Curry Leaf

About Curry Leaf

Essential to South Indian and Sri Lankan cuisine. The fresh leaves have a distinctive citrusy, slightly nutty flavor that dried leaves cannot replicate. The tree can reach 6 meters. It is unrelated to curry powder - which is a British invention. The leaves contain carbazole alkaloids being studied for anti-diabetic properties. It is in the citrus family. It is tropical and frost-sensitive. It is used in Ayurvedic medicine for digestion and eye health. The leaves must be cooked in hot oil to release their flavor. It is a staple of temperate Indian cooking. The tree produces small white fragrant flowers.