Curry leaves, scientifically known as Murraya koenigii, are aromatic leaves commonly used in Indian and Southeast Asian cooking. These small, shiny, dark green leaves have a distinctive citrusy flavor and are a fundamental ingredient in tempering (tadka) to enhance the taste and aroma of various dishes. Curry leaves are rich in antioxidants, and while they add a unique taste to curries, soups, and chutneys, they also offer potential health benefits. Their aromatic essence is released when heated, making them a vital element in regional cuisines, adding depth and character to the dishes they grace.