Curry leaves have a very subtle, understated delicate flavor. They should not to be confused with curry powder, which is a blend of many spices. Curry leaves can sometimes be an ingredient in curry powder, but alone they will not bring enough curry flavor to a dish to consider it a curry. Used in the cuisine of Southern India and Sri Lanka, curry leaves are also sometimes found in the cooking of Northern India. Curry leaves immigrated along to Malaysia, South Africa and Réunion with Southern Indian immigrants and can sometimes be found in the cuisine there. Curry leaves are used in these cuisines as an herb, much like we might use bay leaves, however the leaves are softer and need not be removed before serving. These leaves come from Florida, where a lovely woman picks them fresh for us as needed. They are then dried in our food grade dehydrator. Curry leaves are usually best if you can get them fresh, but these are very difficult to source, so this may be the only alternative.
Dried curry leaves are extremely light - 1/4 ounce is nearly a cup by volume.