Curry Leaves or Murraya Koenigii is one of the most widely used flavouring herbs in various Indian cuisines. It finds its way in nearly all preparations ranging from snacks, main course, tempering ingredients, and also in sides such as chutneys.
It is also known as Kari Patta or Mitha – Sweet Neem in some Indian languages. As with most of the commonly used herbs in India, it has a rich nutrient profile and possess several medicinal properties.
The leaves are slightly bitter, have a pungent taste, and unique aromatic flavour which they retain even upon drying. They are used fresh, dried, or in powdered form in different food preparations.
In Ayurveda, curry leaves are believed to have mild laxative properties, which helps the stomach to get rid of unwanted waste and also removes the toxic wastes AMA. Consumption of curry leaves balances out the Pitta Dosha in the body.
Nutrient information: Rich source of Vitamin A and C, Calcium , Antioxidants, and Folic Acid, Kaempferol (anti inflammatory)
Health Benefits of Curry Leaves
- Helps in the absorption of iron – Add the leaves to meals, modes of consumption given below
- Boosts blood circulation, immune system, and metabolic processes
- Prevents Diabetes – Powder of dried leaves can be added to meals
- Delays premature graying of hair – Application mentioned below
- Relieves from Nausea and Heart burn – Juice of the leaves mixed with fresh lemon juice and sugar helps to treat nausea and indigestion
- Anti inflammatory and Anti microbial in nature
- Improving the eyesight and prevents the eye cataract
Modes of consumption
- Ingestion – Chewing few leaves (8 to 10 in quantity) with empty stomach to regulate peristalsis, onset of diabetes & control high levels of cholesterol.
- External application – Boil handful of curry leaves in one table spoon of coconut oil till they changes colour. Use this oil to massage the scalp (root of hair) and wash after 2 hours with shampoo. This will help the hair to grow, prevent premature graying, and address hair fall.