The Science of Spice

Flavour Group | SULPHUROUS COMPOUNDS | Curry Leaf 177

BLEND TO TRY

Use and adapt this classic

south Indian spice blend featuring

curry leaves:

Gunpowder p45

RELEASE THE FLAVOUR

BLENDING SCIENCE

Sulphurous compound 1-phenylethanethiol dominates the flavour, which conveys a meaty

taste, hyacinth aroma, and sulphurous bite. Smaller amounts of terpenes include floral

linalool, pine-scented pinene, penetrating cineole, and peppery myrcene. “Green” hexanal

and limonene provide citrusy flavours, present especially in fresh leaves.

FOOD PARTNERS

Aubergine, okra Fry fresh curry

leaves with mustard seeds, cumin, and

ginger before adding aubergine or okra

and coconut milk, cooking until tender

for a simple vegetable side dish.

Lamb Add fresh curry leaves to

a garlicky yoghurt marinade for lamb,

before slow-cooking.

Seafood Stir curry leaves into a

tomato-based prawn or crab curry; swap

European aromatics for curry leaves in

moules marinières.

Eggs Fry fresh leaves in oil or ghee

and drizzle over scrambled eggs.

Pulses Fry fresh leaves in ghee or

butter with mustard seeds before stirring

into a red lentil dhal.

Baking Add chopped leaves to

flatbread dough before baking.

pair with pinene

spices to enhance

woody aromas:

nutmeg has an

undercurrent of

pinene, bringing a

bittersweet warmth

black pepper has

both punchy heat and

an aroma underpinned

by pinene

combine with hot or

sulphurous spices:

asafoetida adds

complementary meaty,

garlicky tastes

garlic contributes

heat, a sulphuric tang,

and some sweetness

mustard brings

heat from sulphur

compounds and

shares subtle pine

chilli brings heat

and fresh fruitiness

foreground the floral

with other linalool-

carrying spices:

coriander is highly

floral with a pine-like

aroma and citrus edge

lemongrass has

floral aromas from

linalool and nerol; its

woody myrcene also

complementing pinene

pair with other

penetrating spices:

grains of paradise

has fruity pepperiness

and lingering qualities

compatible with cineole

cardamom shares

eucalyptus qualities

black cardamom

adds smoky layers

bay has a herby

aroma, bitter notes,

and penetrating tastes

PINENE

pine-like | woody |

herbal

LINALOOL

floral | citrus |

rosewood

CINEOLE

penetrating | eucalyptus

Kitchen

creativity

Picked when fresh, curry leaves have a mild, citrusy fragrance that erupts into

a musky, floral aroma when bruised or sliced – not at all like curry powder!

The flavour is subtle, so the leaves can be used liberally.

1-PHENYLETHANETHIOL

sulphurous | meaty |

floral

Cook immediately in oil or ghee

to ensure all the flavoursome oils

can escape.

For slow-cook dishes, pluck out the

leaves after frying and add later to ensure

lighter floral notes don’t entirely evaporate.

For quick-cook dishes, finely slice

or pulverize leaves to ensure the

flavour is imparted faster.

Fresh curry leaves are best

plucked from the stem and

lightly bruised just before

adding to hot oil. If using

dried leaves, they can be

ground to increase flavours

from this less aromatic form.

CURRY LEAF

Cy

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