Curry leaf

A native Indian plant; these leaves are highly aromatic. They grow from a sub tropical and tropical tree called a Neeme tree, they are commonly referred to as Kari Bevu , which translated means “Black Neem”. They are commonly used in seasoning food in Sri Lanka and India. These leaves when fresh have a very short shelf life; they may be stored in the freezer for up to one week. They are also available dried.
This fresh curry leaf has the similar aroma of a tangerine. These leaves can be eaten without any harm to humans. They are widely used in vegetarian dishes in India, and will seldom be found in non vegetarian dishes.