Essential for tempering oil in South Indian cuisine, what aromatic leaves come from the Murraya koenigii tree and are distinct from the spice blend of a similar name?

Curry Leaves

Curry leaves provide a nutty, citrus-like aroma when fried in oil or ghee at the start of cooking. While they share a name with curry powder, the two are unrelated, as the powder is a British-influenced blend of ground spices.