Curry tree
Murraya koenigii (L.) Spreng.
The curry tree (Murraya koenigii) is a small citrus-family tree with aromatic pinnate leaves smelling strongly of curry; the leaves are an essential spice in Indian cooking and its small fruits ripen to purplish-black.
No ratings yet — be the first!
Gallery
Curry tree — ripe fruitsCurry tree — whole plant
Curry tree — leaves
Curry tree — leaves (sprig)
Curry tree — flowers
Curry tree — flower (close-up)Curry tree — ripe fruitsCurry tree — whole plantOverview
The curry tree (Murraya koenigii), also called curry leaf or sweet neem, is a small evergreen tree or shrub of the citrus family (Rutaceae), genus Murraya, 2–6 m tall. Its **odd-pinnately compound leaves** bear 11–21 ovate-lanceolate leaflets with nearly entire margins and glossy green surfaces, strongly aromatic with the **characteristic curry smell** when crushed. The **small, white, fragrant flowers** are borne in terminal clusters (cymes/panicles), each with five petals. The **fruit is a small drupe**, ovoid, green when young and turning red then purplish-black when ripe, containing 1–2 seeds.
Updated by lebachungtdh@gmail.com · 10/13/2026
The curry tree is native to the Indian subcontinent and Sri Lanka and is cultivated throughout the tropics and subtropics, especially in South and Southeast Asia. Its **leaves** are an important spice (the *curry leaf* or *kari patta*) essential to many Indian dishes; the **leaves, flowers and fruit** are also used in folk medicine (to aid digestion, for diabetes and for hair care). The ripe fruit is edible, though the seeds are not. It has not been assessed by the IUCN and is therefore listed as Not Evaluated (NE).
Updated by lebachungtdh@gmail.com · 10/13/2026
Life cycle
From seed to productGermination & seedling
Seeds germinate on moist soil; seedlings grow into small bushes and are usually propagated by seed or by root suckers.
Stem & leaf growth
The tree produces **pinnately compound leaves** of 11–21 glossy leaflets, strongly curry-scented; the leaves are the main harvested part.
Flowering
**Small white, fragrant flowers** are borne in terminal clusters; they yield nectar and pollen.
Fruiting & dispersal
Flowers develop into **small drupes** that turn green → red → purplish-black when ripe; birds eat the fruit and disperse the seeds.
Distribution & origin
Share of recorded occurrences by region- India & Sri Lanka (native)40%
- Southeast Asia (cultivated)20%
- Other South Asia (cultivated)15%
- East Asia (cultivated)15%
- Other tropics (cultivated)10%
Chemical composition
Relative content in agarwood resin- Essential oil (terpenes)Gives the leaves their curry aroma25%
- FlavonoidsKaempferol, quercetin, etc.20%
- Carbazole alkaloidsKoenine, koenimbine, mahanine...20%
- Terpenoids/glycosidesSecondary components15%
- Vitamins & mineralsA, C, B-group, Ca, Fe, etc.10%
- Other antioxidantsContribute to folk activity10%
Uses
- Spice: the **leaves** (curry leaf) are essential in many Indian dishes, especially curries and chutneys.
- Folk medicine: the **leaves** are used in South Asia to aid digestion, for diabetes and for hair care.
- Other food: the **ripe fruit** is edible (often eaten by birds) but the seeds are not eaten.
- Nectar: the **flowers** provide nectar and pollen for bees.
- Ornamental & home garden: grown as an ornamental and as a year-round leafy herb at home.
Properties
- Aroma
- Crushed leaves have the characteristic curry aroma
- Morphology
- Evergreen shrub with **pinnate compound leaves** and small white flowers
- Medicinal
- Leaves aid digestion; used in Indian traditional medicine
- Culinary
- Leaves are a key spice in Indian cooking
Habitat & conservation
The curry tree favours warm, humid tropical and subtropical climates and grows well in loose, sunny soils. Native to the Indian subcontinent and Sri Lanka, it is widely cultivated in home gardens and plantations across South and Southeast Asia and many other tropical regions; it also grows semi-wild on open, forest-edge ground.
Conservation
The curry tree is not threatened; it is widely cultivated and used and is not a conservation priority. It has not been assessed by the IUCN and is therefore listed as Not Evaluated (NE). Family Rutaceae, genus Murraya. Value: spice, folk medicine and nectar source.
References
- 1POWO — Murraya koenigii (L.) Spreng. — Plants of the World Online (Kew), 2026
- 2GBIF Backbone Taxonomy — Murraya koenigii (L.) Spreng. (key 5421333) — GBIF, 2026
- 3Wikipedia EN — Curry tree (Murraya koenigii / Bergera koenigii) — Wikipedia EN, 2026
- 4Wikipedia VI — Murraya koenigii (Cà ri Ấn Độ) — Wikipedia VI, 2026
- 5Wikipedia ZH — 调料九里香 — Wikipedia ZH, 2026
- 6Ảnh: Kambalakonda curry leaf plant; Curry patta; Curry Tree flower3 — Wikimedia Commons — Wikimedia Commons, 2026
- 7Ảnh: 20260317 Murraya koenigii; Flower of curry leaf; Curry tree ripe fruits — Wikimedia Commons — Wikimedia Commons, 2026