What is the difference between Curry leaves and Bay leaves?!
Curry leaves are as important to Asian food as bay leaves are to European food, but never try to substitute one for the other. Curry leaves, either fresh or dried, are usually the first ingredient added to the small amount of oil in which a dish is to be cooked, for the fragrance and flavour.
It's a number of small, shiny, pointed leaflets grow closely along a central stem, and it is customary to toss the whole stem in.
If fresh curry leaves are pulverised in a blender, they make an outstanding contribution to a coconut chatni . Chopped tender leaves are delicious in an omelette or scrambled eggs.
Bay Leaf
The aromatic leaf from the evergreen bay laurel tree, native to the Mediterranean. There are two varieties: Turkish (1 to 2 inch long oval) and California (2 to 3 inch long narrow) leaves. The Turkish is said to have the better flavor.
Bay leaves are used to flavor soups, stews, vegetables and meats. They're generally removed before serving. Overuse of this herb can make a dish bitter. Fresh bay leaves are seldom available in markets. Dried bay leaves, which have a fraction of the flavor of fresh, can be found in supermarkets. Store dried bay leaves airtight in a cool, dark place for up to 6 months.
Answers: Curry Leaves.
Curry leaves are as important to Asian food as bay leaves are to European food, but never try to substitute one for the other. Curry leaves, either fresh or dried, are usually the first ingredient added to the small amount of oil in which a dish is to be cooked, for the fragrance and flavour.
It's a number of small, shiny, pointed leaflets grow closely along a central stem, and it is customary to toss the whole stem in.
If fresh curry leaves are pulverised in a blender, they make an outstanding contribution to a coconut chatni . Chopped tender leaves are delicious in an omelette or scrambled eggs.
Bay Leaf
The aromatic leaf from the evergreen bay laurel tree, native to the Mediterranean. There are two varieties: Turkish (1 to 2 inch long oval) and California (2 to 3 inch long narrow) leaves. The Turkish is said to have the better flavor.
Bay leaves are used to flavor soups, stews, vegetables and meats. They're generally removed before serving. Overuse of this herb can make a dish bitter. Fresh bay leaves are seldom available in markets. Dried bay leaves, which have a fraction of the flavor of fresh, can be found in supermarkets. Store dried bay leaves airtight in a cool, dark place for up to 6 months.
I don't know what curry leaves are. If they are gray or powdery white and look like rosemary or lavender (pine needle shaped) it could be the leaves of a plant called "Curry plant" which is an herb whose oils smell like curry. It doesn't really taste too much like Curry though. Bay leaves are the fresh or dried leaves of the Laurel. If you can find these fresh they are great baked with lemon and salt on fresh fish!.Dried they are aromatic for stews and sauces
Bay leaves are leaves from the bay tree.
Curry leaves come from the curry leaf bush (which is different from the curry plant).
Their flavors are very different; bay is used to season soups, stews, etc.; curry leaves are specific to Southeast Indian and Southeast Asian cooking.
The Curry Tree or Curry-leaf Tree (Murraya koenigii; syn. Bergera koenigii, Chalcas koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India.
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Bay leaf (plural bay leaves), Greek Daphni, Romanian Foi de Dafin; is the aromatic leaf of several species of the Laurel family .
Each has it's own flavor.
I use bay leaves in split pea and other soups. I use curry leaves in homemade curry powder, which is made up of many different spices. The two leaves are not interchangeable.