scored 92/100
Also known as murraya koenigii, kadi patta, sweet neem, curry tree leaf
Curry leaf is an aromatic South Indian leaf tempered in hot oil, supplying iron and calcium plus antioxidant carbazole alkaloids.
0.7 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 92.
Curry leaf (Murraya koenigii), known in India as kadi patta, is the glossy aromatic leaf of the curry tree, native to the Indian subcontinent and central to South Indian cooking. Despite its name it is unrelated to curry powder; instead it carries a distinctive nutty, citrus-pepper fragrance that is unlocked by frying the leaves in hot oil or ghee at the start of a dish, a technique called tadka or tempering. The leaf is a modest source of iron and calcium and contributes plant polyphenols, but its most studied compounds are carbazole alkaloids such as mahanimbine and koenigine, which show antioxidant and metabolic activity in laboratory and animal research, including effects on blood lipids and glucose. Curry leaves flavor dals, sambar, rasam, chutneys, and curries and are typically left in and eaten with the dish. Because they are used in small amounts and dried leaf loses potency relatively fast, their role is primarily aromatic and bioactive rather than a major nutrient source.
Carbazole alkaloids including mahanimbine and koenigine scavenge free radicals and inhibit lipid peroxidation
Carbazole alkaloids have shown lipid-lowering and glucose-modulating effects in animal studies
The leaf supplies non-heme iron and calcium that support oxygen transport and bone health
Curry leaves are added at the tempering stage whenever a dish is cooked.
Fasting-compatible
Used in small culinary amounts they add negligible calories.
Per 100 g of the default form. Bars show how much higher or lower curry leaf is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Curry Leaf is classified as a herbs & spices. Curry leaf is an aromatic South Indian leaf tempered in hot oil, supplying iron and calcium plus antioxidant carbazole alkaloids.
Curry Leaf scores 92/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Manganese, Iron, Calcium. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0.2 g of protein (~0% of the 50 g daily value).
Not really. A 2 g serving provides about 0.5 g of fiber (~2% of the 28 g daily value).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.7 g of net carbs (1.2 g total minus 0.5 g fiber).
Best any time of day. Curry leaves are added at the tempering stage whenever a dish is cooked.
A typical serving is around 2 g (~6 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating curry leaf alongside several other herbs & spices sources.
Curry Leaf pairs nicely with: Pair with mustard seeds and ghee in a tempering because hot fat blooms the curry leaf's aromatic oils; Combine with lentils and dal because the nutty citrus note lifts simple legume dishes; Use with coconut and chili in South Indian chutneys because they balance its peppery fragrance.
Encyclopedia entries that supply the same signature nutrients curry leaf contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients curry leafcontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.