Curry leaf (Murraya koenigii) is an aromatic herb. Indian and Southeast Asian cuisines rely on it for its distinct flavor. Traditional Ayurvedic practices also use it, though modern evidence for health benefits remains limited.
Supplement forms include dried leaves, powder, and extracts. No standard dose or proven benefit exists for any health purpose. Dietary consumption is the most common route.
Eating curry leaf as a spice is generally safe. High-dose supplements have not been thoroughly studied. No significant drug interactions are documented.