Add to any curry and allow the flavour to infuse through, bringing India to your kitchen. Curry Leaves originate from the tropical Indian Curry tree and are mainly used in Asian and Southeast Asian cuisines. Curry leaves release a deliciously nutty aroma when tempered in hot oil or ghee. Use to flavour rice, chutneys and dhals. A must have ingredient when making a Keralan prawn curry.

• Flavour: Warm, citrussy, mild bitterness
• Aroma: Mild acrid, earthy, citrussy

The team at Bart travel far and wide in search of amazing taste. They build meaningful, equitable and profitable relationships with growers wherever they roam. They are on a mission to bring the world's wealth of herbs and spices to your pantry. So whether you are just starting out on your exploration of food and flavour or are a seasoned chef, you can trust Bart to deliver an epicurean adventure.