Reference : CDPMAD55-D
Reducing caloupilé flavors description to notes of curry is a mistake. Notes are much more complex, with accents of parsley, cumin, dill, bay leaf, dried lemon peel with small smoky herbal hints and lots of freshness.
Caloupilé, or curry leaf, is native to Asia, specifically India and Sri Lanka.
Few know it, but this tree belongs to the Rutaceae family, that is to say citrus fruits, such as lemon trees, mandarin trees ...
Its leaves are best known as curry leaves. Caloupilé name we know originates from Reunion.
In India, it is one of the essential ingredients for making curries and vegetarian dishes but also finds its use in the local pharmacopoeia.
Our perfect pairings : Caloupilé makes it possible to magnify many spice blends, like a secret ingredient. He likes spicy sauces, creamy, massalés, rougails, curries, curries. It is extraordinary for seasoning juicy red meats, grilled lamb and mutton, pork loin. It is surprising as a hidden ingredient in an African mafé, in a dish of beef with onions, in a meat or fish stew. You will also adopt it for chutneys, soups, veloutés and other soups ...
LE COMPTOIR DES POIVRES
Nous sommes fiers d'être des épiciers et souhaitons redonner à ce métier ses lettres de noblesse. Le Comptoir des Poivres est un épicier et le revendique...
Reducing caloupilé flavors description to notes of curry is a mistake. Notes are much more complex, with accents of parsley, cumin, dill, bay leaf, dried lemon peel with small smoky herbal hints and lots of freshness.
