Curry leaf

Curry leaf (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka. Its leaves are used in many dishes in the Indian subcontinent. Often used in curry recipes, the leaves are generally called by the name 'curry leaves', although they are also literally 'sweet neem leaves' in most Indian languages.

Description

The small tree or shrub that the curry leaf comes from grows 4–6 metres tall, and is characterized by its aromatic and pinnate leaves. The plant produces small white flowers which can self-pollinate to produce small shiny-black drupes containing a single, large viable seed. The berry pulp is edible, with a sweet flavor, and is used in Ayurvedic medicine, along with the bark, to treat various ailments.

Culinary uses

Curry leaves are highly aromatic and have a unique flavor with notes of citrus. They are an essential ingredient in many Indian dishes. The leaves are often used in the start of cooking and also as a garnish. They are typically fried in oil until crisp and then added to dishes. In addition to their culinary uses, curry leaves have several medicinal properties and are used in traditional Indian medicine.

Cultivation

Curry leaf plants are grown in tropical to sub-tropical regions and require plenty of sunlight. They are fairly easy to grow and can be propagated from seeds, cuttings or by root suckers. The plants are also resistant to most pests and diseases.

Medicinal uses

In Ayurveda, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic, and hepatoprotective (protection of the liver) properties. The roots are used for treating body aches and the bark is used for snake bite relief.

See also

• List of Indian spices
• Indian cuisine
• Ayurveda

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