Herb
Curry Leaf
Curry leaves (Murraya koenigii) are pinnate aromatic leaves fundamental to South Indian and Sri Lankan tempering—not the same as curry powder. Flavour is citrus-nutty and savoury when bloomed in hot oil; dried leaves are paler echoes of fresh. Fry briefly in oil with mustard seed at the start of dals and vegetable dishes; remove woody stems if desired. Freeze fresh leaves well wrapped. Irreplaceable for authentic southern Indian aroma.
Also known as: Kadi Patta, Curry Leaves
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.82 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.39 g
- Cholesterol 0 mg
- Sodium 26.9 mg
- Salt 0.05 g
- Total Carbohydrate 7.42 g
- Dietary Fibre 3.8 g
- Total Sugars 1.04 g
- Complex / starch 0.96 g
- Protein 3.14 g
- Water 86.7 g
- Energy 37.9 kcal
- Water 86.7 g
- Carbohydrates 7.42 g
- Sugars 1.04 g
- Monosaccharides 0.72 g
- Disaccharides 0.31 g
- Starch 0.96 g
- Amylose 0.24 g
- Amylopectin 0.72 g
- Digestible Starch 0.82 g
- Resistant Starch 0.1 g
- Fibre 3.8 g
- Soluble Fibre 1.33 g
- Insoluble Fibre 2.47 g
- Protein 3.14 g
- Plant Protein 2.98 g
- Fat 0.82 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.39 g
- Vitamins 361 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.94 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 72.2 µg
- Vitamin C 2 mg
- Vitamin E 1.77 mg
- Vitamin K 262 µg
- Minerals 293 mg
- Major Minerals 287 mg
- Trace Minerals 5.9 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.94 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 72.2 · vitamin-e: 1.77 · vitamin-k: 262 ·
Minerals
Sodium: 26.88 · Potassium: 210 · Calcium: 50 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
South Indian cookery used curry leaves as a core tempering herb.
Sri Lankan and Tamil kitchens standardised curry leaf in everyday curries.
Global Indian groceries stocked fresh and dried curry leaves worldwide.