Description

Murraya koenigii is a small tropical tree in the citrus family native to India. Its leaves are widely used in southeast Asian cuisine; imprinting a unique flavor into curries and vegetarian dishes. Curry leaf can be utilized whole, like a bay leaf, or crushed between fingers before use. Curry leaves have been used for their beneficial properties in Ayurveda and can be blended into teas or tinctured.

Curry Leaf is from a small tropical tree from the citrus family that is native to India. Curry leaf has a unique flavor and is widely used in Southeast Asian cuisine, especially in vegetarian dishes. Curry leaf should not be confused with curry seasoning blend, which is a mixture of herbs and spices.

Most often used in cooking, added to hot oil in the early stages of cooking to release its unique flavor. It can also be added to other herbs in teas, tinctures, or encapsulations. Add to cooking in moderation, to be used only in specific curries to provide specific tanginess.