curry tree

Usually, curry trees grow to 4-6 metres tall, and their trunk grows to 40 centimetres in diameter.

Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add flavor.

Other typical Andhra Pradesh seasonings may be added, such as coriander, curry tree leaf, or garlic.

The Curry Tree (also called Karivepallai or Kadipatta) is a kind of tree.

The leaves of the curry tree are called curry leaves or Sweet Neem leaves.

The scientific name of the curry tree, Murraya koenegii, was chosen to celebrate the botanist Johann Koenig.

Although called "curry plant" it has nothing whatsoever to do with the mixture of spices used in Indian cooking, nor with the curry tree (Murraya koenigii).

Murraya koenigii (L.) Sprengel (Curry Tree, Curry Patta)

The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka.

So far each "estate" has been planted to reflect its region: the Cox garden in Kansas is heavy with okra and corn, with a smattering of bitter gourd, pimento and curry trees in deference to Ms. Cox's Indian roots.

Among the multitude of other aromatics worthy of sniffing are sweet-smelling cinnamon leaves, pungent allspice, curry trees' feathery pennants of compound leaflets, and rough ribbons of citrusy lemon grass (one of the primary ingredients in the cooking of Vietnam, Laos, Cambodia and Thailand).

"No." In this quintessential 1950's tract community about 25 miles southeast of downtown Los Angeles, the transformation of the Foti family's front yard from one of grass to one dense with pattypan squash plants, cornstalks, millionaire eggplants, crimson sweet watermelons, dwarf curry trees and about 195 other edible varieties has been startling.