Curry leaves

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Also known as: Girinimba, Kadi patta, Karivepilla

Description: The curry leaves comes from the curry tree - which can grow up to 20 feet - and is a native of India and Sri Lanka. The leaves are dark green, slightly bitter and very aromatic. Curry leaves are added to stews, soups and curries for the flavour and aroma.

Commonly used in: Seasoning in most Indian dishes. It is also used in Ayurvedic medicines as it possesses anti-diabetic properties.

Health Benefits: They help control diarrhoea and blood glucose levels. It is a good source of vitamin A and consuming fresh leaves promotes good eye sight. Consuming tender curry leaves is also believed to reduce the side effects of both chemotherapy and radiation therapy.