Curry Leaves

Curry leaves are very popular in the cuisines of India, Pakistan, Bangladesh, and Nepal. These aromatic leaves come from the curry tree (Murraya koenigii) and are widely used to add a unique flavor to a variety of dishes. Curry leaves have an intense, citrusy aroma that goes well with other Indian spices like cumin, coriander, and turmeric. They are often used to make curries, stews, fish, and even marinate meat. Additionally, curry leaves have antiseptic properties and aid in digestion. Fresh leaves are best, but you can also find dried or frozen versions that add a unique flavor to dishes. Be sure to add curry leaves toward the end of cooking to retain their full aroma and flavor. Experiment with the amount of leaves until you find the perfect match for your favorite dish.