Curry leaves (curry veppila) Versatile Herbs Cooking and medicine.
Curry leaves, scientifically known as Murraya koenigii, are the leaves of the curry tree, a small tropical tree native to the Indian subcontinent. They are widely used in Indian, Sri Lankan, and other South Asian cuisines for their distinct flavor and aroma. Besides their culinary uses, curry leaves also offer several health benefits.
Curry leaves are a versatile herb that can be used in both cooking and traditional medicine. They have a strong, pungent aroma and a slightly bitter taste. Curry leaves are a good source of vitamins A, C, and K, as well as fiber, calcium, and iron.
Scientific details and information’s of curry tree (കറി വേപ്പില)
- Botanical classification: Curry leaves belong to the Rutaceae family and the Murraya genus.
- Physical appearance: The leaves are small and glossy, with a vibrant green color. They are pinnate, meaning they are composed of multiple leaflets arranged in pairs along a central stem.
- Active compounds: Curry leaves contain various bioactive compounds such as alkaloids, flavonoids, glycosides, and essential oils. The primary bioactive compound responsible for their flavor and aroma is called “carbazole alkaloid.”
Health benefits and uses of curry tree.
Culinary applications:
- Curry leaves are extensively used as a flavoring agent in numerous dishes. They add a distinct aroma and taste to curries, soups, chutneys, and vegetable preparations.
- They are often used at the beginning of the cooking process to infuse their flavor into the oil or ghee.
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Digestive health: These leaves have carminative properties, meaning they aid in digestion and relieve gastrointestinal issues like indigestion, diarrhea, and nausea. They can be chewed or brewed into a tea for digestive benefits.
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Hair and scalp health: Curry leaves are also known for their beneficial effects on hair and scalp. They can be used topically or in hair oils to promote hair growth, prevent graying, and reduce dandruff.
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