The curry tree (Murraya koenigii or Bergera koenigii) is a tropical to sub-tropical tree in the family Rutaceae (the rue or citrus family) and is closely related to grapefruit, kumquat, lemon, lime, mandarin and orange. The Curry tree is native to India and Sri Lanka.
Don’t confuse Curry Leaves with curry powder, of which there are hundreds of variations. Curry powders are made with many different combinations of spices and Curry Leaves may be an ingredient in some curry powder versions. Don’t expect that adding Curry Leaves to a dish by itself will provide enough curry flavor.
Curry Leaves are also called Diao liao jiu li xiang (Mandarin), Waraq al-kari (Arabic), Feuilles de Cari, Feuilles de Curry, Caloupilé or Carripoulé (French), Curryblätter (German), Karipatta, Mitha nim, Mitha neem patta (Hindi), Kare-rifu, Nanyōzanshō (Japanese), Folhas de Caril (Portuguese), Listya karri (Russian) and Folhas de Caril, Hoja or Hojas de Curry (Spanish). In the US, they are typically referred to as Curry Leaves, but may also sometimes be referred to as sweet neem leaves.