaves in freezer bags or dry them on a paper towel. Dried curry leaves keep for several months in an airtight container away from light and heat.

Fry curry leaves briefly in hot oil or ghee to release their aroma—this is called 'tempering' and is a cornerstone of South Asian cooking.

Fresh leaves have more flavor than dried; use them within a week for best results.

Strip leaves from the stem before cooking; discard the woody stems.

Curry leaves pair beautifully with coconut, lentils, and mustard seeds.

Adding curry leaves too late in cooking—they need heat to release their flavor.

Confusing curry leaves with bay leaves or cilantro, which have different flavor profiles.

Using old or stale dried leaves; they lose potency quickly.