Indian Culture

Curry Leaves (Kadi Patta)

Curry leaves are the leaves of the Indian curry tree and have nothing to do with curry powder.1,2,3,4 They taste tart and recall citrus fruit.2,3

Also known as Curryblätter, Curry leaf, Kadi Patta, Karipatta, Kariveppilai

Curry leaves are the pinnate leaves of the curry tree (Murraya koenigii), a member of the rue family from India; each leaf carries up to 20 leaflets.1,2,3,5,6,7 The name goes back to the Tamil word kari, meaning soup or sauce; in Hindi they are called karipatta, and packs often say kadi patta; they have nothing to do with curry powder.2,3,4,8 They taste tart and recall citrus fruit, and fresh leaves faintly recall mandarin.2,3 In South India and Sri Lanka they season sambar, rasam, dal, chutneys and rice dishes; they are fried briefly in hot oil at the start of cooking to release their aroma.1,2,3,4 Fresh leaves smell much stronger, because drying takes away a large part of their aroma.2,3,4

What is the difference between fresh and dried curry leaves?

Fresh leaves are much more aromatic; Gernot Katzer advises against dried ones altogether on his spice pages. In Germany they are mostly sold dried, according to Utopia; then you use more of them, Utopia suggests twice the amount, and fry them briefly in hot oil.1,2,3,4

What can I use instead of curry leaves?

There is no equal substitute, as their aroma is unique. Curry powder is a spice blend and the curry plant a different herb; both taste different. According to the German retailer REWE, you can simply leave the leaves out if you must.2,3,4

How do you store curry leaves?

Fresh leaves keep for a few days in the fridge and longer in the freezer; they keep their aroma better on the stem. Store dried leaves cool, dry and dark in a closed container.2,3,7,8

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Sources

  1. ICAR-IISR. (n.d.). Curry Leaves - Murraya koenigii. ICAR-Indian Institute of Spices Research. Retrieved October 12, 2026.
  2. REWE Markt GmbH. (n.d.). Curryblätter – Infos & Wissenswertes. REWE Gewürzlexikon. Retrieved October 12, 2026.
  3. Katzer, G. (n.d.). Curryblätter (Murraya koenigii). Gernot Katzers Gewürzseiten. Retrieved October 12, 2026.
  4. Staber, D. (2026). Curryblätter: Herkunft und Verwendung des Gewürzes. Utopia.de. UTOPIA GmbH.
  5. Royal Horticultural Society. (n.d.). Bergera koenigii | curry tree. RHS Plants. Retrieved October 12, 2026.
  6. Merriam-Webster. (n.d.). curry leaf. In Merriam-Webster.com Dictionary. Retrieved October 12, 2026.
  7. Indian Culture: TRS Dried Curry Leaves (Kadi Patta): ingredients and storage on the pack.
  8. Indian Culture: Annam Dried Curry Leaves (Kadi Patta): ingredients and storage on the pack.

Cite this entry

MLA

“Curry Leaves (Kadi Patta).” Indian Culture Glossary, Indian Culture, https://www.indian-culture.de/en/glossar/curry-leaves.

Chicago

Indian Culture Glossary, s.v. “Curry Leaves (Kadi Patta),” https://www.indian-culture.de/en/glossar/curry-leaves.

APA

Indian Culture. (n.d.). Curry Leaves (Kadi Patta). In Indian Culture glossary. https://www.indian-culture.de/en/glossar/curry-leaves