Murraya koenigii

Murraya koenigii, commonly known as the curry tree, 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 and curry leaves are an essential ingredient in South Indian cuisine.

Description

Murraya koenigii is a small tree, growing 4–6 m (13–20 ft) tall, with a trunk up to 40 cm (16 in) diameter. The leaves are pinnate, with 11–21 leaflets, each leaflet 2–4 cm (0.79–1.57 in) long and 1–2 cm (0.39–0.79 in) broad. The plant produces small white flowers which can self-pollinate to produce small shiny-black berries containing a single, large viable seed.

Uses

The leaves of Murraya koenigii are highly valued as seasoning in Indian cuisine, particularly in South Indian and Sri Lankan cuisine. They are used in curries, chutneys, and soups. The leaves are also used in Ayurvedic medicine for their purported health benefits.

Culinary

Curry leaves are used fresh or dried, and are often fried in oil to release their flavor before being added to dishes. They are a staple in tadka, a cooking technique used in Indian cuisine.

Medicinal

In Ayurveda, curry leaves are believed to have several health benefits, including improving digestion, reducing nausea, and having anti-diabetic properties. They are also used in traditional medicine to treat diarrhea, dysentery, and inflammation.

Cultivation

Murraya koenigii is cultivated for its aromatic leaves and is grown in home gardens and as a commercial crop. It prefers well-drained soils and a sunny position. The plant is drought-tolerant but benefits from regular watering during dry periods.

Chemical Composition

The leaves of Murraya koenigii contain several bioactive compounds, including alkaloids, flavonoids, and terpenoids. These compounds are responsible for the plant's characteristic aroma and potential health benefits.

See also

• Curry
• Ayurveda
• Indian cuisine

External links

• Murraya koenigii on WikiMD