Curry Leaf

Murraya koenigii, a small, tropical shrub or tree native to India and Sri Lanka, provides the powerfully aromatic curry leaf, which is used with fervour in the cooking of those countries as well as that of Malaysia and Indonesia. Prefer the dark-green, long and slender fresh leaves to the dried leaves — the curry-like aroma and the pleasant, aromatic and yet slightly bitter flavour of the fresh leaf dissipates with drying. The plant grows quite successfully in gardens or pots in the warmer climates of Australia. In India curry leaves are used as a tonic and calmative, to aid digestion and to maintain eyesight, and, when crushed to a paste, to cure skin complaints and bites. Available: Asian food stores.