Turmeric Leaves (Curcuma Longa)

Turmeric is derived from the Curcuma longa plant, which is native to India, Southeast Asia, and Central America. It belongs to the ginger family. 

Its leaves have a characteristic sour flavor with hints of grass and mint when sliced, mashed, or chewed and a mildly flowery, gingery taste with slightly bitter overtones when cooked.

They are used in folk medicine to treat sprains and edema. The leaves have long been used in herbal tea to treat malaria in the Philippines.

Turmeric's core aspect, curcumin, is responsible for many of its beneficial properties. It has a long history of usage, especially in Ayurvedic and other medicinal uses.
The health advantages vary from preventing blood clots and depression to reducing inflammation, improving skin health, lowering cholesterol, and more.

Use
Commonly used in curries, soups, chutneys, or prepared pickled, can also be ground or crushed to make a paste.
They pair well with lemongrass, kaffir lime leaves, tamarind, chilies, garlic, onion, ginger, and coconut milk. 

Notes
◉ Dried Turmeric leaves should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor.