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Curry Leaves

Curry leaves are aromatic leaves used fresh or dried to flavor South Asian curries, dals, and vegetable dishes.

Curry Leaves — illustrative ingredient image

About Curry Leaves

Curry leaves are aromatic leaves used as a seasoning in South Asian cooking rather than as a main vegetable. They are used in dals, curries, vegetable preparations, chutneys, rice dishes, and savoury snacks, either fried whole, stirred into a dish, or left in the finished preparation.

They have a characteristic herbal, citrus-like, resinous fragrance and a faint bitterness. Heating them in oil releases their aroma and can make the leaves crisp. Fresh curry leaves generally provide a stronger, more complex aroma, while dried leaves are brittle and less fragrant.

The leaves are small, glossy, and arranged in paired leaflets. They are sold fresh or dried, including as dried fragments. Fresh leaves soften when stirred into food; frying makes them crisp, while drying makes them brittle and reduces their fragrance.

Ingredient type
whole food

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Where curry leaves appears

51 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for curry leaves

Names and romanised forms to recognise on menus and labels.

English

curry leaves

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Curry Leaves nutrition & diet

Curry Leaves nutritional value

Curry leaves, fresh

Per 100 g of the edible portion in the stated food form.

Calories
97kcal
Protein
7.9g
Carbs
13.3g
Fat
1.3g

Reference values apply to the named food form, not every preparation, variety or brand. CoFID 2021 food code 13-821. Carbohydrate follows the dataset’s available-carbohydrate convention. Contains public sector information licensed under the Open Government Licence v3.0: https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/.

Portions & preparation

Use the edible leaf portion and distinguish fresh from dried leaves, since preparation changes weight and concentration in a dish. References should reflect whether leaves are eaten or briefly infused in oil, sauces, lentils, or vegetable preparations and removed before serving.

Compare the right form: Match fresh or dried curry leaves, whole or chopped, and specify whether the reference represents leaves consumed or used only for infusion.

Diet considerations

Curry leaves are plant-derived. Compatibility usually depends on the surrounding recipe: clarified butter, dairy, meat, seafood, or cereal ingredients can change the dish, while fried tempering adds preparation-specific ingredients. The small seasoning portion generally differs from a serving of leaves eaten as food.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: UK Composition of Foods Integrated Dataset (CoFID), 2021 — Curry leaves, fresh ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .