करी पत्ता
Murraya koenigii
Curry leaf is the glossy, strongly aromatic leaf tempered in hot oil at the start of countless South Indian dishes. It grows on a small tropical tree and is unrelated to curry powder.
Frying curry leaves in coconut oil until they darken is one of the simplest household oil preparations in southern India, passed between kitchens across generations.
Keshsar follows that familiar preparation logic at a small-batch scale: the leaf is infused with the other botanicals and the oil is carefully strained before bottling.