Curry leaves are the aromatic, pinnate leaves of the Murraya koenigii tree, also known as the curry tree, and are a staple in Indian and Sri Lankan cuisine, known for their citrusy and slightly bitter flavor. 

Here's a more detailed description:

Appearance:

Shape:

The leaves are small, glossy, and elongated, with a vibrant green color. 

Structure:

They are pinnately compound, meaning they have multiple leaflets arranged along a central stem, typically 11 to 21 leaflets per leaf. 

Aroma:

Curry leaves have a distinct, strong, and aromatic fragrance, often described as citrusy, lemongrass-like, and nutty. 

Taste

They have a pungent, herbal, earthy, acidic, and lightly bitter flavor with anise, asafetida, and nutty nuances 

Uses:

Culinary:

Curry leaves are used in a variety of dishes, particularly in curries, soups, stews, chutneys, and rice dishes.

Flavor Enhancement:

They are added to hot oil at the beginning of cooking to release their flavor and aroma, enhancing the taste of the dish.

Medicinal:

Curry leaves are believed to have various health benefits, including improving digestion, reducing inflammation, and lowering cholesterol and blood sugar levels.

Other Names:

They are also known as kadi patta or sweet neem leaves 

Plant:

• Tree: The curry tree is a small, evergreen tree or shrub that is native to India and other parts of Southeast Asia. 
• Growth: It typically grows to 6-15 feet tall. 
• Flowers: The plant produces small, fragrant, white flowers. 
• Fruits: The fruits are small, black, berry-like, and edible, but the seeds are poisonous and must be removed before consumption.