CURRY LEAVES

Curry leaves come from the curry bush (Murraya koenigii), a member of the rue family and a close relative of the lemon tree. They are mainly used in Indian and Southeast Asian cuisine, where their unmistakable aroma makes them indispensable. Contrary to what the name suggests, they are not related to the spice powder “curry.” The leaves are often used fresh or dried and give dishes a special note.

Fresh, savory, with a slightly citrusy and bitter note that becomes more intense during cooking.

Add 10–15 leaves to curries, stews or soups and let them simmer along so they release their full aroma. Remove the leaves before serving. In Indian cooking, they are a typical ingredient for tadka (frying spices in hot oil), to infuse the oil with flavor. They are also excellent for rice dishes and lentil dals.

Curry leaves have been considered an essential kitchen ingredient in India for centuries. Their fresh, citrusy aroma adds depth to dishes. In many regions, they are toasted in hot oil right at the start of cooking, as this is how their essential oils unfold best. In traditional households, curry leaves are valued for their unmistakable flavor.