Curry Leaf
Curry leaves are the leaves of the curry tree, scientifically known as Murraya koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions.
In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic and hepato-protective (capability to protect liver from damage) properties. The leaves, with their vast herbal properties, are used in various local cuisines across India and other parts of Asia as flavoring agents.
Benefits:
The main nutrients found in curry leaves are:
- Carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals.
- It also contains various vitamins like nicotinic acid and vitamin C, A B and E antioxidants, plant sterols, amino acids, glycosides and flavonoids.
Curry Leaves may help in the following:
- Combination of curry leaves with buttermilk will help diarrhea, constipation and dysentery.
- Make a paste of curry leaves and water, apply on bruises and boils.