Curry Leaves

Description

Curry leaves are aromatic, dark green leaves from the curry tree (Murraya koenigii), widely used in South Indian and Southeast Asian cuisines. Known for their distinct, fragrant aroma and slightly bitter, citrusy flavor, they add depth to curries, soups, chutneys, and rice dishes. Curry leaves are rich in antioxidants, vitamins A and C, and minerals like iron, promoting digestive health and overall well-being. Typically, the leaves are sautéed in hot oil to release their flavor before being added to dishes. They are most commonly used fresh but can also be dried for preservation.