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A small monsoon tree from India, curry leaf is grown for one thing: the aromatic pinnate leaves that are widely considered fundamental to South Indian cooking. Sizzled whole into hot oil, the characteristic scent lives in fresh leaves only, which is why many cooks prefer to keep the tree, not the jar.
Where this seed came from and who it's related to — parents, siblings and far-flung cousins growing in other jungles across the dex.