Herb
Bergera koenigii
S tier
Bergera koenigii is the updated botanical name many taxonomists assign to the curry leaf tree formerly filed as Murraya koenigii. Culinary identity is unchanged: the same glossy leaflets for South Asian tempering. Labels may use either genus; buy by leaf smell and culinary reputation. Fresh Bergera/Murraya leaves should perfume a bag from arm’s length. Do not confuse with Helichrysum “curry plant,” a different Mediterranean shrub.
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Unit
Characteristics
Preparations
ChutneyFreshStem-on FryTemper
Traits
AromaticBotanicalCitrusFresh LeafModern Botanical NameSame Kitchen TreeSavouryTaxonomic Update
History
Phylogenetic work supported separating curry leaf into Bergera.
Floras began listing Bergera koenigii as preferred name.
Nurseries slowly dual-labelled Murraya/Bergera stock.
Scientific papers preferred Bergera while cooks still said curry leaf.