Curry leaves are the small leaves of a deciduous tree Murraya koenigi, which grows wild in South and Southeast Asia. Curry leaves, as their name suggests, have a distinctive spicy aroma and taste and are an important flavouring in Asian cooking, especially in Southern India.

Traditionally, handfuls of fresh or dried curry leaves are used to infuse a dish, in the same way that bay leaves are, but then discarded rather than eaten. Use curry leaves to flavour dishes such as dals (cooking them with the lentils), slow-cooked meat curries, vegetable dishes and pickles. Use curry leaves to flavour sambar, the classic South Indian watery dal and vegetable dish.