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Monday, 2 July 2012

Curry Leaves

What is Curry Leaves

Curry leaves is one of the fantastic aromatic herb used in many of dishes in Indian cuisine. Curry leaves known as Murraya koenigii is a tropical to sub tropical tree in the Rutaceae family which is a native to India. The curry leaves tree is a small tree about 4 to 6 m tall with a trunk up to 40cm diameter. The leaves are pinnate with 11 to 21 leaflets and each leaflet about 2-4 cm long and 1-2cm broad. These leaves are highly aromatic and have a nice fragrance. The curry leaves are highly valued as seasoning in southern and west coast Indian cooking and Sri Lankan cooking especially in curries and fried dishes.

Health Benefits

  • Curry leaves aid digestion. It is extensively used in Ayurveda medicine for treating nausea, vomiting and diarrhea.
  • Curry leaves help to flush out fats from our bodies. It reduces the level of bad cholesterol.  By taking 10 - 15 leaves a day in the morning I have seen my body fat level dropped
  • The extract of these leaves could cure irritations from insect bite and minor burns on the Skin.
  •  It plays important role in hair care also as it retains the black colour of the hair.
  • Handful of curry leaves when taken immediately increases lactation after delivery.
  • Curry leaves can slow down the quantity of glucose entering your blood, thus helping diabetes patients. A paste of 10-12 fresh curry leaves, if taken in an empty stomach early morning for at least three months can control type 2 diabetes.
  • Take 10-15 leaves Swish with a mouthful of water and after five minutes, rinse with fresh water. Do it everyday to keep your mouth clean and germ-free
Medical disclaimer:
The information and reference guides in this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.

Names In Other Languages for Curry Leaves (Arabic, Assamese, Bengali,Chinese, French, German, Gujarati,Hindi, Kannada, Malay, Malayalam, Oriya, Sinhala, Spanish, Tamil, Telugu, Turkish, Urdu):

Nutritional value

The nutritional values of 100g of curry leaves are:
Energy:  108kcal
Proteins:  6g
Fat:  1g
Carbohydrates:  18.7g
Calcium:  830mg
Iron:  0.93mg
Magnesium:  44mg
Vitamin C:  4MG

Curry Leaves Substitute

Though there is no real substitute, many people are under the wrong presumption that curry powder is a substitute for curry leaves. But these two are completely different. Curry powder, which is a mixture of various types of herbs and spices like coriander, cumin, turmeric, cinnamon etc., does not have even a trace of curry leaves. Green leaves can be crushed before adding to the dish as this will give an entirely different taste to the food. They are also used for garnish to make the food look more appealing. The only substitute for fresh leaves is the dried version.

Where it can be used
  • The leaves taste somewhat bitter and are regularly used in the preparation of salads, chutneys and other special culinary delicacies in South Indian food. It is also used for seasoning in almost all Indian foods
  • It can be grinded to paste with other spices and can be used as side dish or mix with rice 
  • Curry leaves have health benefits in nourishing hair roots. Take a cooking utensil and pour a cup of coconut oil in it. Put a handful of curry leaves and heat the oil in low flame till the curry leaves become black. Apply this mixture on the scalp two to three times in a week. This excellent Ayurvedic hair oil induces hair growth. The hair tonic can also be used to prevent untimely graying.

How to Store

cumin seeds must be stored in dry place and in some airtight containers so that the aroma as well as the texture of the cumin seeds remains intact. 

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