Curry leaf (Kaloupile/caripule)

A flavor that structures a dish from the very first minute

Imagine hot oil in which curry leaves gently sizzle, releasing their vegetal and lemony aromas. In seconds, the base of your dish takes on a whole new dimension. Their fragrance infuses and complements each ingredient without ever overpowering it.

A real plant, a far cry from industrial mixtures.

Curry leaf , called caripoulé in Mauritius, is a tropical shrub belonging to the Rutaceae family, like citrus fruits. Used in India, Mauritius, and Thailand, it has nothing to do with commercially available curry powders.

The leaves can be used whole, crushed, or dried. They provide fresh, slightly spicy notes, with an aromatic complexity that is difficult to reproduce otherwise.

Chef Yotam Ottolenghi uses them to enrich his dishes, particularly in yogurt sauces, lemon marinades, or simmered preparations.

Ideas for using them easily

• Chicken curry with coconut milk and curry powder
• Lentil dahl seasoned with curry leaves
• Coconut basmati rice, peas and cashew nuts
• Marinade for fish, tofu or grilled vegetables
• Yogurt sauce with mint and curry leaves for an appetizer

The right steps to get the most out of it

Sautéing curry leaves for a few seconds in hot oil fully releases their aromas. They can then be left in the dish or removed depending on the desired effect.

They pair particularly well with ginger, lemon, coconut milk or cumin to create balanced flavor profiles.

What this changes in your kitchen

A simple ingredient that instantly adds depth and authenticity. A way to break free from standardized blends and rediscover truer flavors. And above all, a solid foundation for building dishes with a real identity.

• 10g jar