Curry Leaves

Curry leaves are fresh or dried leaves of the Murraya koenigii tree, native to India and Sri Lanka. Despite their name, they are unrelated to curry spice powder and are a distinct ingredient with their own unmistakable aroma. Their scent is citrusy, slightly spiced, and mildly nutty. In South Indian and Sri Lankan cuisine, they are an indispensable ingredient, added to hot oil or ghee at the beginning of cooking, where they release their fragrance into the base of the dish. They are used in dals, curry sauces, soups, and fish dishes. Fresh leaves are significantly more aromatic than dried ones. They cannot be substituted with other herbs or regular curry powder.