Curry leaf Nutrition facts

Curry leaf

Curry leaf is a peppery-flavored, aromatic leaf obtained from a small, tropical tree in the Rutaceae family, native to the Indian Subcontinent.
Curry leaves are used extensively as a spice to flavor dishes which makes food both healthy and tasty.
Scientific name: Murraya koenigii.
India is the largest producer and consumer of curry leaves. The Southern state of Tamil Nadu is the largest producer of curry leaves. The spice is also used extensively in Burma, Malaysia, and South Africa, where a large Indian Diaspora exists.