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Curry Leaves have an aroma remiscent of curry and citrus fruit, with a slight and very mild bitter after taste.
The leaves are used in southern India (in areas as the state of Kerala) and Sri Lanka, as well as other places in southern Asia such as Burma (aka Myanmar), Fiji and Mayalsia.
They look somewhat like very small leaves from a lemon tree (if you've ever seen those leaves.) They are long for their size, narrowing to a point.
They come from a plant called "Murraya koenigii." The tree only grows 6 1/2 to 16 feet (2 to 5 metres) tall. There are about 20 leaves per branch. They grow closely together,
Fresh ones should be shiny, dark green, with no yellow on them and not wilted. They are sold with the branch and stems attached. Remove from the branch and discard the stems. In ethnic stores, they will be sold in chillers in plastic bags.
Dried ones are best bought whole; ones that still have flavour will have an olive-green hue to them. Stir fry the dried ones for a minute first to waken the flavour before other ingredients are added (fresh ones will splatter in hot oil; dried ones won't, but burn very quickly and easily.) After this, they can be used whole or crushed.
Fresh are far superior to the dried, though it's much easier to get the dried in the UK and North America.
If you look to buy a plant to grow indoors so that you can always have fresh Curry Leaves, don't confuse this Curry Leaf plant with another sometimes referred to as "Curry Plant" as well. That one, "Helichrysum italicum", is not used in cooking.
To clarify, you don't make curry powder from these by drying up the leaves and grinding them. Curry Leaves aren't used in any curry spice mixture.
Cooking Tips
You can grind fresh leaves up, or pulverize them in a blender with a liquid. You can also chop them up and use them in dishes.
Storage
Store fresh leaves in a sealed container or tightly wrapped in the refrigerator for up to 2 weeks. Or let air-dry until brittle, then store in a sealed jar or container.
You can also freeze them. Freezing is better than drying, though there will still be some flavour and aroma loss.
Language Notes
Called "Barsunga" in Bengali.
Also called:  Nim Leaves Murraya koenigii (Scientific Name) Feuille de cari, Feuille de Murraya (French)
Other entries for Herbs
Angelica, Angostura Bark, Basil, Bay Leaf, Borage, Chamomile, Chervil, Chives, Comfrey, Coriander, Cress, Curry Leaves, Dill, Dried Herbs, Epazote, Fennel, Fenugreek, Filé, Folium Indicum, Greens, Herbed Vinegars, Hops, Hyssop, Lavender, Loroco, Lovage, Marjoram, Mexican Tarragon, Mint, Oregano, Parsley, Pennywort, Potherbs, Rosemary, Rue, Sage, Salad Burnet, Sarsaparilla, Sassafrass, Savoury, Screw Pine Leaves, Shiso Leaves, Silphium, Sorrel, Tarragon, Thyme, Trefoil, Valerian, Wild Garlic, Winter Purslane, Yarrow, Yomogi
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