Leaves and herbs
Curry leaf, bay, basil, oregano, kaffir lime and fenugreek: aromatic leaves, fresh and dried.
Leaf spices and aromatic herbs include bay, curry leaf, kaffir lime leaf, pandan, mint, oregano and thyme. They are used fresh or dried for scent more than for heat.
What they are
Leaf spices come from woody shrubs and herbs. Bay laurel, curry leaf and kaffir lime leaf are tough leaves that give flavour and are usually not eaten. Others, such as mint and oregano, are tender and are eaten whole. Many grow in warm climates and are used fresh in the places where they grow.
How they are used
Curry leaves are fried in oil at the start of a South Indian dish, bay is simmered in stews, and kaffir lime leaves go into Thai curries and soups. Dried oregano and thyme are rubbed into meat and sauces, and mint tea is a drink across North Africa and the Middle East.
Buying and keeping
Fresh leaves keep a few days in the fridge and curry leaves freeze well. Dried leaves should still be green and fragrant. Replace dried herbs after a year.
Leaf on EveryMasala
The spices written up so far, best known first.
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Roselle: Bamouzou, CC BY-SA 4.0, source