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Curry Trees are small, deciduous bushes or trees grown for their leaves, which are used fresh in South Indian and other cuisines and Ayurveda. They are native to India and Sri Lanka and are a member of the Rutaceae family along with citrus. Curry trees do best in tropical and sub-tropical zones with warm weather and dry climates. Their aromatic leaves have a faint citrus and anise flavor and are best when used fresh. They lose their flavor quickly when dried. Dried leaves are sometimes an ingredient in curry powder. There are three different varieties: 1) Regular, which grow tall and fast, 2) Dwarf, which are shorter and have lighter, longer leaves, and 3) Gamthi, which grow the slowest and produce the thickest, most fragrant leaves.
Curry trees produce small white flowers that attract birds and self-pollinate. The small, shiny black berries can be used in desserts, but the seeds are poisonous. Curry trees are frost-tender and require temperatures above 4°C. They can be grown indoors in containers, but the container size must be gradually increased as the plant grows.
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