Cookbook:Curry Leaf

Curry leaf or kadi patta is an herb common to South and Southeast Asian cooking.

Characteristics
The leaf is small and green, with a pointed tip and glossy appearance. The flavor is described as complexly aromatic, with notes of citrus, sulfur, pine, bay, and more. The leaves are sometimes dried and even ground, though the flavor is less than that of fresh leaves.

Selection and storage
When purchasing fresh leaves (ideal), select those that are small and nicely green, without blemishes or rot.   They can be wrapped in paper towels and stored in the fridge in a plastic container for 1–2 weeks or so. They can also be stored in the freezer for at least a couple months. If you need dry leaves, drying them yourself can give you more control and gives you a better idea of their age.

Use
The leaf is used in many South Indian dishes, where it adds flavor and a spicy pleasant smell. Typically, it is first fried in oil to help it bloom and release its aromatic compounds, as in tadka. However, the whole leaf itself is rarely eaten.

Substitution
Unfortunately, it's very difficult to substitute another ingredient for curry leaf—you may simply want to leave them out if you can't find any.