Curry Leaves (Murraya koenigii) are an indispensable ingredient in South Indian and Sri Lankan cooking, valued for their distinctive, pungent, and slightly nutty aroma. Unlike curry powder, which is a spice blend, these fresh leaves provide a fresh, vibrant flavor that truly elevates dishes. Typically used by tempering (frying) them in hot oil or ghee at the start of cooking, they release their complex essence, adding depth to curries, dals, stir-fries, and chutneys. The plant itself is a small, attractive tree or shrub with glossy, dark green leaves. For vigorous growth and the most flavorful leaves, Curry Leaves prefer full sun to partial shade, ideally receiving at least 4-6 hours of direct sunlight daily. While they can tolerate some shade, particularly in hotter climates, more sun generally leads to a denser, healthier plant and more aromatic foliage. They prefer well-drained soil and consistent moisture.