Murraya Koenigii

Curry leaves are no stranger to Asian countries as that is home to the curry leaf plant, origin from the Indian subcontinent. Fresh curry leaves are primarily used for spices in South and Southeast Asia relating to Indian cooking to enhance the flavour of curries and other Indian cuisines. In Cambodia, the curry leaves are roasted to and used as an ingredient to make soup. In Java, the leaves are often stewed to flavour gulai, an Indonesian type of curry. The binomial name for Curry Leaf plant is Murraya Koeigii.