The curry tree கறிவேப்பிலை,ಕರಿಬೇವು, కరివేపాకు is an Indian tropical to subtropical tree.The Tamil name kariveppilai’ ( kari-curry, veppu- neem and ilai-leaf ) which is the literal translation of curry leaves.

The name means “leaf that is used to make curry” and it is present in almost all the South Indian dishes in addition to coriander leaves. Without curry leaves, curry seems to lack both taste and flavor!.

The name in Kannada means “black neem”, since the appearance of the leaves is similar to the unrelated bitter Neem tree.

Same way in Gujarati it is known as “limdo” or “meetho leemdo” (means Sweet neem). Curry leaves are also entirely unrelated to the aromatic leaves from the Mediterranean namely Bay leaves and Basil leaves.

The leaves are highly valued as seasoning in southern and west-coast Indian cooking and in vada, chutney, tuar dhal powder etc.

In their fresh form, they have a short shelf life, and they don’t keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.
These leaves are used in many Ayurvedic preparations. Their medical properties include much value as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, hepatic protective etc.

Curry leaves are also known to be good for hair, for keeping it healthy, black, shiny and long. They are rich in iron.

Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add spice.