We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Curry Leaves?

Mary McMahon
By
Updated Jun 04, 2024
Our promise to you
All Things Nature is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At All Things Nature, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Curry leaves are the leaves of the curry tree, also known as Murraya koenigii. These leaves are used extensively in Southeast Asian cooking, adding a very distinct flavor and aroma to an assortment of dishes. Outside of Asia, the leaves can sometimes be difficult to obtain, although some markets carry them in dried form.

From the name, one might imagine that curry leaves smell and taste like curry powder. In fact, they are not related to curry powder at all, although both come from the same root, kari, which is Tamil for a stew of vegetables cooked in a rich sauce. While the leaves can certainly be used in curries and even with curry powder, they can also be used on their own in a variety of soups, stews, chutneys, and so forth.

At first glance, one could be forgiven for confusing curry and bay leaves. Both are elongated, pointy, and slightly shiny. However, their aromas and flavors are distinctly different. When sold fresh, curry leaves are often sold on the branch, allowing consumers to strip them off as needed. They can also be found frozen in some markets, and dried, in which case more may be needed to create the desired flavor.

Traditionally, curry leaves are toasted in oil in the cooking pan before any other ingredients are added. As they toast, the leaves start to release volatile aromas and flavors that will infuse the dish cooked in the pan. The leaves are left in the pan throughout the cooking process, and they can be eaten or set aside by diners. If you have ever eaten a Southeast Asian dish with small elongated leaves floating in it, you've experienced the curry leaf.

In some parts of Southeast Asia, curry leaves are chewed, because they are believed to be beneficial to digestion, and especially good for preventing diarrhea. You can also see them in some traditional herbal preparations, especially for the skin, as they are supposed to promote clear, healthy skin.

The flavor is extremely hard to replicate. Some cooks find success with basil or keffir lime leaves, one or both of which may be more readily available than curry leaves. For those who have never tasted the distinctive flavor of the curry leaf, replicating the flavor is obviously quite challenging, and ordering the leaves through a mail order company is strongly recommended so that cooks can get a feel for the taste.

All Things Nature is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a All Things Nature researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By anon161052 — On Mar 18, 2011

I am very blessed to have a huge curry leaf tree outside my home. I moved here and it was already grown by the previous owners. I could not believe my eyes when I saw it. Coming from Fiji and growing up with the plant it is a must to have in curries and I would not have it any other way. I also use it for my stir fries and soups.

I give away heaps of it to my fellow Indian and Bangladeshi friends and they pass it on to their friends and family and we are all happy with our curry flavor. I live in Sydney and it grows well all year round with our beautiful weather!

By anon120717 — On Oct 21, 2010

Curry leaves are now available in Asda in the fruit and vegetable section.

By anon60087 — On Jan 11, 2010

does this actually describe what the flavor is? I find it to have a nutty quality in Indian dishes that call for it.

By anon51595 — On Nov 07, 2009

I found packages of dried curry leaves at Leo' No Frills grocery store in Markham ON and for only 49 cents a pack.

By anon50478 — On Oct 29, 2009

i am from southern india. i miss curry leaves in my cooking,because i'm living in america where it is very hard and expensive to get fresh curry leaves!

By anon44388 — On Sep 07, 2009

Thanks for this article. I've seen curry leaves as an ingredient in Thai and Indian dishes, and wondered exactly what it was and how it got its name.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
All Things Nature, in your inbox

Our latest articles, guides, and more, delivered daily.

All Things Nature, in your inbox

Our latest articles, guides, and more, delivered daily.