They come from a tropical tree of the citrus-rue family, which is native to southern India and Sri Lanka. Small and delicious, the curry leaf (or curry patta as it is popularly known) is native to India and is found almost everywhere from wild jungles to farmlands. In the East, its range extends into Burma, Malaysia and South Africa.

The long slender leaves (they resemble a small narrow bay leaf) are shiny, dark green on the outside with pale undersides. They have a strong, warm and spicy aroma when rubbed or bruised. So distinct is the taste of curry leaves, that they cannot be replaced by any other ingredient. Extensively used for their authentic flavour, the ingredient was introduced to Malaysia by the many South Indian (mostly Tamil) immigrants during the British colonial era. Outside the Indian sphere of influence, you will rarely find them.

A classic way of using this ingredient is by frying mustard seeds in hot oil or butter, then adding a little pinch of asafoetida (hing) and several curry leaves. Cook them for just a few seconds before stirring them into a plain dal or a dal-based soup.

Curry leaves may be added whole to curries, in which they are generally removed before the dish is served, but if eaten are harmless. Alternatively the leaves can be finely chopped or minced (ground). When cooked they have a soft texture and are slightly bitter.

Since the leaf is fragile, it has a short shelf life. But if stored in the freezer, it can last upto weeks. Because of their fragility, most curry leaves sold abroad move directly from producer to retailer. And the best place to buy them are the specialised Indian or Sri Lankan spice shops.

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