What is Indian food known for? Tandoori, kebabs, gulaab jamun and curry, right? But have you heard of the curry leaf? It is time for some insight about this pungent leafy green that is often used in Southern Indian cooking as a flavoring agent. Recently, I came upon an article that reported all sorts of wonderful benefits of the leaf and the fact that it also helped prevent diabetes and cancer. I was inspired to dig deeper to find out more about the leaves that I often set aside on my plate, forget to eat and then throw away. Why are they so awesome? What makes them so healthy? And why do I hyperventilate when I peek into the refrigerator and find out that I’m almost out of them? Continue reading Greens 101: Charismatic Curry Leaves