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Curry leaves have been used since ancient times in. Their unique taste is often described as carrying subtle notes of citrus with a hint of nuttiness. Curry leaves or kadi patta are popular in India because of its aroma and striking taste. The curry leaf tree was originally grown in India for its aromatic leaves. It slowly made way to many Asian kitchens because of its amazing and distinct flavour.
Uses: The leaves are commonly added to dishes to bring about a robust, rich flavor and popularly used in meat dishes, curries, and other traditional Indian recipes.
Curry leaves are packed with antioxidants that may protect your body by reducing oxidative stress and scavenging free radicals.
They are rich in Vitamin A, B, C and B2. Curry leaves are also said to be good sources of iron and calcium. Because of this reason, curry leaves are used as part of folklore medicine to treat calcium deficiency and several other conditions.