Botanical name: Murraya koenigii (L.) Sprengel
Family name: Rutaceae          Commercial part: Leaf

Kadi Patta, Kadipatta, Karivepallai, Sweet Neem leaves

A native Indian plant; these leaves are highly aromatic. They grow from a sub tropical and tropical tree called a Neeme tree, they are commonly referred to as Kari Bevu , which translated means �Black Neem�. They are commonly used in seasoning food in Sri Lanka and India. These leaves when fresh have a very short shelf life; they may be stored in the freezer for up to one week. They are also available dried.

This fresh curry leaf has the similar aroma of a tangerine. These leaves can be eaten without any harm to humans. They are widely used in vegetarian dishes in India, and will seldom be found in non vegetarian dishes.

Description

A native Indian plant; these leaves are highly aromatic. �. They are commonly used in seasoning food in Sri Lanka and India. These leaves when fresh have a very short shelf life; they may be stored in the freezer for up to one week. They are also available dried.

This fresh curry leaf has the similar aroma of a tangerine. These leaves can be eaten without any harm to humans. They are widely used in vegetarian dishes in India, and will also be found in non vegetarian dishes.Curry leaves adding a very distinct flavor and aroma to an assortment of dishes.Apart from being widely used in medicines,it is widely used in Many cuisines.The green mid-sized leaves are joined to main stem and have a faint aroma which can be experienced while cooking.

Culinary Uses

• They are primarily used in Indian cuisine to temper recipes. Use torn curry leaves or whole as a tempering agent for Veg & Non-Veg Iteams etc.
• Use chopped curry leaves along with green chillies and ginger to flavour Dishes.
• Dry roast curry leaves and combine with dried red chillies, asafoetida and urad dal to make spicy chutneys and powders which should be had with sesame oil and steamed rice.

Health Benefits

• Curry leaves have antioxidant, antimicrobial and anti inflammatory properties and is thus used widely in Ayurvedic medicines.
• It aids digestion and thus one can chew curry leaves when having a tummy ache. It is especially good for preventing diarrhea.
• Scientific research has proven that inclusion of curry leaves is beneficial for people with diabetes. Curry leaves taken with black pepper on an empty stomach can reduce blood sugar levels.
• It helps in skin care too. Intake of curry leaves can promote clear and healthy skin.
• They are a fair source of Vitamin A and calcium.

Botanical name: Murraya koenigii (L.) Sprengel
Family name: Rutaceae          Commercial part: Leaf

Kadi Patta, Kadipatta, Karivepallai, Sweet Neem leaves

A native Indian plant; these leaves are highly aromatic. They grow from a sub tropical and tropical tree called a Neeme tree, they are commonly referred to as Kari Bevu , which translated means �Black Neem�. They are commonly used in seasoning food in Sri Lanka and India. These leaves when fresh have a very short shelf life; they may be stored in the freezer for up to one week. They are also available dried.

This fresh curry leaf has the similar aroma of a tangerine. These leaves can be eaten without any harm to humans. They are widely used in vegetarian dishes in India, and will seldom be found in non vegetarian dishes.

Description

A native Indian plant; these leaves are highly aromatic. �. They are commonly used in seasoning food in Sri Lanka and India. These leaves when fresh have a very short shelf life; they may be stored in the freezer for up to one week. They are also available dried.

This fresh curry leaf has the similar aroma of a tangerine. These leaves can be eaten without any harm to humans. They are widely used in vegetarian dishes in India, and will also be found in non vegetarian dishes.Curry leaves adding a very distinct flavor and aroma to an assortment of dishes.Apart from being widely used in medicines,it is widely used in Many cuisines.The green mid-sized leaves are joined to main stem and have a faint aroma which can be experienced while cooking.

Culinary Uses

• They are primarily used in Indian cuisine to temper recipes. Use torn curry leaves or whole as a tempering agent for Veg & Non-Veg Iteams etc.
• Use chopped curry leaves along with green chillies and ginger to flavour Dishes.
• Dry roast curry leaves and combine with dried red chillies, asafoetida and urad dal to make spicy chutneys and powders which should be had with sesame oil and steamed rice.

Health Benefits

• Curry leaves have antioxidant, antimicrobial and anti inflammatory properties and is thus used widely in Ayurvedic medicines.
• It aids digestion and thus one can chew curry leaves when having a tummy ache. It is especially good for preventing diarrhea.
• Scientific research has proven that inclusion of curry leaves is beneficial for people with diabetes. Curry leaves taken with black pepper on an empty stomach can reduce blood sugar levels.
• It helps in skin care too. Intake of curry leaves can promote clear and healthy skin.
• They are a fair source of Vitamin A and calcium.