Curry leaf extract

Curry leaves come from the plant Murraya koenigii, a small, aromatic tree native to India and Sri Lanka, belonging to the Rutaceae family.

The plant is best known for its fragrant, glossy green leaves, which are widely used as a spice and flavoring agent in Indian and South Asian cooking. When sautéed in oil, curry leaves release a distinctive, nutty aroma that enhances the taste of curries, dals, and rice dishes.