Annam Dry Curry Leaves are made from carefully selected fresh curry leaves that are gently dried to preserve their natural aroma, flavor and dark green color. Known for their warm, citrusy and slightly bitter fragrance, these leaves are a staple in South Asian and Indian cooking and add depth to dals, curries, rice preparations, chutneys, soups and snacks. The dried leaves retain the characteristic taste of fresh curry leaves while offering the convenience of a long-lasting pantry ingredient. They provide natural culinary nutrients such as vitamins A, B and C and minerals like iron and calcium, and can be used whole, crushed or ground into powder to suit different recipes.

To use, add a few dried leaves to hot oil or ghee at the start of cooking to release their aroma (tempering/tadka), or crumble them directly into curries, rice and dals toward the end of cooking for a fresher flavor. For chutneys and pastes, soak the dried leaves in warm water for a few minutes to rehydrate before grinding, or dry-roast them briefly to make a crisp garnish. Store the product in an airtight container in a cool, dry place away from direct sunlight and use within 12 months for the best flavor.