The importance of curry leaves Author: Dhanya Narayanan Curry leaves are an essential part of Indian cuisine. It is widely used in South India. North India is not averse to this fragrant leaf, but the consumption is minimal. Sri Lanka also uses this aromatic herb extensively in their fish preparations. The botanical name of this plant is Murraya Koenigin Sprengel. It belongs to the family of Rutaceae. It is a small tree which grows up to 4-6metres tall. The leaves are deep green in color. A fully grown curry leaf tree can produce 100 kg of leaves every year. The
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