Murraya koenigii

Murraya koenigii

File:Murraya koenigii.jpg

Murraya koenigii leaves

Murraya koenigii, commonly known as curry tree, is a tropical to sub-tropical tree in the family Rutaceae. It is native to the Indian subcontinent and is widely cultivated in various regions of the world for its aromatic leaves, which are used in cooking.

Description

Murraya koenigii is a small tree, growing 4–6 meters tall, with a trunk up to 40 cm in 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, black, shiny berries containing a single, large seed.

Uses

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

Cultivation

Murraya koenigii is typically grown in tropical and sub-tropical climates. It prefers well-drained soils and can be propagated by seeds, cuttings, or root suckers. The plant requires full sunlight and regular watering to thrive.

Chemical Composition

The leaves of Murraya koenigii contain various bioactive compounds, including alkaloids, glycosides, and flavonoids. These compounds are believed to contribute to the plant's medicinal properties.

Medicinal Properties

In traditional Ayurvedic medicine, Murraya koenigii is used to treat a variety of ailments, including diabetes, diarrhea, and dysentery. The leaves are also believed to have antioxidant, anti-inflammatory, and antimicrobial properties.

Related Pages

• Rutaceae
• Indian cuisine
• Ayurvedic medicine
• Antioxidant
• Anti-inflammatory
• Antimicrobial