Curry Leaf

HerbAromaticCitrusyHerbaceousAromaticSlightly-bitterNuttyLeafy

Nutrition (per 100 g)

Calories: 35
Protein (g): 3.4
Fat (g): 0.6
Carbs (g): 6
Fiber (g): 3
Sodium (mg): 52

Values reflect fresh leaves; dried leaves are more concentrated by weight.

Storage

Room temp: up to 0 days
Refrigerated: up to 7 days
Frozen: up to 180 days

Curry leaf is a small, glossy green leaf from the curry tree used as a fresh herb. It has a bright citrus-peel aroma that blooms in hot oil, with a faintly nutty, slightly bitter edge; cooks add it whole to temper, then leave the leaves tender in the dish. Common in tadka, curries, dals, rice dishes, and chutneys; sold fresh on stems, and also dried or frozen.

Native to the Indian subcontinent, it anchors South Indian and Sri Lankan cooking and appears across Southeast Asian cuisines. It is widely cultivated in India and Sri Lanka and grown in warmer parts of Southeast Asia and North America; leaves are often sun-dried or frozen soon after harvest.