Native to India and Sri Lanka, the leaves of caloupile (Reunion name) have a powerful and warm smell and exude an aroma reminiscent of curry blend. However, the spice mix should not be confused with the leaves of the shrub itself.
Widely used in Indian and vegetarian cuisine, they can be used crushed or whole in dishes. Many Creole and Tamil recipes incorporate curry leaves in rougail, massalés or carries. Chiseled, they also perfume marinades and omelettes.
Caloupilé relieves indigestion and nausea, it is also used for its antioxidant, anti-inflammatory and antimicrobial action. It also helps to fight diabetes and cholesterol.