Curry leaf (Karipatta, meetha neem leaves)

The curry tree (Murraya koenigii is a tropical to sub-tropical tree in the family Rutaceae, which is native to India. It is Indigenous to India and cultivated all over India, including the Himalayas, Sri Lanka, and Southeast Asia. The flowers are small, white, and fragrant. The small black shiny berries are edible, but their seeds are poisonous. The Curry leaf is very fragrant when used fresh, but it loses its flavour intensity when dried. The fresh or dried leaf is used whole, crushed, and chopped.

Culinary uses :
The leaves are highly valued as seasoning in southern and west-coast Indian cooking and Sri Lankan cooking and especially in curries. They are also used to make thoran, vada, rasam and kadhi,, dals, samosas, dosai fillings, chutneys, snacks, sambars, soups, breads, and vegetables.

Medicinal uses :
The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. Their properties include much value as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc.
Curry leaves are also known to be good for hair, for keeping it healthy and long. They also contain iron.

Flavour :
Curry leaf is very fragrant when used fresh, but it loses its flavour intensity when dried.

Other names :
Kari leaf.

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