Murraya koenigii Often used in curries, the leaves generally go by the name “curry leaves”, though they are also called “sweet neem leaves”. The leaves are highly valued as seasoning in Southern and West Coast Indian cooking, and in Sri Lankan cooking. They are used especially in curries, typically fried along with chopped onion in the first stage of preparation. Curry leaves are also used to make thoran, vada, rasam, and kadhi. In their fresh form, they have a short shelf life, and they don’t keep well in the refrigerator.
Price is per ounce.