Description
Curry leaves, locally known as karipata or mitha neem in Bangladesh and India, are aromatic leaves widely used in South Asian cooking. From the plant Murraya koenigii, these leaves are typically tempered in hot oil to release their aroma before being added to dals, curries, or chutneys. The flavor is lightly citrusy, earthy, and warming, adding depth and fragrance to dishes without overpowering them. Though they look similar to neem leaves, they are completely different in taste, usage, and plant type.