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Carry is sharp, gentle. spice plants and herbs ground. carry sharp - seasonings. spicery. to buy ingredients to carry poltava. mix of spices of curry in Poltava online-store FUD PAK, OOO | Buy Carry is sharp, gentle. Spice plants and herbs ground. Carry sharp - Seasonings. Spicery. To Buy ingredients to Carry Poltava. mix of spices of curry Poltava (Ukraine) | FUD PAK, OOO : Allbiz
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Carry is sharp, gentle. Spice plants and herbs ground. Carry sharp - Seasonings. Spicery. To Buy ingredients to Carry Poltava. mix of spices of curry

Carry is sharp, gentle. Spice plants and herbs ground. Carry sharp - Seasonings. Spicery. To Buy ingredients to Carry Poltava. mix of spices of curry
  • Carry is sharp, gentle. Spice plants and herbs ground. Carry sharp - Seasonings. Spicery. To Buy ingredients to Carry Poltava. mix of spices of curry
  • Carry is sharp, gentle. Spice plants and herbs ground. Carry sharp - Seasonings. Spicery. To Buy ingredients to Carry Poltava. mix of spices of curry
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The curry is sharp, gentle. Spice plants and herbs ground. Curry sharp - Seasonings. Spicery.

Curry (muraya) - spicy leaves of bush of Murraya koenigii: externally they are a little similar on laurel, they have pleasant pleasant aroma with shades of sage, parsley and paprika which is well stimulating appetite. In the Southern India and on Ceylon they are added to vegetable dishes, soups, grain dishes.

The name "curry" belongs to British: they called these leaves of curry leaf as they have been convinced that the Indian cooks put them in the confidential spicy mixes "curry". Some ready mixes (at least, their creators so write), really, contain curry leaves, but it is rather tribute to traditions as, dried up, they lose the aroma within several days, and fresh it is not so simple to get.

Indians call these leaves of "kari-patt", "kari-pkhuli", "mitkha-it" or just "it" and often fry them in "ghee" (melted butter from milk of buffalo cow) until they become crunchy, and then take out and use oil, spitavshy wonderful aroma of curry.

In traditional Indian dishes leaves most often combine with coconut, and in the western coastal areas add to fish and seafood dishes. The shrimps prepared in sauce from leaves of curry, onions, ginger, green chili pepper and coconut milk are especially tasty. Sri Lanka seasons with leaves curry from chicken and beef, and also "kottu-rota" — vegetable dishes where crumble flat cake and all together fry.
Information is up-to-date: 28.04.2021

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