Curry leaves (Kadi patta)

Curry leaves are leaves of the curry tree, which is native to India and Sri Lanka. The leaves are dark green in color, shiny, and aromatic, releasing a unique, nutty aroma when fried in oil. They are a staple of South Indian cuisine, used in the same way as bay leaves are used in Western cuisines.

The leaves soften significantly when cooked and are usually used as a flavoring to rice, chutneys, dals, soups, and stews. They are such a staple of Indian cuisine that the Tamil word for them is karibeppilai, which is literally translated to the leaf that is used to make curry.

Found in most Indian groceries, the leaves can be frozen or kept in an airtight container to keep their flavors for a longer period of time.