fresh leaves of Murraya koenigii are generally used. Its sensoric
quality is fresh and pleasant, remotely reminiscent of tangerines.
The origin of this plant is in Southern India and Sri Lanka.
curry leaf plant is a tropical tree of the citrus family. The long
slender leaflets are dark green on top and paler underside. The leaves
have a strong, warm curry aroma when bruised or rubbed.
leaves may contain up to 2.6% essential oil. The following aroma components
have been identified (in parentheses, the content in mg/kg fresh leaves):
beta-caryophyllene (2.6 ppm), beta-gurjunene (1.9), beta-elemene (0.6),
beta-phellandrene (0.5), beta-thujene (0.4), alpha-selinene (0.3),
beta-bisabolene (0.3), furthermore limonene, beta-trans-ocimene and
beta-cadinene (0.2 ppm).
leaves are extensively used in Southern India and Sri Lanka (and are
absolutely necessary for the authentic flavour), but are also of some
importance in Northern India. They have been introduced to Malaysia
by the many South Indian (mostly Tamil) immigrants during the British
colonial era. Outside the Indian sphere of influence, they are rarely
found. In Sri Lanka, the delicious chicken and beef curries are flavoured
with curry leaves; the leaves are furthermore used for kottu roti,
vegetables and sliced bread which are quickly fried together.