curry leaves (करी पात)
About curry leaves (करी पात)
Curry leaves, known as 'Mitha Neem' or 'Karipatta' in Nepali, are a common ingredient in many Nepali kitchens, although their usage might be less prominent compared to South Indian cuisine. They are typically used to flavor lentil dishes, pickles, and some vegetable preparations. These small, fragrant leaves add a unique citrusy and slightly pungent aroma to dishes. While not a staple crop grown widely in Nepal, curry leaves are often found in home gardens, especially in the southern regions with warmer climates. In Nepal, their use is generally more subtle, enhancing the overall flavor profile of dishes rather than being the central ingredient.
Nutritional info
These are the major micro nutrients found in curry leaves
Seasonality
Curry leaves are generally available year-round in Nepal, especially in areas where they are cultivated. They are a relatively hardy plant, though their growth may slow during the cooler winter months, particularly in higher altitudes. In the warmer and southern regions of Nepal, curry leaves can be harvested almost throughout the year. However, their availability in markets in urban area might vary due to reliance on supply from producing areas and not from wild gathering. They are commonly found for sale throughout all of seasons.
History
The historical presence of curry leaves in Nepal is not as well-documented as in South India, where they are native. However, given Nepal's geographical proximity and cultural exchanges with India, it's likely that curry leaves were introduced through trade and migration routes over time. While the ancient historical records of its specific use are scant, it is commonly assumed that it was gradually adopted into Nepali cuisine because of its unique flavoring properties and possible medicinal uses. It’s a plant found more commonly in warmer, lower-altitude areas of Nepal, implying its spread came through areas closer to the Gangetic plains.