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Curry leaves, also known as Murraya koenigii or sweet neem leaves, are small, glossy, and vibrant green leaves that are native to India and Sri Lanka. They are teardrop-shaped, about 1.5 inches long, and have a complex, citrusy flavor that's often described as a combination of lemongrass, anise, and asafetida. Curry leaves are a key ingredient in South Asian cuisines, such as South Indian, Sri Lankan, Malaysian, Bangladeshi, and Pakistani, and are used as a tempering agent in dishes like curries, rice, chutneys, and soups. They can be used fresh or dried, but fresh leaves have a stronger flavor and aroma. Dried leaves last about six months. Curry leaves grow on the curry tree, which is part of the citrus family and can grow up to 2.5 meters high. The tree has a dark green to brownish main stem with many dots and long, slender leaflets that are dark green on top and paler underneath. In late spring to early summer, the tree produces small, white, sweetly scented flowers, followed by small edible berries that turn black and shiny when fully ripe. Curry leaves are also known to have medicinal properties and are used in traditional medicine. Some research in animals suggests that curry leaf extract may protect against neurodegenerative diseases, but more research is needed.