Best Combination with: pulao and biryani

Karuvapatta, or bay leaf, is one of those spices that works quietly in the background. Dried and papery, with a faint herbal smell that turns warmer and slightly sweet once it hits hot oil, it rarely gets noticed on its own, but a curry made without it tastes like something is missing.

In Kerala kitchens, a leaf or two goes into the pan at the very start, right alongside cinnamon and cloves, before the onions go in. It is a regular in biryani and pulao, where it lends a soft aromatic base note to the rice, and it holds up well through long, slow cooking without turning bitter.

We dry and pack our bay leaves whole, keeping them as close to their natural state as possible. Just remember to lift the leaf out before serving, since it is meant to flavor the dish, not be eaten.