Curry leaves are small, aromatic leaves commonly used in Indian cooking to add a distinct flavor and aroma to dishes. These dark green leaves come from the curry tree, which is native to India and other parts of Asia. They have a citrusy and slightly bitter taste, and are often used in curries, soups, stews, and chutneys. Curry leaves are rich in antioxidants and have been used in traditional medicine for their potential health benefits. They are typically added to dishes whole or chopped, and are usually fried in oil at the beginning of cooking to release their flavor.