Curry patta, also known as kadi patta or curry leaves, is a popular ingredient in Indian cuisine. It has a unique flavor and aroma that adds depth to many dishes. In English, it is referred to as sweet neem leaf or simply “curry leaves”. The leaves have been used for centuries in Indian cooking and have become an integral part of the country’s culinary history. They are often fried with mustard seeds and chilies or added to curries for extra flavor. Curry patta can be found fresh at most grocery stores or dried at specialty spice shops, but they do lose their flavor when dried so adding them towards the end of cooking offers the best results. Their distinctive taste pairs well with all kinds of spices such as cumin, turmeric, coriander, ginger and garlic – making them versatile enough to be used in both savory dishes like dal or sambar and sweet recipes like laddu (sweet balls). Whether you use fresh curry leaves straight from your garden or buy them pre-dried from the store, don’t forget this simple yet powerful herb – it will add another dimension of flavor to your dish!