Curry Tree
SPICES / spicy · fresh · citrus
Curry Tree
| Category | SPICES |
| Subcategory | spicy · fresh · citrus |
| Origin | |
| Volatility | Heart Note |
| Botanical | Bergera koenigii |
| Appearance | Pale yellow to amber liquid |
| Odor Strength | High |
| Producing Countries | India, Sri Lanka, Myanmar, Thailand |
| Pyramid | Heart |
Warm, herbaceous-spicy with a particular curry-like aroma. Curry leaf (Murraya koenigii) smells nothing like curry powder: greener, more citrus-herbal, with a nutty roasted quality.
Scent
Evolution over time
Immediately
Immediately
Green-herbal brightness with peppery freshness
After a few hours
After a few hours
Warm nutty-aromatic spice
After a few days
After a few days
Faint warm-herbal persistence
Terroir & Chemotypes
Indicative 2025 wholesale prices.
The Full Story
Did You Know?
Did you know?
Murraya koenigii is in the Rutaceae (citrus) family, not related to Piper nigrum or Curcuma longa. Its citrus-herbal freshness is a family trait it shares with oranges and lemons.
Extraction & Chemistry
Extraction method: Steam distillation of fresh leaves. CO2 extraction preserves a more complete profile.
↑ See Terroir & Origins for origin-specific methods.
| Molecular Formula | Complex essential oil — key components: sabinene (C₁₀H₁₆), β-caryophyllene (C₁₅H₂₄), α-pinene (C₁₀H₁₆) |
| CAS Number | 91771-61-8 |
| Botanical Name | Bergera koenigii |
| IFRA Status | No known restrictions |
| Synonyms | Murraya, Curry Leaves |
| Physical Properties | |
| Odor Strength | High |
| Appearance | Pale yellow to amber liquid |
In Perfumery
Niche spice modifier in the heart zone. Key volatiles: beta-caryophyllene, beta-phellandrene, alpha-pinene, linalool.
