Curry powder and curry leaves are actually unrelated but often mixed up . It is true that both are very often used in Indian cuisine, but that is the only thing they have in common. Curry powder is a traditionally spicy blend of ground turmeric, chilli powder, cumin and other spices while curry leaves have gained their reputation not for their taste but rather for their use in many dishes.
The glossy leaves are vibrant green and teardrop-shaped, about one-and-a-half inches in length, an explosion of flavour just waiting to be released with warm, lemony and slightly bitter nuances. A key ingredient in South Indian cuisine, curry leaves are used in much the same way as bay leaves are used in the West.
An anti-inflammatory, antioxidant and effective in regulating blood sugar levels, curry leaves also improve the functioning of the stomach and small intestine and is also considered a very good fat-burning food.
around ten curry leaves in your preparation from the start of cooking, Curry leaves can be added fresh to sauces as well in pasta, rice and lentils.