Curry leaves are from the curry tree, native to India and Sri Lanka. The leaves are highly valued as seasoning in curries and other dishes in their native area. Steeped into a liquid, or rubbed into a paste, curry leaves have a orange and peanut-like flavor. Their flavor is delicate and should be added at the end of the cooking process so it is not lost.
Use 2 leaves per 4 cups of liquid in curries and soups.
Curry leaves are thought to have anti-diabetic properties.