Curry leaves are aromatic leaves from the Murraya koenigii plant, commonly used in Indian and Southeast Asian cooking. They have a distinct flavor that enhances various dishes, particularly in curries, soups, and stir-fries. The leaves are typically used fresh, but they can also be dried for later use. In addition to their culinary uses, curry leaves are known for their health benefits. They are rich in antioxidants and may help with digestion and blood sugar regulation. The leaves are often used in traditional medicine for their potential therapeutic properties.