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

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Berry

Flower

Leaf

Stem

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Gamthi

Gamthi Premium

Double Bloom

Bergera koenigii

Dwarf Curry Plant

Regular Tall

Murraya koenigii

Sri Lankan Curry Plant

Indian Curry Plant

Characteristics

Preparations

BruisedChilledChoppedDriedFreeze DriedFreshFriedFrozenInfusedMincedPastePowderToastedTornWhole

Provenance

BiodynamicFair TradeHeirloomHeritage SeedLocally GrownNon-GMOOpen PollinatedOrganicPesticide FreeRegenerativeSeasonal

Sources

GreenhouseIndoor FarmedOutdoor FarmedWild

Traits

AromaticCitrusHerbalNuttyPungentSavouryToastedWarm

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 42.3

Amount per 100 g

Total Fat 0.77 g
Saturated Fat 0.21 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.42 g
Cholesterol 0 mg
Sodium 24.3 mg
Salt 0.05 g
Total Carbohydrate 6.64 g
Dietary Fibre 4.2 g
Total Sugars 0.98 g
Complex / starch 1.07 g
Protein 3.05 g
Water 81.6 g

Detailed nutrients

Energy 42.3 kcal
Water 81.6 g
Carbohydrates 6.64 g
- Sugars 0.98 g
  - Monosaccharides 0.68 g
  - Disaccharides 0.3 g
- Starch 1.07 g
  - Amylose 0.27 g
  - Amylopectin 0.8 g
  - Digestible Starch 0.91 g
  - Resistant Starch 0.11 g
- Fibre 4.2 g
  - Soluble Fibre 1.47 g
  - Insoluble Fibre 2.73 g
Protein 3.05 g
- Plant Protein 2.9 g
Fat 0.77 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
  - Omega-3 0.04 g
  - Omega-6 0.21 g
Vitamins 448 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.89 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 67.8 µg
- Vitamin C 2 mg
- Vitamin E 1.66 mg
- Vitamin K 354 µg
Minerals 312 mg
- Major Minerals 306 mg
  - Calcium 41 mg
  - Sodium 24.3 mg
  - Potassium 241 mg
- Trace Minerals 6 mg
  - Iron 0.6 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.89 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 67.8 · vitamin-e: 1.66 · vitamin-k: 353.5 ·

Minerals

Sodium: 24.34 · Potassium: 241 · Calcium: 41 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·

Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.

In the kitchen

Culinary partners and combinations that usually underperform with Curry Plant.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

500 BCEIN

Curry leaf trees were cultivated in South Asia as a daily cooking aromatic.

1000IN

Tamil and broader South Indian cuisines fixed curry leaflets in tadka tempering and chutneys.

1800LK

Sri Lankan and diasporic South Asian cooks carried the tree into global tropical gardens.

2000

Fresh curry leaf packs became regular items in international and South Asian grocery stores.