Introduction of Curry Leaves
Curry leaves botanical name is Murraya koenigii, some other common names are mitha neem, Kari patta, kadhi patta, curry leaf, and saurabhanimba. The tree is a native of India and Sri Lanka and is cultivated extensively for its aromatic leaves and ornamental value. It grows in all tropical zones and more so rich soils.
The curry leaves are derived from a beautiful, aromatic, and deciduous shrub with slightly bitter and aromatic leaves.
The plant is used in the Indian system of medicine to treat various ailments, and parts of the plant have been used as raw material for the traditional medicine formulation in India.
An analysis of curry shows them to consist of moisture 66.3 percent, protein 6.1 percent, fat 1.0 percent, carbohydrates 16.0 percent, fiber 6.4 percent, and minerals matter 4.2 percent per 100 grams. Their minerals and vitamin contents are calcium, phosphorus, iron, nicotinic acid, and vitamin C.
On steam distillation under pressure fresh leaves yield a volatile oil, beside the oil, leaves contain a residual glucoside called koenigine.
Curry leaves are rich in many vitamins and are used for treating stomachaches and as a carminative and analgesic. It has anti-inflammatory, antioxidant, antitumor immunomodulatory, and antidiarrheal properties.
Apart from many other properties, its leaves are used to relieve nausea and vomiting, it is also considered a cholesterol-reductive agent.
The aromatic leaves are retaining their flavor and other qualities even after drying, and are slightly bitter, acrid, cooling, and weakly acidic in taste.
What is Curry Leaves Benefits & Uses?
The leaves, bark, and root of the curry plant are used in indigenous medicine as a tonic, stimulant, and antiflatulent.
Curry leaves have the quality of an herbal tonic, they strengthen stomach functions and promote its actions. They are also used as a mild laxative.
The leaves can be taken mixed with other mild-tasting herbs. They are equally effective its juice is extracted from 15 grams of leaves taken with buttermilk.
Although curry leaves are used for centuries in South India as a natural flavoring agent in sambar, rasam, and curries. Chutney is prepared by mixing the leaves with coriander leaves, coconut scrapings, and tomatoes.
Here are some health benefits and uses
Burns and Buries
Curry leaves are effective in healing burns, buries, and skin eruptions when applied as a poultice over the affected area.
Eating 10 fresh fully grown curry leaves every morning for three months is said to prevent diabetes due to heredity and due to obesity. The leaves have weight-reducing properties that counter the chances of diabetes.
Fresh juice of curry leaves with lime juice and sugar is an effective medicine for treating morning sickness, nausea, and vomiting due to indigestion and excessive use of fats.
One or two tsp of juice of leaves mixed with a tsp of lime juice taken in these conditions is helpful. The curry leaves are ground to a fine paste and mixed with buttermilk, to be taken on an empty stomach to bring relief from stomach upsets.
Diarrheas, Dysentery & Piles
Tender curry leaves are useful in diarrhea, dysentery & piles, they should be taken mixed with honey. The bark of the tree is useful in bilious vomiting.
In this condition, a tsp of bark powder or decoction of the dry bark is given with cold water.
Fresh juice of curry leaves suffused in the eyes makes them look bright, it prevents the early development of cataracts.
The curry tree fruits called berries are edible and green when raw and purple when ripe. The juice of these berries mixed with an equal proportion of lime juice makes an effective external application for insect stings and bites of poisonous creatures.
The juice of curry tree root is beneficial to relieve pain associated with kidneys.
Premature Greying Hairs
Liberal intake of curry leaves is beneficial in preventing premature greying of hair. They nourish hair, and roots, and the new hair that grows is healthier with normal pigment. The leaves can be used in the form of chutney or leaf juice with buttermilk or lassi.
Curry leaves are the best hair tonic, leaves are boiled in coconut oil until they are reduced to stimulate hair growth and retain the natural pigmentation.
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What are the Side Effects Of Curry Leaves?
All Ayurveda herbs are plant-based, and they don’t have any side effects, but they may react with some allopathy or homeopathy medicine. It is better to consult the doctor if you are on any medications or have unique health issues.
Frequently Asked Question
Q - What are benefits of curry leaves?
Curry leaves are the best hair tonic, relieve pain associated with kidneys, nourish hair and roots, diarrhea, dysentery & piles. Apart from many other properties, its leaves are used to relieve nausea and vomiting, it is also considered a cholesterol-reductive agent.
Q - Is curry leaves and neem the same?
Curry leaves and Neem leaves both are different in terms of taste, benefits, uses, morphology and qualities. Curry leaves botanical name is Murraya koenigii, and Neem leaves botanical name is Azadirachta Indica.
Neem leaves are used in the treatment of ailments, they are bitter in taste.
Curry leaves are used in culinary and in Ayurveda for the treatment of ailments, they are less bitter as compared to neem leaves and it is used in cooking for their aromatic flavor.
Q - What are curry leaves called in English?
Curry leaves called Curry Leaf in English, its botanical name is Murraya koenigii.
Q - What happens if you eat curry leaves everyday?
Curry leaves have been used in India for a long time for their aromatic flavor, it is used in curry, sambhar, rasam, and rice. Small consumption of curry leaves in day-to-day life is good for health.