Curry Leaves

This article or section should be merged with Curry. and Curry Tree as appropriate

Curry Leaves are commonly used as seasoning in Indian and Sri Lankan cooking.

They are especially good in fish curries or curries using coconut milk as a base.

Also know as Curry Patta in Hindi

Scientific Name: Murraya koenigii

Ayurvedic Name: Karapincha

The leaves are generally small and narrow similar to a bay leaf and have a short shelf life. Can be stored in the freezer for up to a week.