Curry leaves (Murraya koenigii) are aromatic, dark green leaves commonly used in Indian and Southeast Asian cooking. They have a distinctive, fragrant flavor that is slightly bitter and citrusy, adding depth to curries, stews, and chutneys. The leaves are rich in antioxidants, vitamins A, C, and E, and essential minerals like calcium and iron, which support overall health. Curry leaves are also known for their medicinal properties, including aiding digestion, promoting hair health, and managing blood sugar levels. Fresh curry leaves are more flavorful than dried ones and are often sautéed in oil to release their full aroma. They are commonly used in tempering (tadka) for Indian dishes, alongside mustard seeds, cumin, and garlic. Grown in tropical and subtropical climates, curry leaves thrive in warm, sunny conditions. They can be easily grown in home gardens or containers. The leaves are highly perishable and should be used quickly, although they can be frozen to preserve freshness. Curry leaves are an essential herb in many traditional recipes, offering both flavor and health benefits.