The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), which is native to India.
Curry leaves are used in many dishes in Indian subcontinent. Often used in curries, the leaves are generally called by the name "curry leaves", although they are also literally "sweet neem leaves" in most Indian languages
Curry leaf is mostly used in Indian, Sri Lankan and Burmese cuisine. It is found in all countries of Southeast Asia, South India, Burma, Thailand, and Vietnam.
Most of the dishes cooked in the massalé, in Reunion, include some leaves to raise the taste.
On Mauritius Island, curry leaf is called caripoulé: the leaves are used fresh in many dishes from Indian cuisine.
Fresh leaves have a very short shelf life (no more than 24 hours) and cannot be stored better in the refrigerator. They can be kept for several months, but the aroma is then much less pronounced.
In Cambodia, the Khmer's roast the leaves with a flame and pound in a mortar to prepare a sour soup called maju krueng.
The roots, bark and leaves of the tree are used in medicine for internal and external use.
In infusion, the leaves would lower the tension.
Crushed with rice bran, they would fight against colic.