Curry leaves are the foliage of the curry tree (Murraya koenigii). This tree is native to India, and its leaves are used for both medicinal and culinary applications. They’re highly aromatic and have a unique flavor with notes of citrus.  The curry tree, a unique citrus tree native to regions of India and Sri Lanka, has become almost synonymous with Indian cuisine. As a member of the citrus family, curry leaves are extremely aromatic and have a strong flavor that has been compared to citrus, asafoetida, anise, and lemongrass.  Curry leaves are small in size and long, slender, and oval in shape narrowing to a point. The shiny, dark green leaves grow pinnately along a stem, and each branch can hold up to twenty, tightly clustered leaves. When cooked, Curry leaves have a mild and slightly pungent bite with a nutty aroma.

Health Benefits

While curry leaves are popular in cooking, they’re also commonly used in holistic medicine. This herb is packed with powerful health benefits.  They provide vitamin A, vitamin B, minerals, amino acids, and alkaloids.

Usage

Curry leaves are best suited for cooked applications such as boiling, steaming, or sautéing. They are commonly incorporated in southern and western Indian cooking and are used similar to bay leaves, although the leaves are edible after they are cooked and do not need to be removed before eating. Curry leaves add a bright flavor to stews, curries, soups, rice dishes, and dals. The leaves are usually stripped from the stem, fried in hot oil with other spices, and either used as a base for making a dish or poured over an already-made dish for flavor. Curry leaves pair well with lentils, yogurt, coconut milk, aromatics such as onions, garlic, and ginger, mustard seeds, chile peppers, oyster sauce, pea shoots, eggplant, pork, and fish.

Storage

They will keep up to 1 to 2 weeks when stored fresh in a sealed container in the refrigerator and up to few weeks in the freezer.