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Indian Curry Leaves

Aromatic Indian curry leaves — fresh and dried, hand-picked, food-safe. Indian curry leaves (Murraya koenigii) — fresh hand-picked or shade-dried. Hand-sorted, debrided, food-safe. RFC loading (fresh) or carton loading (dried) from Chennai, Cochin.

Fresh Curry Leaves · Dried Curry LeavesYear-RoundHS 12119099
Download Spec Sheet ↓
Indian Curry Leaves
The category

Why Indian curry leaves for export

Curry leaves (Murraya koenigii) are native to the Indian subcontinent and grown commercially across South India. Tamil Nadu and Karnataka dominate export-grade supply, with plantation-grown shrubs producing dense, aromatic leaflets suited to both retail and industrial buyers.

Two product forms drive demand: fresh curry leaves for retail and foodservice (shipped chilled, 7–12 day shelf life), and shade-dried curry leaves for the spice trade (longer shelf life, used in masala blends and chutney powders). Dried form retains essential oil content when processed correctly.

ZoeM sources from plantation networks in Coimbatore, Salem and Mysore — districts with established curry leaf cultivation history. Fresh leaves are hand-picked, sorted to remove stems and damaged leaflets, washed, and packed in vented corrugated cartons. Dried leaves are shade-dried at controlled temperature (no direct sunlight, preserves chlorophyll), then graded and packed in food-safe bags.

Variety guide

Compare varieties & grades

We supply the variety and grade most appropriate to your target market and end use. Below is a side-by-side comparison.

Retail & foodservice

Fresh Curry Leaves

Hand-picked, hand-sorted fresh leaves. Bright green colour, aromatic. Packed in vented cartons with cold-chain support.

  • Form Fresh leaflets on stems, or stripped leaflets only
  • Colour Bright green, no yellowing
  • Packaging 100 g / 200 g punnets or bulk 5 kg cartons
  • Shelf life 7–12 days at 4–8°C
  • Top markets UAE, Saudi Arabia, UK, Australia, Singapore
Spice trade & industrial

Dried Curry Leaves

Shade-dried leaves. Used in masala manufacturing, chutney powders, retail spice blends. Long shelf life.

  • Form Dried whole leaflets or coarsely crushed
  • Moisture <10%
  • Colour Olive to dark green (chlorophyll preserved)
  • Packaging 5 kg / 10 kg / 25 kg food-safe bags
  • Shelf life 12 months in cool dry storage
Origin

Where ZoeM sources from

Primary regions: Tamil Nadu · Karnataka · Andhra Pradesh. Full sourcing footprint: Tamil Nadu (Coimbatore, Salem, Erode), Karnataka (Tumkur, Mysore, Mandya), Andhra Pradesh (Chittoor), Kerala.

Season: Year-round harvest from plantation-grown shrubs; peak aroma March–July.

We work with farmer producer organisations (FPOs), cooperatives and direct grower networks in each region. Pre-shipment grading and quality control happens at FSSAI-licensed packhouses and processing facilities close to the source farms, minimising post-harvest delay.

Specifications

Trade specifications

Standard export specifications. Custom grading available on confirmed orders.

HS Code12119099 (Fresh) / 09109990 (Dried, other spices nes)
Botanical NameMurraya koenigii (L.) Spreng.
Origin StatesTamil Nadu, Karnataka, Andhra Pradesh, Kerala
FormsFresh (with stems or stripped) · Dried (whole or crushed)
Moisture (dried)<10%
Packaging (fresh)Vented corrugated cartons, 5 kg bulk or 100/200 g retail punnets
Packaging (dried)Food-safe HDPE/PP bags, 5 kg / 10 kg / 25 kg
Container loading (fresh)Approx. 6–8 MT per 40' RFC HC
Container loading (dried)Approx. 12–14 MT per 40' container (dry, palletised)
Reefer temperature (fresh)4–8°C with 90% RH
Shipping portsChennai, Cochin, Tuticorin
Quality assurance

Certifications & quality control

Every shipment is certified, lab-tested, and traceable to its source. This is non-negotiable for our buyers and forms the spine of our supplier relationships.

APEDAAgricultural & Processed Food Export Authority — Government of India
FSSAIFood Safety & Standards Authority of India license
GAPGood Agricultural Practices — farm-level certification
MSME / UdyamIndian Ministry of Micro, Small & Medium Enterprises
IECImporter-Exporter Code — DGFT
NABL Lab TestingPre-shipment testing at NABL-accredited Indian labs

Pre-shipment lab testing — every shipment ships with a NABL-accredited lab report covering relevant quality and safety parameters for the product type (moisture, residues, microbiological, density, colour, etc.). The report travels with the shipment documentation.

Phytosanitary & fumigation — we arrange Indian Plant Quarantine Department phytosanitary certificates and any required pre-shipment fumigation per the importing country’s regulations.

Traceability — we record source farm, packhouse, processing date and container number for every shipment.

Buyer questions

Frequently asked questions

What forms are available?
Fresh (hand-picked, cold-chained) and shade-dried (longer shelf life, lower freight cost per kg of equivalent flavour). Both food-safe and export-grade.
What is the shelf life of fresh curry leaves?
7–12 days at 4–8°C with 90% RH from packhouse to destination. Cold chain throughout is critical.
Can dried curry leaves be shipped to far markets?
Yes. Dried form holds 12 months in cool dry storage, making it suitable for Europe, USA, Australia and East Asia where fresh transit is impractical.
Are the leaves food-safe certified?
Yes. Sourced from FSSAI-licensed processing units. NABL-tested for microbiological parameters and pesticide residues on confirmed orders.
What packaging do you offer?
Fresh: vented cartons (5 kg bulk) or retail punnets (100 g / 200 g). Dried: food-safe HDPE/PP bags (5 / 10 / 25 kg) or retail pouches on confirmed orders.
How are leaves processed for the dried form?
Shade-dried at controlled temperature — no direct sunlight, no industrial heat. This preserves chlorophyll (visual quality) and essential oil content (aroma and flavour).
What certifications?
APEDA registered, FSSAI licensed, Spices Board India registered, MSME. Phytosanitary certificate per shipment.