Curry leaves

Curry Leaves (Murraya koenigii) are a tropical to sub-tropical plant in the family Rutaceae, and are native to India. The leaves, known as curry leaves, are highly aromatic and are used as a herb in Indian cuisine and Sri Lankan cuisine.

Description

The Murraya koenigii plant is a small tree, growing 4–6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11–21 leaflets, each leaflet 2–4 cm long and 1–2 cm broad. The plant produces small white flowers which can self-pollinate to produce small shiny-black berries containing a single, large viable seed.

Culinary Uses

Curry leaves are an integral part of Indian and Sri Lankan cuisines. They are used in many dishes, such as sambhar, rasam, and curry. They are often used in the start of cooking to flavor the oil, along with other spices like mustard seeds and cumin. The leaves are also used in Ayurvedic medicine due to their high nutritional value and various health benefits.

Health Benefits

Curry leaves are known to have several medicinal properties. They are rich in antioxidants and have anti-inflammatory properties. They are also known to have anti-diabetic properties. In Ayurvedic medicine, they are used to treat various ailments like indigestion, diabetes, and high cholesterol.

Cultivation

Curry leaves grow well in tropical and sub-tropical climates. They prefer well-drained soils and full sunlight. The plant can be propagated from seeds, cuttings or by root suckers.

See Also

• Indian cuisine
• Sri Lankan cuisine
• Ayurvedic medicine