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Description -
Curry leaves, scientifically known as Murraya koenigii, are the aromatic leaves of a tropical to subtropical tree native to the Indian subcontinent. These small, bright green leaves are an integral part of South Asian cuisine and have been used for centuries for their distinctive flavor and medicinal properties.

Culinary use:

• Tempering: Often used for tempering or "tadka", where the leaves are fried in hot oil or ghee along with mustard seeds, cumin seeds and other spices to release their aroma.
• Curry base: Added to soups, curries, stews, and dals to enhance flavor.
• Chutneys and Pickles: These are mixed into chutneys or used in pickles for extra flavor.
• Snacks and Appetizers: Incorporated in savory snacks like poha or upma.

Health benefits:

• Rich in vitamins (A, B, C, E) and minerals (calcium, iron, phosphorus).
• Antidiabetic properties: Helps regulate blood sugar levels.
• Digestive aid: Improves digestion and relieves nausea.
• Antioxidant and anti-inflammatory.
• Improves hair and skin health.
• Supports weight control by reducing cholesterol and triglycerides.

How to use:

• Fresh: Add a handful to curries or temper in hot oil with other spices.
  
• Dry: Grind and use as a condiment.
  
• Powder: Sprinkle curry leaves powder over soups or salads for added flavor and health benefits.