curry leaves
Also known as: sweet neem leaves, curry patta, kadi patta
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Also known as: sweet neem leaves, curry patta, kadi patta
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A simple and comforting stir-fry made with raw bananas, a classic from the coastal regions of Karnataka. This quick side dish, also known as a poriyal, features a delightful tempering of mustard seeds, lentils, and curry leaves, finished with a hint of fresh coconut. It's a perfect accompaniment to rice and dal.
A coastal twist on classic scrambled eggs! This Mangalorean version features fluffy eggs cooked with onions, tomatoes, and a fragrant tempering of mustard seeds and curry leaves, all brought together with the creamy sweetness of fresh coconut. A quick and delicious breakfast or side dish.
Yes, curry leaves are highly beneficial due to their rich antioxidant content, including alkaloids and phenolic compounds, which protect against oxidative stress. They are also a good source of vitamins A, B, C, and E, and minerals like iron and calcium, contributing to overall well-being.
Per 100g, curry leaves contain approximately 108 calories, 6.1g protein, 18.7g carbohydrates, and 1g fat. They are also packed with essential vitamins (A, B, C, E) and minerals (iron, calcium), making them a nutrient-dense addition to meals.
Traditionally, curry leaves have been used to support the management of blood sugar levels. While research is ongoing, their antioxidant and fiber content may play a role in this benefit, making them a potential dietary aid for those monitoring their glucose.
Yes, curry leaves are naturally vegan as they are a plant-based ingredient. They are also inherently gluten-free, making them suitable for individuals following vegan or gluten-free diets without any concerns.
While 100g of curry leaves contains 18.7g of carbs, they are typically used in very small quantities (a few leaves per dish) as a flavoring agent, not as a bulk ingredient. Therefore, in typical culinary applications, their carb contribution to a keto diet is negligible.
Curry leaves are primarily used in South Indian and Sri Lankan cuisine, often tempered in hot oil with mustard seeds and other spices at the beginning of cooking. They impart a distinct, aromatic flavor to curries, dals, chutneys, and stir-fries.
curry leaves is a versatile ingredient found in cuisines around the world. With 108 calories per 100g and 6.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 10 recipes featuring curry leaves with step-by-step instructions.
Browse recipes →Curry leaves have a unique, slightly nutty, pungent, and citrusy aroma with subtle notes of anise. When fried, their flavor becomes more pronounced and fragrant, adding a warm, earthy depth and a fresh, bright finish to dishes.
To store fresh curry leaves, wash and pat them completely dry, then wrap them in a paper towel and place them in an airtight container or zip-top bag in the refrigerator. They can also be frozen for several months by placing them directly in a freezer bag.
Curry leaves have a very distinct flavor that is hard to replicate exactly. While some suggest bay leaves or a mix of lime zest and basil, these will not provide the same authentic taste. For best results, it's recommended to use fresh or frozen curry leaves.
Yes, curry leaves can be eaten raw, though they are more commonly cooked to release their full aroma and flavor. When eaten raw, they have a slightly bitter and pungent taste, and are sometimes chewed for their traditional medicinal properties.
