Curry leaves are aromatic, dark green leaves that come from the curry tree, native to India and Sri Lanka. They have a distinct, slightly bitter flavor with hints of citrus and spice, giving dishes a unique depth of aroma and taste. Typically used fresh or dried, they are a staple in South Indian and Sri Lankan cooking, often added to dals, chutneys, and rice dishes to enhance flavor. Historically, these leaves have been valued not only for their culinary contributions but also for their medicinal properties in traditional Indian medicine systems. Their fragrant, easy-to-recognize aroma makes them a key ingredient in creating authentic curry dishes and flavorful herbal infusions.