Curry Leaf

Related to citrus, curry-leaf plants (Murraya koenigii) grow freely in many parts of India. The name derives from the Tamil names, kara pincha and kara veppala, rather than through any link with curry. In Bombay, vegetable sellers give them away with a purchase. They’re a major contributor to the authentic taste and mood of Indian cooking, tasting and smelling of nothing but themselves. Parsis use kari patta in curries, dals, vegetable dishes, and snack foods, where they join other aromatics in starting or finishing a dish. Curry-leaf plants can be grown where it is warm but need to be brought indoors in winter. Several nurseries sell plants (see Sources).