Curry Leaves | Mitho Limbo | Karivepaku | Kadhilimbachi Pana | Karuvepillai | Kariveppela |

Curry Leaves, also popularly known as Mitho Limbo, Karivepaku, Karuvepillai, or Kariveppela, are aromatic leaves used as an important ingredient of South Indian cooking. These leaves have a beautiful fragrance, due to which it is added to dishes like curries, dals, chutneys, and stir fries. The glossy green leaves impart their flavour when they are mixed with spices, making your meals taste amazing and complete.
Curry leaves are commonly added in their fresh, fried, or crushed forms. Usage of these leaves entirely depend which regional recipes and cooking styles you are using them in. Curry leaves improve digestion and the absorption of nutrients due to their natural enzymes. They are also rich in antioxidants that boost immunity and contribute to healthy hair and skin. Their natural texture does not change during cooking, releasing a steady aroma without turning bitter. Curry leaves are naturally preferred in homes due to their traditional flavour and authenticity.