Curry Leaves, Kadi Patta

Curry Leaves (Kadi Patta) are a must-have ingredient for adding rich aroma and distinctive flavour to your favourite dishes. Widely used in Indian cuisine, these fragrant leaves can enhance everything from traditional curries and rice dishes to stir-fries and chutneys. Freshly grown and easy to use, curry leaves are a simple way to elevate your everyday cooking.

Family: Rutaceae
Origin: India
Max Height: 4–6 m
Plant Height: 30–40 cm

Common Names: Curry Tree, Curry Leaves Tree, Curry Plant, Sweet Neem, Methi Neem, Kadhi Patta
Flower Colour: White

Drought Tolerance: High
Sun Tolerance: High
Water Requirement: Medium
pH Level: Basic

Pest Tolerance: Medium
Disease Tolerance: Medium
Growth Rate: Fast

The Curry Leaf Plant, also known as Kadhi Patta, is valued for its aromatic leaves and distinctive flavour. Originally from India, it has become a popular culinary plant across Asia and is an essential ingredient in many traditional dishes, including Kadhi Pakoda. Its fragrant leaves can be used fresh to add a delicious depth of flavour to curries, rice dishes, chutneys, and more.