Dried Curry Leaves

Curry leaves name derived from the Tamil word “Kari” meaning spicy, curry leaves are mentioned in ancient Tamil scriptures dating back to the 4^th century AD for its amazing benefits and culinary significance.

Curry Leaves are a quintessential aromatic ingredient found in Indian households that have innumerable health and therapeutic benefits.

KEY APPLICATION : Promote appetite, digestion, reduce bad cholesterol, promote oral hygiene, destroy pathogenic organism, anti-diarrhea, anemia, diabetes, indigestion, obesity, kidney problems, liver problems, hair and skin problems, externally used against skin eruptions also.

PLANT FAMILY: Rutaceae

BOTANICAL NAME: Murraya Koenigii

VERNACULAR NAMES: Curry-Leaf, Surabhini-nimba, Karipattaa, Karuveppilei, Karivempu, Kattuveppilei, Meethi Neem, Kathneem, Gandhela, Barsanga

CHEMICAL COMPOSITION & NUTRIENT ANALYSIS OF LEAF

Leaves are rich in carbazole alkaloids, coumarin, glucoside, scopolin

Nutritional value per 100 g (3.5 oz)

Energy (108kcal), protein (6.1gm), fibre (6.4gm), phosphorus (57mg), calcium (830mg), iron (0.93mg), magnesium (44mg), Carotene (7560 µg), riboflavin (0.210mg), nacin (2.3mg), vitamin C (4mg), folic acid (23.5 µg)

MEDICINAL PROPERTIES

The understanding of medicinal properties will help us utilize the herb better. Below are medicinal properties along with its meaning indicating multiple health benefits:

· Antibacterial- Destroy bacteria or suppresses their growth.  

· Antifungal- Have a killing action on fungi or destroy fungi.

· Antispasmodic- Used to relieve spasm of involuntary muscle.

· Antiprotozoal- Treat infections caused by protozoa.

· Anthelmintic- Expel or destroy parasitic worms especially of the intestine.

· Anti-cancer- Prevent a malignant and invasive growth or tumour.

· Anti-diabetic- Used to control the level of glucose (sugar) in the blood.

· Hepatoprotective- Prevent damage to the liver and cure a liver injury or liver dysfunction.

· Insecticidal- Capable of killing insects or controlling their growth.

· Stomachic- Stimulate gastric activity and improves appetite and digestion.

AYURVEDIC PROPERTIES

Rasa (Taste) –Tikta (Bitter), Kashaya (Astringent)

Guna (Qualities) – Laghu (Light to taste), Rooksha (Dry)

Virya (Potency) – Ushna (Hot)

Vipaka (Post digestive effect) – Katu (Pungent)

Effect on tridosha (Humors) - Balances Kapha & Vata

IMPORTANT NOTE

The information provided is for educational purposes only. This data is not to be considered complete and is not guaranteed to be accurate.