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Curry leaves

Also Known As : Karieppilai, Karivepaaku, Kadi Patta, Sweet neem leaves, Mitha neem
Technical Name : Murraya koenigii


Taste Profile

Curry leaves has mild and slightly pungent bite with a nutty aroma, when cooked.

Usage Tips

  1. Curry leaves can be used for boiling, steaming, or sautéing.
  2. They can add flavor to stews, curries, soups, rice dishes, and dals.
  3. They pair well with aromatics such as onions, garlic, and ginger, mustard seeds, lentils, yogurt, coconut milk, chile peppers, oyster sauce, pea shoots, eggplant, pork, and fish.
  4. Curry leaves will keep up to two weeks when stored fresh in a sealed container in the refrigerator and up to six weeks in the freezer.

Common names and forms

  1. Curry Leaves (Fried)
  2. Kadiptta
  3. Roasted Curry Leaves
  4. Sweetneem Leaves


Curry Leaves are small in size and long, slender, and oval in shape narrowing to a point. The shiny, dark green colored leaves grow pinnately along a stem, and each branch can hold up to twenty, tightly clustered leaves. They are extremely aromatic and have a strong flavor that has been compared to citrus, asafoetida, anise, and lemongrass flavors. They are available throughout the year. They are native to the southern and western parts of India. Today they can be found in Sri Lanka, India, Pakistan, Bangladesh, Burma, Fiji, Malaysia, South Africa, Europe, and the United States.

Health benefits

  • Curry leaves help to prevent nausea, vomiting, and morning sickness.(1)
  • Carbazole alkaloids found in curry leaves helps to cure diarrhea.(1)
  • They help to treat indigestion.(1)
  • Curry leaves is rich in vitamin A, which is great for eyesight.(1)
  • The presence of various vitamins like vitamin B, vitamin C, and vitamin E in curry leaves helps in reducing oxidative stress and free radical scavenging activity.(1)
  • Phenols present in curry leaves are helpful in fighting cancer such as leukemia, prostate cancer, and colorectal cancers.(1)
  • They also help to reduce LDL or bad cholesterol levels.(1)

Selection Guide

Look for the leaves that are fresh and devoid of any cuts, spots or blemishes. They should be pale green or dark green in colour depending on the variety. Its better to purchase leaves which are joined to the stem so that they have a better shelf life.


People who are allergic to curry leaves should avoid its use.(2)

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”