Curry leaves are grown mainly in India and South-East Asia. A culinary favourite in South India, Sri Lanka and Malaysia, curry leaves release a subtle aroma. Kaloupilé, caripoulé or carry are just some of the names given to curry leaves, not to be confused with curry, which is a mixture of ground spices. Curry leaves grow on small tropical trees in the citrus family. Dark green in colour, the leaves, or more precisely the leaflets, are only 3 to 4 cm long. In recipes, fresh curry leaves can be replaced by twice as many dried leaves to bring out all the flavours of an authentic curry.