Curry leaves come from the Murraya koenigii plant, commonly found in South India and Sri Lanka. These aromatic, dark green leaves have a unique fragrance that combines citrusy, grassy, and slightly sulfuric notes. In cooking, they are often fried in hot oil, infusing the oil with their distinct flavor. This flavored oil can then be used to season dishes.

Curry leaves are a key ingredient in many Indian dishes, especially in techniques like tadka (tempering), where they’re added to hot oil with spices. They’re commonly used to flavor rice, curries, and even seafood or meats. Both the leaves and the infused oil can enhance the overall taste and aroma of your dishes.