₹30.00
The plant originated in the Tarai region of Uttar Pradesh, India, and at present it is cultivated in Burma, Ceylon, China, Australia and the Pacific Islands. Curry leaves are a rich source of vitamin A, vitamin B, vitamin C, vitamin B2, calcium, and iron, apart from a heavy distinctive odour and pungent taste. It helps in the treatment of dysentery, diarrhoea, diabetes, morning sickness, and nausea by adding curry leaves to your meals.
ETA: 12 hrs – 24 hrs
Wrap the leaves in a paper towel and then put in an airtight container or mason jar. Then keep it in the fridge. Whenever you notice moisture droplets inside the container, wipe them away and change the paper towel, to ensure the leaves stay fresh for as long as possible. Eating up to 15 curry leaves a day has no side effects. However, excess consumption of the leaves can cause digestive issues like a burning sensation.
• Keep them in clean, dry place.
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