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BTD Forums  /  Cook Right 4 Your Type  /  Curry leaves
Posted by: Ribbit, Sunday, November 9, 2008, 3:18pm
I have Indian recipes calling for curry leaves.

I've been searching for them for a long time now and finally found them.  They're delicious!  But what would their status be? I know, neutral until tested.....but is curry related to anything that's been tested, so I know whether I'm poisoning my family or not?
Posted by: Lloyd, Sunday, November 9, 2008, 3:35pm; Reply: 1
I have used curry leaf in the past and yes, the flavor is wonderful! I am not able to get it now.

The rating is unknown and there is no reason to think that they would be an avoid that I am aware of.

You will want to buy small amounts and use them quickly as they lose flavor faster than most herbs. Use within a couple months is best.

Quoted from wikipedia
Various biological activities of Murraya koenigii include antidiabetic [2], antioxidant [3], antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc.,
Posted by: 815 (Guest), Sunday, November 9, 2008, 4:08pm; Reply: 2
I use them also. Great flavor for Indian dishes. I buy them fresh at the Indian grocery store and then dry the left overs and keep them in a jar.
Posted by: RedLilac, Sunday, November 9, 2008, 4:25pm; Reply: 3
Curry is an emphasize for Nomads, Explorers and warriors according to the GTD book.  It is under spices.
Posted by: Lloyd, Sunday, November 9, 2008, 4:26pm; Reply: 4
Quoted from RedLilac
Curry is an emphasize for Nomads, Explorers and warriors according to the GTD book.  It is under spices.


That refers to curry spice mix rather than the leaves. This is something that comes up from time to time. The spice mix does not actually contain curry leaf.
Posted by: Gumby, Sunday, November 9, 2008, 5:47pm; Reply: 5
Yeah, I still scratch my head over the fact that curry can be a superfood and some of the common components can be black dot toxins or toxins.  No idea what to do with that.

I'd love to find real curry leaves, I've always wanted to try them!
Posted by: Lloyd, Sunday, November 9, 2008, 5:51pm; Reply: 6
Quoted from Gumby
Yeah, I still scratch my head over the fact that curry can be a superfood and some of the common components can be black dot toxins or toxins.  No idea what to do with that.


What I do is make my own curry mix.  :P

Posted by: Ribbit, Sunday, November 9, 2008, 8:05pm; Reply: 7
Yes...turmeric and cumin....I used to add fenugreek too, but not anymore.

I hadn't thought of drying them, MF.  Maybe I'll try that.  Or maybe I'll try freezing them.  There were a whole lot in the bag--much more than I can use any time soon.
Posted by: Gumby, Monday, November 10, 2008, 1:00am; Reply: 8
I make my own curry mix too Lloyd...roast the seeds and grind them.  But curry without cumin????  and no coriander for my gatherer????  And no pepper?  Ok the pepper and fenugreek I can live without.  But I've never seen a curry powder blend available that did not have coriander and cumin.  So why include the blend as a seperate spice when every blend is different?  And some of the main most common ingreds are toxins?  Just puzzles me.  
Posted by: Lloyd, Monday, November 10, 2008, 1:37am; Reply: 9
Everyone can put together a suitable curry mix.

You may be spending to much time looking at what you can't use and not enough time looking at what might be used.

The curry question has been around pre-GTD. Like heavy cream and a few other oddities that just don't seem to fit the puzzle perfectly. What might help is if you remember that this is not intended to be a perfect list of foods that will work perfectly for everyone. Trying to pigeon-hole things will leave you dissatisfied.

Look at the big picture and realize that you just can't see the whole thing at once. Just what is in front of you, if your eyes are open and seeing clearly.
Posted by: Schluggell, Monday, November 10, 2008, 2:25pm; Reply: 10
Holy Basil, Indisches Basilikum, Tulsi {Ocimum tenuiflorum - Lamiaceae , Subfamily: Nepetoideae}
Curry Tree, Sweet Neem {Murraya koenigii - Rutaceae , Subfamily: Aurantioideae , Tribe: Clauseneae}
Curry Plant {Helichrysum italicum - Asteraceae , Subfamily: Asteroideae , Tribe: Gnaphalieae}

As for "Curry Leaves" I have seen various different leaves sold in shops labled thus...Sometimes even Holy Basil will be called this...
Posted by: Ribbit, Monday, November 10, 2008, 2:32pm; Reply: 11
These curry leaves don't taste anything like the holy basil tea I've had.  The curry leaves are very strong and pungent and almost repulsive at first sniff.  My husband said they smell like creosote.
Posted by: Schluggell, Tuesday, November 11, 2008, 1:27pm; Reply: 12
Quoted from Ribbit
...My husband said they smell like creosote.


Chances sound like its the above stated Curry Tree leaves
Which I'm not convinced has anything to do with the culinary Curry Leaves.

Posted by: Ribbit, Tuesday, November 11, 2008, 5:54pm; Reply: 13
But they're still edible?  And won't kill us?  They sure were good.  I put about 15 of them in 2 c. brown basmati rice (4 c. water) along with cumin seed, ground coriander, cardamom seeds, turmeric, onions and garlic.  After it was done cooking I took the leaves out, but the flavor remained.
Posted by: 2332 (Guest), Saturday, February 7, 2009, 7:51am; Reply: 14
Murraya koenigii is the name my curry trees go by. I have one in a pot (I wasn't sure how frost tender it was, so kept it near the house) and another flourishing in the ground.

They are very easy to grow if you're in the right climate zone, and then you can eat the pretty red berries too. Picking them fresh off the tree is incomparable to anything I've bought in a shop - recommended if possible.
Posted by: azzap, Saturday, February 7, 2009, 10:50am; Reply: 15
Hey Ribbit: No problemo with the curry leaves then eh?. That's good. I use them a lot. They really add flavour to some otherwise boring dishes. OK, the dishes are most probably not boring but I'm a lazy cook OK.  ;D

K: Where abouts in Oz are you?. I'm in sunny Maroochydore and could most probably grow a few of those trees even with my non green thumb.  8)
Posted by: 2332 (Guest), Saturday, February 7, 2009, 9:19pm; Reply: 16
I'm in NSW (although hotter than you at the moment!), and am sure it'd grow happily where you are. Mine's a very happy shrub where I am, and all I did was plant it and talk to it from time to time, so no green thumb there!
Posted by: whitedov1208, Sunday, February 8, 2009, 5:01am; Reply: 17
Quoted from Ribbit
Yes...turmeric and cumin....I used to add fenugreek too, but not anymore.

I hadn't thought of drying them, MF.  Maybe I'll try that.  Or maybe I'll try freezing them.  There were a whole lot in the bag--much more than I can use any time soon.


I bought them online for my Indian dishes and freezed them right away.  I think it took all the flavor out it it, though.  I would not do that again.

Curry is a broad name in the Indian culture.  For example, all their gravies are called curries.  If I were to make the spice, I would use the beneficial indian spices for my type and make a small quantity and test it for taste.  Tumeric is #1 and very healthful.  Cardamon and Cumin are tasty and authentic Indian too.
Posted by: azzap, Sunday, February 8, 2009, 5:53am; Reply: 18
K: Yes, NSW is very hot right now. I can't believe the ferocity of the bushfires that are raging through NSW and VIC at the moment. I hope you are safe from that lot.

My sister is in Maitland and they are copping a bit of the smoke from the Hunter valley fires. Not good.

I might have to plant a curry tree in my little garden and see how it goes. :D

My brother's name is Murray so I might have to start calling him "Curry Tree" from now on.  ;D
Posted by: 2332 (Guest), Monday, February 9, 2009, 8:02am; Reply: 19
Thanks for your wishes. It's incredibly sobering. Only smoke inhalation, but glad to be alive - safe is such a relative term.

Happy curry tree planting - maybe your brother would be happier if you tell him you've planted a tree in his honour? :)
Posted by: azzap, Monday, February 9, 2009, 11:16am; Reply: 20
K: That close huh?

We used to get lots of bushfires down where I originate from (Macqaurie Fields) that always started in the Holsworthy area, and in my younger days in the army I've been part of the crew putting out fires but I have never seen anything like what's happening now, particularly in Victoria.
The heat from those fires is beyond imagination and the speed with which they are moving defies description. It's amazing anyone is surviving.

Last count I saw was 138 dead and maybe almost as many missing. If the footage is anything to go by then a lot of them will never be found. They'd be dust by now. There's not even anything left of the houses. Totally razed. Poor buggers.

Oh, I'm getting morbid. Sorry about that. I'm sure some of our Californian friends can equate with what's going on here. I'll definately have to tell Murray that I've planted a tree in his honour. He'll be quite chuffed at that.  8)
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