日本語版

curry leaf

spice or herb / spice-curry-leaf

カレーリーフ

On this page (3 sections)
  1. Related entries (5)
  2. How processing and cooking change it (1)
  3. Culture (1)
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Short definition

A candidate awaiting corroboration (spice/herb). Listed in the encyclopedia's verification queue.

A reader-facing overview for this entry is in preparation. What has been checked, and its sources, can be followed from the claim cards below.

Structured claims — open a section to read each claim's confidence, evidence and limits

How processing and cooking change it (1)

curry leaf shows the sensory response The author states that when dried curry leaf powder was mixed into a dough made without wheat flour (millet and amaranth flours), bitterness appeared in the baked product once it exceeded 100 g/kg (10%) of the total flour.preliminary

Scope: A product baked from a dough for 3D printing in which dried curry leaf powder (dried at 40°C) was mixed with little millet and amaranth flours. An observation by the author in preliminary experiments.

Note: The paper contains no numerical measurement of bitterness strength. It is 1 sentence, given together with breakage of the dough, as the reason for setting 10% as the upper limit. The bitterness item of the sensory evaluation is not reported.

The composite flour was blended in three ways: little millet flour : amaranth flour : curry leaf flour at 30:60:10, 40:50:10 and 50:40:10 (w/w). The author states: "The CLF proportion was kept constant at 100 g kg−1 in all composite flour blends because exceeding this limit caused breakage in the 3D extruded dough and bitter taste in the baked product, which was determined through preliminary experiments".
Limitations: There are no numerical data, number of panelists or details of conditions. It is a result for combinations with other flours, not a bitterness threshold for curry leaf alone.
Source: A multivariate study on the effect of 3D printing parameters on the printability of gluten-free composite dough (Pradhan Abhishek; Saha Debapam; Tripathy Punyadarshini Punam, 2024) · full text checked
Show dataspice-curry-leaf —has_sensory_response→ (the claim sentence above)
claim: clm-thin2-curry-leaf-flour-bitter-over-10pct / type: processing / updated: 2026-10-28

Culture (1)

curry leaf is used as Spices and herbs that add bitter flavor and aroma to dishes and drinksunverified

Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.

No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.

Show dataspice-curry-leaf —is_used_as→ (the claim sentence above)
claim: clm-spice-curry-leaf-candidate-role / type: cultural / updated: 2026-08-31

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