Curry leaves, grown in America
Curry leaves (kari patta) are the leaflets of the curry tree, Murraya koenigii. They are an herb. They are not curry powder. South Indian cooks fry a few leaves in hot oil with mustard seeds at the start of a tadka. That citrus-pepper aroma is the point.
Most curry leaves sold in the US are imported and sit in transit for weeks. Curry Forest grows them on a family farm in Phoenix, Arizona, picks them by hand, and sells them on Amazon. Fresh packs ship in season. Dried packs stay available year-round, including winter when we pause fresh harvests.
Fresh or dried
- Fresh curry leaves — 4 oz (113 g), about 30–35 stems. Refrigerate. Best aroma.
- Dried curry leaves — 10–15 g, 20–25 g, or 50 g jumbo. Shade-dried whole leaves for tadka when fresh stems are out of season.