咖喱叶, also known as curry leaves, are aromatic leaves from the Murraya koenigii tree, commonly found in South Asia and Southeast Asia. These leaves are a staple in many Indian and Sri Lankan cuisines, adding a distinct flavor to various dishes. They are often used in curries, soups, and rice preparations. The leaves are dark green and have a unique, slightly citrusy aroma. Besides their culinary uses, they are also valued for their potential health benefits, including antioxidant properties and digestive support. Fresh curry leaves are preferred for their flavor, but dried leaves can also be used.