Curry leaves are the highly aromatic, glossy leaves of the curry tree bush (Murraya koenigii), native to South Asia. They are a central spice in South Indian and Sri Lankan cuisine and should not be confused with curry powder—they are botanically unrelated. Fresh curry leaves have a complex, unique flavor reminiscent of citrus and a hint of anise, with a spicy, nutty note. To develop this flavor, they are almost always briefly fried in hot oil or ghee (a process known as "tempering"). This process releases their fragrance intensely and adds a unique depth to dishes. They are primarily used in curries, lentil dishes (dals), soups, rice dishes, and chutneys. Although dried curry leaves are available, their aroma is significantly weaker. For the most authentic taste, fresh leaves are always the best choice.