Powdered kaloupile leaves

Curry leaves are very popular in Indian and Asian cuisine, but also Reunion and Mauritius. They bring a lemony and peppery touch. They flavor sauces, marinades, fried vegetables and grilled meats. Whole, they are fried in oil, but they can be infused like bay leaf. In powder, a few pinches are enough to flavor a dish. Brown them at the start of cooking with your food in contact with a fatty substance (ex: drizzle of olive oil) to exacerbate their flavor.