Curry leaves, scientifically known as Murraya koenigii, are an essential ingredient in Indian and South Asian cooking. They are not related to the spice blend "curry powder" but are instead the aromatic leaves of the curry tree.
Curry leaves are small, green, and elongated, resembling small, slender bay leaves. They grow on the curry tree, which is a tropical to subtropical tree native to India and other parts of South Asia.
The leaves have a distinct and strong aroma that is often described as a combination of citrus, nutty, and slightly bitter notes. This aromatic profile is an integral part of the flavor of many Indian dishes.
Curry leaves have a unique and intense flavor that adds depth and complexity to various dishes. They are not spicy like chili peppers but contribute a subtle bitterness and a tangy, citrus-like taste.
Curry leaves are widely used in South Indian, Sri Lankan, and Southeast Asian cuisines. They are often added to dishes during the cooking process to release their flavor and aroma. Commonly used in curries, stews, soups, lentil dishes, and vegetable preparations, curry leaves are usually sautéed in hot oil or ghee at the beginning of the cooking process to infuse the dish with their essence.