Curry Leaves

English Name: Curry Leaves or Sweet Neem Leaves

Common Indian Name (Hindi): Meetha Neem or Curry Patta

• Curry leaves (Murraya koenigii )are highly aromatic and are used as a herb. Their form is small and narrow and they somewhat resemble the leaves of the Neem tree.
• The plant is widely used in South Indian States and in Srilanka. The leaves can be taken raw or sautéed. The leaves are used in fresh or dried form for flavoring curries, vegetable, fish and meat dishes, soups pickles, buttermilk preparations, chutneys.
• The spice is said to have many medicinal properties. It is used in the traditional medicinal system for improving the digestive system, skin conditions and as a treatment for diabetes.
• Various biological activities of curry leave include antimicrobial, antioxidant, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc.
• Liberal intake of curry leaves is useful in preventing premature graying of hair. These leaves have the property of nourish the hair roots. New hair roots that grow are healthier with normal pigment.
• Tender curry leaves are valuable remedy for treating diarrhea, dysentery and piles.
• Curry leaves can be used with good results to treat burns, bruises and skin eruptions.
• The root of the curry plant also has medicinal properties. The juice of the root can be taken to relieve pain associated with the kidneys.
• In Kannada language it is called as Kari Baavu (translated to Black Neem), in Telugu it is called as Karivepaku, in Tamil and Malayalam it is known as Karuveppilai, in Oriya Bhursunga Patra, in Marathi Kadhi Limb, and in Gujarati it is called as Kadhi Limdo.