A direct relative of the venerable neem plant ( Veppumaram ) the curry leaf is used in Keralite cuisine as a seasoning and flavor enhancer, it is also used in Indian, Indonesian, Malaysian, dishes and it's leaves added to curries at the last stage called ( kaduku varakkal) not a particular large plant 2 to 3' it has dark green leaves with small spiny edges. Temperatures should be 45 degrees and higher .Water when soil is dry to the touch, fertilise spring and summer months only.

CLP-30 Murraya Koeniggi "Curry Leaf"