Curry leaves

Curry leaves (கறிவேப்பிலை)

Technically speaking, curry leaves are herbs. But when dried, they sneak their way into most traditional South-Indian curry blends, earning themselves a rightful spot in your spice arsenal.

Curry leaves (கறிவேப்பிலை, literally ‘black neem leaves’), are native to the Indian subcontinent and are the unsung heroes of South Indian kitchens. They’re tossed into almost every savory dish, snack, and spice blend—not just for flavor, but for their impressive medicinal properties. Their powers extend well beyond the spice rack into traditional medicine, home remedies, and even homemade hair oils.

When fried in oil, curry leaves release an unmistakable aroma and flavor—that signature, soul-warming essence of a true South Indian curry.”

Before you ask—no, curry leaves and curry powder are not the same thing. And no, there’s no such thing as ‘curry powder’ or ‘curry sauce’ in India.

If you’re building your pantry, a few South Indian staples worth knowing are sambar powder or curry masala thool .Fun fact: The word curry actually comes from the Tamil word ‘kari,’ or ‘Curry’ which the British rather unapologetically borrowed (and then generously sprinkled over every sauce they encountered).