Bringing the farm home since 1993 - We were farm to table before it existed!


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Burlap & Barrel Prasad's Curry Leaf


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Our irresistible ground curry leaves (or kari leaves) come from a small, impeccably run farm outside Los Angeles, California. Savory, herbal and nutty, curry leaves are essential in South Indian cooking but very versatile (Hint: add them to oil before you start cooking a pot of any type of dried beans!). These leaves are extraordinarily flavorful, tastier than any we've ever tried, and ground to a super-convenient powder that's easy to infuse with flavor. A shake or two into hot oil or ghee at the start of cooking is the perfect amount to permeate your dish. 
Our partner farmer Anand Prasad's curry leaves are known in the culinary and restaurant community as some of the very best in this country.
Cooking Tips:
Bloom in oil or ghee with cumin, coriander and turmeric and use as a base for stir-fries and stews, or as a flavored oil for finishing dishes
Add to oil at the start of cooking a pot of any type of dried beans
Burlap & Barrel

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