Curry Leaf

Note Profile

Prepared

About

Curry leaf oil is green, spicy and pungent with a citrus edge, distilled from the leaves of Murraya koenigii - a member of the Rutaceae, the citrus family, which is where the citrus facet comes from. It is not related to the curry SPICE blend, and not related to the 'curry plant', Helichrysum italicum.

Scent Profile

The curry note smells warm, spicy and distinctly savory, with prominent cumin-like facets and hints of dried yellow spices. It often shows nuances of toasted seeds, earthy turmeric, slightly bitter fenugreek and aromatic coriander, sometimes with green, leafy curry-tree accents. In a composition it can shift from sharp and piquant in the opening to smoother, warmer and more rounded as it settles into the heart and base.

ScentWheel

Breadthfocused

EnvelopeHeart · ~8h lasting

Family Green & Aromatic, Spicy

Read off the wheel, not a label applied to the note.

What this is made of

Curry leaf absolute

A natural extract

CAS 876068-15-4

Murraya koenigii leaf, not the spice blend.

How the layers join

Origin

Steam-distilled or CO2-extracted from the leaves of Murraya koenigii (Rutaceae), grown wild and on plantations in South India and Sri Lanka. Only a limited quantity is produced commercially. Principal constituents include beta-caryophyllene, beta-elemene and alpha-humulene; more than 100 compounds have been reported across origins, with monoterpenoid, sesquiterpenoid and mixed chemotypes all recorded, which is why supplier descriptions of this oil vary so widely. RENAMED from `curry` on 2026-08-18: that slug was ambiguous across three different things and now aliases to `immortelle`, which is what a fragrance listing 'a curry note' overwhelmingly means.

Usage in Perfumery

Perfumers use the curry note sparingly to introduce a savory, gastronomic twist or to emphasize the spiciness of oriental, woody or experimental gourmand fragrances. It often appears in the heart of a composition, woven around resins, woods, or creamy notes such as coconut and tonka to balance its sharp, culinary facets, as seen in curry-inspired niche scents. Because it can easily dominate or read as food-like, it is typically dosed with care and paired with green herbs, citrus, or incense to create contrast and sophistication.