But the modest curry leaf is more than just a flavoring agent. Curry leaves, which are high in carbs, fiber, calcium, phosphorus, iron, and vitamins such as vitamin C, vitamin A, vitamin B, and vitamin E, help your heart operate better, fight infections, and can energize your hair and skin. They also have anti-inflammatory properties. Curry leaves are used in Indian cooking to add flavor to dishes including curries, stews, soups, salads, and beverages. The leaves are highly aromatic and contain large amounts of antioxidants. They have a mild taste that is often described as spicy or hot. Fresh curry leaves can be found in the refrigerator section of Asian markets. If you cannot find them, substitute with 2 teaspoons of dried curry leaves. Curry leaves contain two types of compounds: organic acids and essential oils. These compounds give curry leaves their unique flavor and also help them perform other functions in the body. For example, the presence of organic acids makes curry leaves good for digestion because they relieve gas, diarrhea, and constipation. The oil content of curry leaves helps prevent bacteria growth through its antiseptic properties. Bacteria grows rapidly in warm conditions so keeping your kitchen cool will keep harmful bacteria at bay. Curry leaves are a healthy addition to any diet. They are filled with nutrients that provide many benefits to our bodies when consumed on a regular basis.