Curry Leaf

Curry leaves are the aromatic leaves of the curry tree, Bergera koenigii, formerly Murraya koenigii, a tree in the citrus family native to the Indian subcontinent, southern China and mainland Southeast Asia. Despite the name, curry leaves are unrelated to curry powder and have their own distinct mild, aromatic, slightly bitter flavor that fades quickly once dried, so they are used almost exclusively fresh. They are a foundational ingredient in South Indian and Sri Lankan cooking, typically fried briefly in hot oil with mustard seeds at the start of a dish to release their aroma before other ingredients are added.