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Kitchen Dictionary: curry leaf

A native Indian plant; these leaves are highly aromatic. They grow from a sub tropical and tropical tree called a Neeme tree, they are commonly referred to as Kari Bevu , which translated means “Black Neem”. They are commonly used in seasoning food in Sri Lanka and India. These leaves when fresh have a very short shelf life; they may be stored in the freezer for up to one week. They are also available dried.
This fresh curry leaf has the similar aroma of a tangerine. These leaves can be eaten without any harm to humans. They are widely used in vegetarian dishes in India, and will seldom be found in non vegetarian dishes.

plural: curry leaves


Season: available year-round

Substitutions: bay leaf (different flavor) OR basil (different flavor) OR kaffir lime leaves (different flavor)

More Curry Leaf Recipes

Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?