Curry Leaves

Curry Leaves (Murraya koenigii) are aromatic leaves commonly used in Indian and Southeast Asian cuisines. They are often used to add a distinctive flavor to curries, soups, and stews. The leaves have a fragrant, slightly citrusy taste and are typically sautéed in hot oil to release their aroma before being added to dishes. While they are often used fresh, dried curry leaves are also available and used in cooking, although the flavor may be slightly different. Curry leaves are also known for their potential health benefits, including digestive and antioxidant properties.