Curry leaves and bay leaves are both common ingredients in Indian and Sri Lankan cuisine. Bay leaves are derived from the bay laurel tree, whereas curry leaves are derived from the sweet neem or Neeme tree, a relative of the cinnamon tree. Because curry leaves resemble bay leaves, people easily get confused.
The resemblance may lead some cooks to believe they are related; however, they are not. How do these two herbs stack up against one another? Do they have the same flavour? Continue reading for answers to these and other questions.
Do curry leaves and bay leaves look the same?
Both leaves are almond-shaped with a point at the end and are a dull olive green. Curry leaves are typically smaller and less glossy than most bay leaves. They also have a darker green on top and paler green on the bottom. Another distinction is that fresh curry leaves are frequently sold while still attached to their branch, whereas dried bay leaves are removed from their branches and packaged. To use fresh curry leaves, cooks take only what they need.
Do curry leaves and bay leaves taste the same?
Bay leaves have a strong lemony aroma with slightly earthy and bitter undertones. This means that when using bay leaves, you must be careful not to make your dish bitter. Curry leaves, on the other hand, are sweeter and have a mild citrus fragrance with slightly peppery notes.
When using bay leaves, remove them before serving; while they are edible (contrary to popular belief), they can become very bitter and even cause choking. Fresh curry leaves, on the other hand, have a more subtle flavour and are more pliable, making them ideal for serving with the dish.
It should be noted that dried curry leaves are available, but they are not recommended because they require far too many to provide the same level of flavour as fresh leaves. If you use dried curry leaves, make sure to remove them before serving because they can be a choking hazard.
Can you use curry leaves in place of bay leaves and vice versa?
Despite their differences, curry leaves and bay leaves can be substituted for each other in many Indian and Sri Lankan recipes as long as the results are not expected to be identical. The two have some flavour notes in common, and they both pair well with the most commonly used spices in those two cultures.
When it comes to Mediterranean cuisine, the two herbs aren't quite as interchangeable because curry leaves won't produce the desired flavour in pasta sauces and other Southern European dishes that call for bay leaves. When substituting bay leaves for curry leaves, remember to remove the leaf before serving the dish.
What are the best ways to use curry leaves and bay leaves?
Curry leaves can be found in a variety of dishes throughout Southeast Asia. They complement other aromatics such as ginger, garlic, and onions. Dried curry leaves appear in Caribbean-popular Sri Lankan-style curry powders. They are used to prepare vegetarian dishes, curries, and meat and seafood in both Indian and Sri Lankan cuisines. Fresh leaves are frequently fried with whole spices before being added to the other ingredients.
Bay leaves can also be found in Indian curries; however, they are more popular in Europe, where they are used in stocks and sauces, as well as preserves and pickles.
