Curry Leaves
Know Your Product(KYP)
The curry tree (Murraya koenigii) or curry leaf tree is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), and is native to India.
Health Benefits
- Rich in Antioxidants Properties
- Cures Gastronomical Problems
- Lower Cholesterol Levels
- Helps for Liver Protection
- Skin Benefits
Methods of Use:
- You should remove the curry leaves from the stems, wash them, and pat them dry. Place them on a large plate with a sieve or mesh cover and set the leaves out in the sun for 2-3 days. Store the dry leaves in a plastic container; you can even keep them in the fridge and simply get one whenever you need!
Know Your Product(KYP) (Continued)
Uses
The fresh leaves are valued as seasoning in the cuisines of Gujarat, South and Southeast Asia.They are most widely used in southern and west-coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In Cambodia, the leaves are roasted and used as an ingredient in a soup, maju kreung. In Java, the leaves are often stewed to flavour gulai. Though available dried, the aroma and flavour are greatly inferior. The oil can be extracted and used to make scented soaps.
The leaves of Murraya koenigii are also used as a herb in Ayurvedic and Siddha medicine in which they are believed to possess anti-disease properties, but there is no high-quality clinical evidence for such effects
Common Names
Curry leaf tree is also called karuveppilai, sweet neem, kadi patta, kadhi limbdo (in Gujarati), curry vepillai, kari bevu (in Kannada meaning, black neem) karivepaku or noroxingho pat (in Assamese, derived from Narasimha) among numerous other names, depending on the region.
Source: Wikipedia & Madhav University
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