Curry leaves are aromatic leaves used in South Asian cooking, prized for their distinctive flavor and fragrance. They come from the Curry Tree, scientifically known as Murraya koenigii, which is a tropical, evergreen tree native to India. Curry leaves have a pungent, slightly citrusy flavor and are used fresh or dried in various dishes, especially curries, soups, and stews. In addition to culinary uses, Curry Tree is also cultivated as an ornamental plant for its lush foliage and small, fragrant white flowers.