11.   Rice, lentils and peas are scented with cinnamon and flavored with chilies, mustard seeds, curry leaves, tamarind and more.

12.   Small, soft and waxy, the curry leaf has a powerful toasty aroma, layered with green pepper and citrus.

13.   Some are both at once, like a dehydrated lump of duck surrounded by a thick Goan spice sauce and semolina flavored with curry leaf.

14.   Sprinkle in the curry leaves and remaining fresh cilantro and add salt to taste.

15.   There, the chips may be seasoned with curry leaves, chilies or mustard seeds, said Madhur Jaffrey, who has written several books on Indian cooking.

16.   These difficulties mean that only a smidgen of online retailers offer fresh curry leaves, and in varying doses.

17.   Add the peppercorns, salt, sugar and the curry leaves.

18.   Separate the curry leaves from the stalk and stack together.