Curry leaf is the aromatic leaf of Murraya koenigii, a shrub native to the Indian subcontinent, used fresh, dried, or fried to season South Indian and Sri Lankan dishes such as curries, dal, rice preparations, and chutneys. Despite the name, curry leaf is not the origin of the word "curry" and is not a standard ingredient in curry powder; the two are frequently confused because of the shared name. Its flavor is citrusy, slightly bitter, and nutty, and it is typically fried briefly in oil or ghee at the start of cooking. Pairs well with lentils, coconut milk, mustard seed, tamarind, and seafood.