Re: [CH] Curry Plants
Tara Deen (tara@es.usyd.edu.au)
Tue, 09 May 2000 08:35:17 +1000
Brent:
>Another difference is that no needle-leafed plant is used in Indian
food,
>as far as I know, whereas "curry leaf" (Murraya koenigii) is actually
used
>throughout India in food preparations (to a much greater degree in the
>South than the North). As far as I can recollect, I have never seen
such
>an herb mentioned in an Indian cookbook nor ever seen such in any
market in
>India (but then I only lived in India 4 years and never visited
Gujarat,
>Andhra Pradesh, nor eastwards of Orissa).
You're right, aside from rampe. The "curry plant" herb is European in
origin and would be as exotic to those in India as amchoor is to us. It
was used in England in past times by those who missed the spicier foods
of the subcontinent (much like Worcestershire sauce). it's commonly used
as a flavouring for eggs, etc.
Good catch! I'd taken it as a given. Thanks.
Tara
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Tara Deen
School of Earth Sciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
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Fax: 61-2-9351 0184
email: tara@es.usyd.edu.au
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