Dried Curry Leaves

Dried curry leaves boast an earthy, nutty flavor with a hint of citrus and a subtle aromatic tang reminiscent of lemongrass. Originating from the tropical regions of India, these leaves are a staple in South Indian cuisine, offering a unique depth to dishes. Their texture is brittle and crumbly, releasing their robust essence when crushed or fried. Valued for their ability to enhance the complexity of curries and lentil dishes, they are a symbol of culinary heritage.

Notes

Store dried curry leaves in an airtight container away from light to preserve their potency. They are best used within six months for optimal flavor. Crush them before use to release their aroma.

Uses

Add to tempering for dals and curries for an authentic Indian flavor.
Infuse in hot oil before making sambar or rasam.
Sprinkle over vegetable stir-fries for an aromatic finish.
Include in spice blends for grilled meats or seafood.
Brew into a tea for a fragrant and digestive post-meal drink.

Replacements

Fresh curry leaves (though they offer a milder flavor)
Bay leaves (for a similar aromatic profile)
Lemon zest (to capture the citrus notes)

Chinese Five-Spice Powder

A fragrant blend of five spices traditionally used in Chinese cuisine, offering a warm and aromatic flavor profile.

Parmesan Cheese Rind

The often-overlooked rind of Parmesan cheese is a treasure trove of umami. Its golden, hardened exterior holds a concentrated depth of flavor, offering a nutty, savory essence that can elevate soups, stocks, and sauces.

Recipes to try

Lemon Garlic Butter Shrimp and Asparagus Sheet Pan

Bright and zesty, this sheet pan dinner is a burst of sunshine with tender shrimp and crisp asparagus in a luscious garlic butter sauce.

Shrimp and Veggie Lo Mein

Silky noodles twirled with succulent shrimp and a colorful medley of veggies in a savory sauce that'll have you slurping for more.