Curry leaves (not related to curry powder) come from a citrus tree found predominantly in the South Asian region. Also known as sweet neem leaves, this herb is used extensively in Indian and Sri Lankan cooking to impart herbaceous flavour and aroma to curries, soups, dhals and fried dishes. Curry leaves can be used fresh and are often fried in oil (to release the volatile oils) to add to a dish while it is cooking, or as a finishing touch or garnish. If fresh leaves cannot be sourced, dried curry leaves can be used, although their intensity is diminished slightly in the drying process. The curry leaf plant can be grown in New Zealand – but do not confuse it with the curry plant. Leaves can be frozen.