Curry leaves are aromatic leaves from the curry tree, used in South Asian cuisine for their unique, citrusy flavor, which is distinct from curry powder. They are rich in antioxidants and vitamins, have traditional medicinal uses, and can be added fresh or dried to dishes like curries, soups, and rice. They are often sautéed in oil to release their aroma and can be simmered whole in a dish, though they are sometimes removed before serving. 

Curry leaves offer benefits such as antioxidant protection, improved digestion, and support for hair and skin health. They are rich in vitamins A, C, and E, iron, calcium, and other beneficial compounds that can help regulate blood sugar, manage cholesterol, and provide antimicrobial and anti-inflammatory effects.