The leaves of a curry leaf tree (Murraya koenigii), generally called by the name Curry leaves/ Curry Patta, or sweet neem leaves (in opposed to ordinary Neem leaves which are bitter). The leaves are highly valued as seasoning in Indian, Srilankan, Malay Thai cooking.
Curry leaf, is one magical herb, they are not related to curry powder. Curry leaves are very aromatic, and have a complex and unique flavor of their own, which brings out the great aroma of most curries Soups.
Dried Curry leaves have a longer shelf life than fresh curry leaves and are less pungent than fresh.