Curry leaves
While in a perfect world we’d be able to find fresh curry leaves, with their lemony umami complexity, anywhere, they are often hard to find in the US, as well as some other countries. Dried curry leaves don’t match that flavor or aroma, but they’re still citrusy and somewhat vegetal. Add them to dal when you temper your spices or to a rasam or vegetable coconut fry up.
They are feather light, but the packets and jars are entirely filled.
