Curry leaves are also  known as curry patta. They are aromatic leaves that come from the Murraya koenigii curry tree. These glossy green leaves, which are native to India, are commonly used in South Asian cuisine and provide a distinct flavor and aroma to a variety of dishes. The curry leaf plant is a small tree that grows well in tropical and subtropical climates. The leaves are extremely valuable in food preparation, particularly in Southeast Asian, Indian, and Sri Lankan cuisine. They are frequently stir-fried in oil to bring out their distinct, earthy, slightly citrusy flavor.

Curry leaves have many health advantages. They are mainly high in antioxidants, calcium, and iron. It contains vitamins A, B, C, and E. Curry leaves have been used to improve digestion and reduce the risk of heart disease. They help in diabetes management by regulating blood sugar levels. They are also well known for supporting liver function, encouraging weight loss, and enhancing hair health. Curry leaves are used in cooking to improve the flavor of stews, chutneys, soups, and curries. They are usually added to hot oil at the beginning of cooking to allow the flavor to soak into the food. Curry leaves can also be powdered and dried before using as a seasoning.