Curry Leaves By Patel Jivram Madhavji
Product Overview
Key Features
aroma. Used extensively in South Indian and Sri Lankan cuisines, curry leaves, fresh or dried are normally fried in oil to release their wonderful flavor and aroma. Curry Plant is widely used for its culinary and medicinal properties. It is considered an important ingredient in South Indian and Sri Lankan cuisine. It is Fresh and pleasant and enhances the taste of the dish in which they are used. The chemical composition of Curry leaf or plant defines the aroma and the taste. Following are the chemical composition or the constituents of the curry leaf: The essential constituents of curry leaf are: monoterpens including phellandrene, apinene, B-pinene. In some species sesquiterpenes is then main constituents.
Company Details
Business Type
Exporter, Supplier, Trading Company
Working Days
Monday To Sunday
Seller Details
Patel Jivram Madhavji
Rating
5
Manager
Mr. Nikunj Patel
Address
Plot No. A-4, Main Line, Gunj Bazar, Unjha, Gujarat, 384170, India
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