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Indisk: Jaiphal
but it is a more powerful spice
They are often used whole to make pickles
At the moment you can choose from the following ASA blends:
Karryblade (Curry leaves), knuste Sort Indisk: JaiphalOrganic 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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