Curry Leaf
Curry leaf is an aromatic South Indian leaf tempered in hot oil, supplying iron and calcium plus antioxidant carbazole alkaloids.
Nutrition · per ~2 g serving · ≈ a pinch
- Vitamin A18.0 iu<1% DV
- Vitamin C0.16 mg<1% DV
- Manganese0.08 mg3% DV
- Iron0.34 mg2% DV
- Calcium16.6 mg1% DV
- Potassium30.0 mg<1% DV
- Magnesium2.4 mg<1% DV
- Polyphenols~3.0 mg
Score · 97/100
Vitamins & minerals packed in relative to calories — the single biggest driver of the score.
How much protein it delivers, by absolute grams and per calorie.
Dietary fiber for gut health, satiety and steadier blood sugar.
Fat quality — unsaturated vs saturated, and trans-fat free.
Polyphenols, flavonoids and other beneficial plant compounds for this food group.
Low sugar with a high fiber-to-carb ratio scores best — gentler on blood sugar.
- Manganese174% DV
- Iron94% DV
- Calcium64% DV
- Potassium32% DV
- Magnesium29% DV
Overview
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.
Health Benefits (3)
- Provides antioxidant protectionlimitedCarbazole alkaloids including mahanimbine and koenigine scavenge free radicals and inhibit lipid peroxidation
- Supports healthy lipid and glucose metabolismlimitedCarbazole alkaloids have shown lipid-lowering and glucose-modulating effects in animal studies
- Contributes iron and calciumlimitedThe leaf supplies non-heme iron and calcium that support oxygen transport and bone health
Food Pairings
- ·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
Practical Tips
- ·Always temper the leaves in hot oil at the start of cooking to unlock the aroma
- ·Crush the leaves gently between your fingers first to wake up the oils
- ·Store dried leaves airtight away from light, as they lose potency faster than most spices
Optimal Timing
Curry leaves are added at the tempering stage whenever a dish is cooked.
Used in small culinary amounts they add negligible calories.
Systems supported
body systems this food feedsPathways supported
biochemical reactions enabled by this foodCompared to other herbs & spices
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.
What people ask about curry leaf
What is curry leaf?
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.
Is curry leaf healthy?
Curry Leaf scores 97/100 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.
Is curry leaf high in protein?
Not particularly. A 2 g serving provides about 0.2 g of protein (~0% of the 50 g daily value).
Is curry leaf high in fiber?
Not really. A 2 g serving provides about 0.5 g of fiber (~2% of the 28 g daily value).
Is curry leaf keto-friendly?
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).
When is the best time to eat curry leaf?
Best any time of day. Curry leaves are added at the tempering stage whenever a dish is cooked.
How much curry leaf should I eat?
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.
What pairs well with curry leaf?
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.
Supplements that mirror Curry Leaf's nutrient profile
Encyclopedia entries that supply the same signature nutrients curry leaf contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
Signature nutrients in Curry Leaf
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.