Curry leaves

Curry leaves are an aromatic ingredient widely used in South Asian cuisine, especially in India and Sri Lanka. These leaves come from the Murraya koenigii tree, a perennial shrub whose leaves are used fresh or dried to impart a characteristic and distinctive flavor to a wide variety of dishes, particularly in stews, sauces, and fried foods.

The origin of curry leaves lies in the Indian subcontinent, where they have been cultivated for centuries due to their culinary and medicinal qualities. Their aroma is fresh, slightly citrusy, and with a bitter note that enhances flavors in preparations such as chutneys, curries, and rice dishes.

Regarding their properties, curry leaves are rich in antioxidants, vitamins A, B, C, and minerals such as iron and calcium. Additionally, they are attributed digestive and anti-inflammatory benefits, making them popular not only in cooking but also in traditional remedies.

In the Hispanic American context, although they are not as common, curry leaves are primarily known as hojas de curry (curry leaves), but in some countries, they may also be called hojas de kari or simply referred to as hojas aromáticas para curry (aromatic leaves for curry) to differentiate their culinary use.

Their inclusion in recipes adds authenticity and depth of flavor, making them an essential ingredient for those who wish to explore South Asian gastronomy.