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Curry leaf is the leaf of the curry tree (Murraya koenigii), a tropical to sub-tropical tree in the family Rutaceae. Curry tree is native to India, and its leaves are often used in curries. The leaves are also known as curry leaves, sweet neem leaves or black neem.
Curry tree is a small tree, 4-6 m tall, with a trunk of about 40 cm in diameter. Its highly aromatic leaves are pinnate, with 11-21 leaflets, and each leaflet is 2-4 cm long and 1-2 cm wide. The flowers are small, white, and fragrant. The small, black, and shiny berries are edible but their seeds are poisonous.
Curry leaves are used extensively in southern and west-coast Indian cooking, and also Sri Lankan cooking, usually in curries with fish or coconut milk. In their fresh form, the curry leaves have a short shelf life.
Curry leaves are also used as a herb in Ayurvedic medicine. It has anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, and anti-hypercholesterolemic properties.
