Curry Leaf Botanical Name: Murraya koenigii

General Description/History: Dark green tapered leaves growing along a central stem, they have an unmistakable fragrance and are used mainly in South Indian and Sri Lankan dishes. They are usually fried in oil with other spices before adding the other ingredients to the dish.

Alternative Names: Bahasa: daun kari English: Indian curry leaves Hindi: meetha neem Sri Lanka: karapincha

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