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Dehydrated Curry Leaves

Also Known As : Dried curry leaves, Sukha kadi patta


Taste Profile

The dehydrated curry leaves have a milder flavor than the fresh ones. However, they still impart an earthy, citrusy flavor to dishes.

Usage Tips

  1. Dehydrated curry leaves can be stored in an airtight container away from light and moisture.
  2. They can be used for tempering dals. They can be added to poha, khichdi, upma and curries. They can be used to prepare chutney as well.

Common names and forms

  1. Dried Curry Leaves
  2. Dry Curry Leaves
  3. Hygienically Dehydrated Curry Leaves


Curry leaves are deep green colored leaves of a tropical to sub-tropical tree in the family Rutaceae, native to India. Dehydrated Curry Leaves are crisp curry leaves that are sun-dried, air-dried or dried in a food dehydrator. Sun drying is faster but will result in losing most of the flavour and aroma, thus it is preferred to dry them in shade to retain the flavour. They are used to flavour many Indian curries and soups.

Selection Guide

Look for completely dehydrated curry leaves, with no hint of moisture in them. Always look for a well-sealed packaging to make sure curry leaves retain their flavour and aroma.

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”