Curry leaves are usually fresh or dried and used as a spice and in complex seasonings in culinary traditions. Curry Leaf Extract is obtained by the solvent extraction of the dried leaves of Murraya koenigii. The volatile compounds in curry leaf are accountable for its distinctly citrusy, bitter, and earthy aroma. The resultant product has the characteristic aroma of curry leaf, with an underlying highly aromatic and layered quality.

The flavour is bright and herbaceous initially, followed by a unique, characteristic earthy depth. It is a free-flowing liquid that is typically dark green in colour.