A bundle of fresh, glossy, dark green leaves from the curry tree (Murraya koenigii). These aromatic leaves are a staple in South Indian and other Southeast Asian cuisines, prized for their unique, slightly citrusy, nutty, and earthy flavor. They are typically used in tempering (sautéed in hot oil with other spices) to release their distinct aroma, forming a flavorful base for curries, dals, rice dishes, and stir-fries. They are also known for potential health benefits.
