TRS Curry Leaves

The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves are generally called by the name "curry leaves". They're an essential component of South Indian cooking, adding a subtle aroma to simple dishes and complexity to highly spiced ones. Curry leaves are a citrusy, aromatic, flavor-enhancing herb that imparts a distinctive fragrance and a unique allure to your food. These glossy and stately leaves come in a beautiful elongated shape, and a shiny deep green hue, making them one of the most picture-perfect herbs you can find. The aromatic curry leaves are seen in the form of pairs on the branches of the tree. The plant produces small white flowers that can pollinate themselves and it produces small, black, shiny semi-globose fruits with a single large seed. Though the fruits are fleshy and edible, neither the flower nor the fruits are used for culinary purposes.

• Curry tree, being a sub-tropical tree growing to a height of 4-6 m and having a medium-sized trunk goes by the botanical name Murraya
• This herb is a signature flavor from South India, and an essential ingredient in Southeast Asian cuisine like curries, dals, and soups
• These aromatic leaves have a lemon scent and a distinct, pungent taste that has been compared to anise and lemongrass.
• Curry leaves are aromatic herbs used in South Indian cooking