Turmeric leaves botanically classified as Curcuma longa, are small to medium in size and are oblong in shape. They have distinctive flavor when crushed or pounded while having neutral aroma when fresh. Turmeric leaves imparts a pungent floral flavour when cooked.
Turmeric leaves are commonly used in curries in the regions of Konkan, Goa and Kerala, India. Dried Turmeric leaves are available through out the year while the fresh ones are only available sprint to fall season.
Fresh Haldi leaves will remain fresh up to one week when stored in the refrigerator. Dried Turmeric leaves will keep for several months when stored in an airtight container and kept in a cool, dry, and dark place.
Patholi, which is a sweet dumpling recipe where haldi leaves are wrapped around the rice flour base, and sweet coconut filling with cardamom before steaming. Haldi leaves are used to induce aroma and flavour to milk and Modaks and Momos
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