Gastrointestinal protection : Usage of curry leaves is recommended as a cure for gastrointestinal issues in Ayurveda. They are considered to possess mild laxative properties. Make juice of a bunch of curry leaves and add lime juice, to be consumed for indigestion or a paste made from the leaves can be added to buttermilk and taken every morning over empty stomach.
Fights cancer :The chemical constituents found in curry leaves such as phenols are helpful in fighting cancers such as leukemia, prostate cancer and colorectal cancers. Research showed evidence of cancer fighting properties in carbazole alkaloids extract from curry leaves.
Stops diarrhoea :Research studies concluded that the carbazole alkaloids present in curry leaves or Murraya Koenigii had anti-diarrheal properties. Experiments on lab rats showed that carbazole extracts from curry leaves had significantly controlled castor oil induced diarrhoea. A bunch of curry leaves can be grounded and the paste can be eaten or the juice of the leaves can be consumed.
Antioxidant properties :Research studies have indicated that curry leaves as a good source of antioxidants. The presence of various vitamins like vitamin A, B, C and E help in reducing oxidative stress and free radical scavenging. Curry leaves can be added to your curries, vegetable stews and soup. They are also available in dried powder form.
Anti- diabetic properties : Perhaps one of the biggest health benefits of curry leaves is its use in diabetes control. Research had showed that anti-hyperglycemic properties of curry leaves were beneficial in controlling blood glucose levels in diabetic rats.
Radio-protective and chemo-protective : Studies on the extracts of curry leaves have shown positive results in reducing the effects of chemotherapy, radiotherapy, protection against chromosomal damage, protection of bone marrow and prevention of free radicals in the body.
Skin care : Curry leaves are also helpful in skin care. The juice or paste of the leaves can be applied on burns, cuts, bruises, skin irritations and insect bites for quick recovery.
Lowers cholesterol levels :Curry leaves are also known to reduce bad LDL cholesterol level. Studies have shown that curry leaves have the potential to reduce LDL cholesterol levels.
Eye Disorder :The fresh juice of curry leaves are also used as an eye treatment for certain eye disorders, especially in arresting the development of cataract. Traditional practitioners suffuse the fresh extract of curry leaves in the eyes of patients who suffer from bad eyesight thus helping them to prevent early development of eye disorders. The fruit of the curry leaves tree are believed to be edible and also possess medicinal properties when used as an external application for insect bites and stings of poisonous creatures. The juice of the fruits is blended with an equal quantity of lemon juice and is used to apply on the bites for instant and immediate relief.
Good for hair growth :Curry leaves are believed to help in strengthening hair roots. Dry curry leaves powder mixed in oil can be applied to your hair with quick massage. The paste from curry leaves could also be applied in case of gray hair. Doing these on a regular basis can improve hair growth
Protects against pathogen attack:Research on curry leaves has revealed that they are also effective against fighting bacterial and fungal infections. The leaf extracts from the plant have been comparable to popular anti-biotic drugs.
Protects liver : Liver plays a major role in the digestive system and it needs to be protected from attack of free radicals as well as viral and bacterial attacks. Research on curry leaves indicated that the tannins and carbazole alkaloids present in curry leaves exhibited good hepato-protective properties. They are also helpful in protecting liver from various diseases such as hepatitis and cirrhosis.
Good for eyesight : Curry leaves contain high amounts of vitamin A and are good for eyesight. Vitamin A contains carotenoids which protect cornea, the eye surface. Deficiency of vitamin A may cause night blindness, cloud formations in front of the eye and loss of vision loss in some cases.
Stomach Disorders :Tender curry leaves (plucked fresh, if possible) are mixed with natural honey and consumed to ease any stomach discomfort or indigestion. They can also be mixed with other mild herbs to create a healthy herbal tea. Some people claim this soothes the intestines and works as a laxative. Other healthy curry leaves recipes start by grinding curry leaves to release all the active ingredients. This paste can be mixed with warm water or mildly spiced buttermilk to ensure smooth digestion. This drink also cools down the body and provides relief from fatigue. Curry leaves paste can also be used as a poultice to cure minor skin infections and insect bites. Medical studies are underway to investigate claims that the bark and roots of the curry plant contain active ingredients useful to diabetics and kidney disease. Fats can be flushed out of your system with the help of curry leaves.
Pregnancy :Expectant mothers have also been using curry leaves to reduce the discomfort of morning sickness. This condition is usually seen in the first trimester of pregnancy. The changes in a pregnant woman’s hormones cause nausea that may lead to vomiting. A boiled essence of the bark is used to control nausea and prevent excessive vomiting. Chewing on fresh curry leaves is also beneficial for nausea, though the taste may be slightly bitter. Since there are no curry leaves side effects, this cure for morning sickness is safe for both mother and child. A chemical analysis of the leaves shows that they consist of over 60 percent moisture. The rest is made of a mixture of carbohydrates, fiber, minerals, and vitamins. Many of these are directly responsible for the health benefits you experience.
Let the curry leaves turn to dark brown, and then remove it from the heat.
Let this cool, and once cooled, put it in a glass container.
You can apply this oil regularly on your scalp and leave it for the night.
Tip-2 :Using curry leaves for hair problems such as dandruff, hair fall, and graying hair can be extremely beneficial. Here’s one way you can use curry leaves for hair growth. Boil some curry leaves, hibiscus flowers, gooseberry, and basil leaves in some coconut oil and cool. Apply this oil to your scalp; leave it on for about half an hour, and then shampoo.
About the Vegetable :The curry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka.Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves are generally called by the name "curry leaves", though they are also translated as "sweet neem leaves" in most Indian languages (as opposed to ordinary neem leaves which are bitter).It is a small tree, growing 4–6 m (13–20 feet) tall, with a trunk up to 40 cm (16 in) diameter. The aromatic leaves are pinnate, with 11-21 leaflets, each leaflet 2–4 cm (0.79–1.57 in) long and 1–2 cm (0.39–0.79 in) broad. The plant produces small white flowers which can self-pollinate to produce small shiny-black berries containing a single, large viable seed. Though the berry pulp is edible with a sweet but medicinal flavour in general, neither the pulp nor seed are used for culinary purposes.
Scientific / Binomial name : Murraya koenigii
Popularly Known as :Karipattha, Kadi Patta, Kari Patta, Meeta Neem,Karibevu yele, Daung, Karivepaaku
Usage :
The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life & do not keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.
The leaves of Murraya koenigii are also used as an herb in Ayurvedic medicine. They are believed to possess anti-diabetic properties.
Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add flavour. In Cambodia, Khmer toast the leaves in an open flame or roast it until crispy and then crush it into a soured soup dish called Maju Krueng.
