Curry Leaf

Murraya koenigii · Kadi patta · meetha neem

Fresh or not at all.

What it is

Curry leaf grows in pinnate sprays of small pointed glossy leaves on a small tree. Crushed, it smells citrus-resinous and slightly medicinal, quite unlike anything else. The aroma sits in volatile oils that are lost within days of picking and almost entirely on drying.

Where it comes from

Native to the subcontinent, most heavily used in southern and western India but grown and used throughout, including across the northern plain where it enters through temperings and street food.

What it's called

Kadi patta · karivepaku · kariveppilai · meetha neem, meaning sweet neem, which it resembles only in leaf shape. Nothing to do with curry powder, which contains none of it.

In the kitchen

Dropped whole into hot oil or ghee at the start of a tempering, where it crackles and perfumes the fat in seconds. Left in the finished dish it is usually eaten around rather than eaten. Never substitute dried leaves — they contribute colour and nothing else.

What we know about the claims

A long list of traditional uses and a research literature around blood sugar and antioxidants that has not translated into anything clinically established. Treat it as a flavouring.

Choosing and buying

Fresh sprays in any South Asian grocer, often sold in bags far larger than a recipe needs. They freeze well on the stem and go straight from freezer to hot oil, which is the only sensible way to keep them.