These leaves don't taste of curry or any of the usual curry spices, but have a subtle, musky and slightly citrus flavour. Not generally used in a curry powder or a dry spice mix, the curry leaves are usually fried in oil before the other ingredients to add extra aroma and depth. Commonly used in Sri Lankan curries and often seen in many Southern Indian recipes for curry, pickles and chutney. A useful substitute if the fresh leaves are unavailable.