India - Spice It Up

Curry leaves (Kadhipatta)

By no means the least significant Indian spice, curry leaves are one of the most enigmatic Indian spices. They are the leaves of the Murraya koenigii, and – while available as a dried herb – is best used fresh, in the first or second stage of cooking, fried up with onions and your tadka spices, to impart a pungent, citrus-like aroma.