Herb
Curry Plant
Curry plant (Murraya koenigii) is a small tropical tree grown for aromatic leaflets fried in oil at the start of many South Indian and Sri Lankan dishes. Fresh leaves smell nutty, citrusy, and savoury—distinct from curry powder, which is a spice blend unrelated to this plant. Dried leaves are milder; frozen leaves keep more character than long-dried stock. Sprigs may be stripped or fried whole; softened leaflets are often eaten. Stem, flower, and berry exist on the plant but leaf is the primary culinary part.
Also known as: Curry Leaf / Kadi Patta / Karuveppilai, Karapincha, Daun Kari, Curry Leaf, Curry Leaf
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History
Curry leaf trees were cultivated in South Asia as a daily cooking aromatic.
Tamil and broader South Indian cuisines fixed curry leaflets in tadka tempering and chutneys.
Sri Lankan and diasporic South Asian cooks carried the tree into global tropical gardens.
Fresh curry leaf packs became regular items in international and South Asian grocery stores.