Aromatic leaves, belonging to the neem family, are also called 'Meetha Neem', because these are not bitter like neem. They are used very widely in Indian cooking, especially the South and the West. The curry tree is native to India. Curry leaves are green leaves with a strong aroma and a different flavor which is very Southeast Asian.
They are used as a tempering, imparting subtle aroma to the dishes. It is a very popular seasoning in Asia, especially in curries where they're used fried in tempering for rasams, sambhar, dals, chutneys, dhoklas and upmas. Toasted/roasted leaves with a crunch are crushed and used in soups.
Commonly used as seasoning, this leaf adds a special flavour to every dish. But there is more to the humble curry leaf than simply flavour. Packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.