Curry leaves, known scientifically as Murraya koenigii, are aromatic herbs native to Asia, particularly India. They are staple ingredients in South Indian and Sri Lankan cuisines, famed for their unique flavor that combines elements of citrus with a hint of nuttiness. The glossy, pinnate leaves are typically used fresh and are fried in oil at the beginning of cooking to release their distinctive aroma, enhancing curries, dals, and various other dishes. Curry leaves are not only prized for their culinary uses but also for their various medicinal properties, including anti-inflammatory and antioxidant effects.