Curry Leaves

The aromatic leaves of a tree from the rue family, used in southern Indian, Sri Lankan and Malaysian cooking. Fresh curry leaves, also known as karapincha (in Sri Lanka) and kadi patta (Hindi), lend their resinous fragrance to dishes from chutneys to curries, and are usually fried before using. Curry leaves are at their aromatic best when fresh, rather than the dried or powdered form.