No, they are completely different. Curry leaves are an herb from the Murraya koenigii tree with a unique aromatic flavour. Curry powder is a ground spice blend, typically containing turmeric, coriander, and cumin, and does not usually contain curry leaves.
Curry leaves have a complex flavour that is hard to substitute. They have a pungent aroma with hints of citrus, anise, and a slight bitterness. When fried in oil, they release a nutty and savoury fragrance that is foundational to many South Indian dishes.
Yes, curry leaves are completely edible. They are used as a flavouring agent, similar to bay leaves, but they are often eaten rather than discarded. When fried until crisp, they add a delightful texture and taste to the dish.
To maintain their flavour and aroma, store dried curry leaves in a sealed, airtight container. Keep them in a cool, dark, and dry place, such as a pantry, away from direct sunlight and moisture. Stored properly, they can last for many months.
There is no perfect substitute due to their unique flavour. However, in a pinch, you could use bay leaves for a similar aromatic background, though the taste will be different. Some suggest a mix of lemon zest and basil, but it's best to source real curry leaves for authentic flavour.
Both fresh and dried curry leaves are used in cooking. Fresh leaves have a stronger, more vibrant flavour. Dried leaves have a milder, deeper, and slightly smoky aroma. Dried leaves are more convenient for storage and are excellent for tempering in oil.
