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CURRY LEAF 

(Mitha-neem) The fresh curry leaf provides the distinctive flavor of south Indian and Sri Lankan cooking. Anyone who has had the good fortune to savor dosas – thin pancakes with a spicy curry leaf-drenched filling – will know how wonderful this herb is. It is also a feature of the Cambodian, Laotian, Thai, Indonesian and Malay cuisines. Best used fresh, the leaves of this small shrub or tree have a strong curry aroma when bruised. The leaves are best added to curries at the last stage. A typical south Indian curry is made with mustard seeds, shallots and fresh curry leaf. Medicinally, the leaves and other parts of the plant are used for digestive problems, constipation, colic and diarrhea. A small tree or shrub, curry leaf requires a minimum 15-18°C, sun or partial shade, and moist, rich soil.