[Sca-cooks] Curry leaf

[Phil Troy / G. Tacitus Adamantius]

On Mar 5, 2006, at 8:24 AM, Sandra Kisner wrote:

> Does anyone know a source for curry leaves?  A friend is looking,  
> and I'm not finding them locally.  On-line may not be an option,  
> since I'm of the impression you can't really use them dried.  Fresh  
> would be seasonal, and probably expensive to ship, right?

I was hoping to find them at Patel Brothers, which is within walking  
distance of my apartment, and a new favorite of mine since I found  
they'd sell me ground almonds, by the case, wholesale, and an ounce  
of saffron for under $20, but no go this time. It may be they don't  
ship them fresh and don't think dried ones worth the trouble.  
However, they do apparently have both fresh and dry curry leaves at  
Kalustyan's on Lexington Avenue and, I think, 26th (or 28th?) Street  
in Manhattan.

http://www.kalustyans.com/searchcatalog.asp

You may have to enter "curry leaves" in the little search box...

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04