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English Name: Curry Leaves Botanical name: Chalcas koenigii Arabic Name: ورق الكاري Urdu Name:کری پتہ Uses Its leaves are highly aromatic and are used as a herb. Their form is small and narrow and they somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Kari Baavu (translated to Black Neem) in the Kannada language and Karivepaku in Telugu, again translating to the same meaning. In Tamil and Malayalam it is known as Karuveppilai, ilai meaning leaves and veppilai meaning Neem leaf. Other names include Kari Patta (Hindi), Bhursunga Patra (Oriya), Kadhi Limb (Marathi), Kadhi Limdo (Gujarati) and Karapincha (Sinhalese). They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time,though they lose much of flavour. They are also available dried, though the aroma is inferior. |
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