Karryblade (Curry leaves), knuste Umami We have created a dry

Description

We have created a dry version

men prøv den også med laks

slightly bitter and peppery

ØKOLOGISK - Når du bestiller disse glögg-krydderier har vi også vores helt egen opskrift på rød glögg

Karryblade (Curry leaves), knuste Umami We have created a dryOrganic Although they are not the primary ingredient in curries, curry leaves are named because they give off the distinct odour of curry when bruised. The leaves are small and green, and grow wild in many Indian gardens. They are often used in cooking vegetable dishes and are typically fried with seeds in hot oil before cooking a curry.

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