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An essential in India cooking. Usually added a the very end of cooking.
These dried, fragrant leaves are light-green in color, and nutty, savory, and slightly bitter in taste. Its aroma is pungent and strong on the nose, however, when added to dishes, disperses and blends through seamlessly and mellowly, with a flavor that is like nothing else.
Rub between finger when adding to release maximum flavor and fragrance.
