Below is a list of all known varieties for Curry Leaf. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Common Curry Leaf | The fresh leaves of the curry tree (Murraya koenigii). Unrelated to curry powder, they provide a unique, pungent, and slightly nutty aroma essential to South Indian cooking. |
| Curry Leaf (Dried) | The "dried" "leaves, " "which" "are" "far" "less" "aromatic" "than" "fresh" "but" "can" "be" "used" "in" "a" "pinch." |
| Curry Leaf (Dried) | Dried curry leaves. While widely available, their flavor is a very faint shadow of the fresh leaves and they are not a good substitute. |
| Curry Leaf (Fresh) | The "fresh" "leaves, " "almost" "always" "fried" "in" "hot" "oil" (as" "a" "tadka/tempering") "to" "release" "their" "unique, "nutty," "and" "pungent" "aroma." |
| Curry Leaf (Powder) | The "dried" "leaves, " "ground" "into" "a" "powder" "for" "use" "in" "spice" "blends." |
| Curry Leaf Powder | Dried leaves that have been toasted and ground. Retains more flavor than whole dried leaves and is used in spice blends. |
| Dwarf Curry Leaf | A compact cultivar (Murraya koenigii 'Gamthi') that is well-suited for container gardening. The leaves have the same full, nutty aroma. |
| Gamthi Curry Leaf | A specific cultivar from Gujarat, India, known for having the most potent, robust, and desirable aroma of all curry leaf varieties. |