In Indian cuisine, curry leaves are frequently used in curries, rice, snacks, and other dishes. They have more than simply an appetising flavour; they are well renowned for their fragrant and distinctive flavour. These leaves are thought to have a number of health and aesthetic advantages. Curry leaves are herbs that are well-known to provide vital nutrients that aid with conditions including hair loss, acne, blood pressure control, dyspepsia, anaemia, and weight loss. These fragrant leaves, often referred to as kadi patta, include minerals including iron, magnesium, calcium, copper, and fibre in addition to other vitamins and minerals like carbs and fibre. They also include a variety of vitamins, including vitamins A, B, C, and E and healthy amino acids.
On the tree's branches, pairs of the fragrant curry leaves can be spotted. The plant produces little, self-fertile white flowers as well as small, shiny, black, semi-globose fruits that contain a single big seed. Despite the fleshy and edible nature of the fruits, neither the blossom nor the fruits are utilised in cooking.