It is a leaf (a shrub with compound leaves). The 'Curry leaf' is a different item altogether. The 4 ounce can is one of many possible garam masalas.

Remember that real Indian cooks have dozens of seed spices on hand, and roast them and grind fresh for each unique meal. There are lots of web refs to expand the story. The term 'curry', as we americans relate to it from the yellow 4 ounce metal tin named 'curry powder', is a result of the British returning from India and wanting to duplicate an 'average' of the spicy dishes they had experienced. Just make friends with the local Indian grocer and a network can evolve. Trading meal preps with an Indian family can expand 'spice horizons' past anything that Christopher Columbus ever had in mind. it sizzles and adds a certain flavour dimension to the ghee that i cannot quite describe. i sometimes add fresh curry leaves right after it is removed from the heat. Towards the end, instead of straining the milk solids, i like to spoon the clear ghee into a seperate container. the butter from the former is slightly yellow while the butter from the cow is 'white'. I prefer buffalo milk which has more fat than cow's milk. the seperated butter goes through the same process as the above method of making ghee from store bought sticks of butter. after i have collected enough, the cream can be churned to seperate the whey and the butter. this, i deposit in a little container for about two weeks. after it cools down, there will be a layer of cream.

(btw, watching someone milk a cow is *fascinating*) after boiling it, i'd let it cool down. for a short time, a milkman used to stop by and deliver the milk straight from the udder. i have also made ghee from the butter i churned from the cream. I have never heard of the sourness factor in traditional ghee. the colour can vary from a milky white to a golden brown.and when overdone, a dark brown. if i want the butter to be more like beurre noisette, i let it brown or better still, i drop the sticks of butter when the pan is really really hot. i also skim the top.the foam, although i know that many people dont do that. when it stops making the sound, i take it off the heat. i use sound as the indicator for doneness. When i make ghee from sticks of store bought butter(unsalted only), i simply let it melt over the low to medium heat. Use unsalted butter to remove any uncertainty (you can add salt to the clarified butter later to achieve the desired saltiness). A lot of the salt can be found in the milk solids as it settles or foams up, but the exact amount will be different every time. When using salted butter, it is difficult to guess how much salt will remain in the clarified butter. Care should be taken not to burn the butter while heating it, so use a heavy pan that doesn't have any hotspots (see Common Materials of Cookware for more information on hotspots). The process (clarifying butter) is quite simple.Ĭlarifying butter is as simple as melting butter and letting the milk solids settle or rise out of the fat. Butter without milk solids is called clarified butter or drawn butter (although some restaurants serve just melted butter as drawn butter). Removing the milk solids and impurities allows us to retain much of the flavor of butter while being able to cook at higher temperatures. The problem with butter is that before you get to its smoke point, the milk solids have gone past browning to burning. As a fat used for cooking, butter provides a unique flavor and aroma to many dishes.

Make clarified butter