curry leaves are from the curry tree which is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), which is native to India and Sri Lanka. Its leaves are used in many dishes in India and neighboring countries. Contrary to popular misconception, curry leaves have nothing to do with curry powder, which tends to be a ground up powder with clove, cumin, cinnamon, sometimes curry leaves, etc. That powder is more commonly known in Indian and South Asian cuisine as ‘garam masala.’ curry leaves have antioxidant, antimicrobial and anti inflammatory properties and is thus used widely in Ayurvedic medicines. Intake of curry leaves is said to promote clear and healthy skin, as well as serve as a great digestion aid.
Fresh curry leaves can last up to two weeks in the fridge. To make them last longer, air-dry them and store in an airtight container. curry leaves are edible, and while used as a strong flavoring agent, they can be eaten along with the rest of your meal!