Curry leaves are a staple of Sri Lankan cuisine, appearing in a variety of traditional recipes. They are called in Sinhala as “karapincha” and are an integral component of Sri Lankan culture and culinary history.
Curry leaves are used to flavor and aromatize curries, rice dishes, and other Sri Lankan cuisines. They are also said to have therapeutic benefits, such as the potential to improve digestion and treat a variety of health problems.
Curry leaves are harvested all year in Sri Lanka and are widely accessible in markets and grocery shops. They are frequently consumed fresh, but they may also be preserved and saved for later use. Sri Lankan curry leaves are prized by professionals and household cooks alike for their powerful scent.
Overall, curry leaves are an essential component of Sri Lankan cuisine, appearing in a variety of traditional recipes. They provide Sri Lankan food a distinct flavor and scent and are a vital component of the country’s rich culinary tradition.
