The curry tree is native to Asia. Its leaves, known as curry leaves, are used in many dishes in the Indian subcontinent, especially curries. Curry tree is also called curry leaf tree or curry bush, among numerous local names, depending on country. The plant produces small white flowers which can self-pollinate to produce small shiny-black drupes containing a single, large viable seed. The berry pulp is edible, with a sweet flavor. The tree is native to the Indian subcontinent. Commercial plantations have been established in India, and more recently Australia. The fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In Cambodia, where the leaves are called sloek kontroap, the leaves are roasted and used as an ingredient in a soup, maju krueng. In Java, the leaves are often stewed to flavor gulai. Though available dried, the aroma and flavor is greatly inferior. The oil can be extracted and used to make scented soaps. The leaves of Murraya koenigii are also used as a herb in Ayurvedic and Siddha medicine.
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