Murraya koenigii CURRY TREE
5 fresh seeds for cultivating

The leaves of Murraya koenigii CURRY TREE are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation.

They are also used to make thoran, vada, rasam and kadhi.
In their fresh form, they have a short shelf life, and they don't keep well in the refrigerator.
They are also available dried, though the aroma is largely inferior.