Curry Patta

Curry Leaves

Local name: ‘Curry Patta’

Scientific name: Murraya koenigii  (L.) Spreng







Taxonomic Position According to Cronquist (1981)


Kingdom Plantae
Division Magnoliophyta
Class Magnoliopsida
Order Sapindales
Family Rutaceae
Genus Murraya
Species M. koenigii


Botanical Description of Curry Leaves

Habit: Perennial  small tree, growing 4–6 m.

Karipata Plant

Root: Tap root system

Stem:  Around 13–20 feet tall, with a trunk up to 40 cm (16 in) diameter.

Leaf: The aromatic leaves are pinnate, with 11–21 leaflets, each leaflet 2–4 cm (0.79–1.57 in) long and 1–2 cm (0.39–0.79 in) broad.

Flower: The plant produces small white flowers which can self-pollinate.

Fruit:  Small shiny-black berries containing a single, large viable seed.

Fruit Karipata

Economic Importance

  • Widely used as spices where the leaves are highly valued as seasoning in southern and west-coast Indian cuisine, and Sri Lankan cuisine especially in curries, usually fried along with the chopped onion in the first stage of the preparation.
  • Also used as medicine

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