Please note texture and colors will vary depending on the processing and time of year
Also known as Murraya koenigii, Bergera koenigii, and Chalcas koenigii - Origin India! Curry Leaf is from a small tropical tree from the citrus family that is native to India. Curry Leaf is reported to have medicinal properties and is widely used in Southeast Asian cuisine (especially in vegetarian dishes) much like bay leaves and has a strong smoky taste and flavor. Curry leaf should not be confused with curry seasoning blend, which is a mixture of herbs and spices.
When a person suffers from digestive problems, curry leaves can be pounded together with cumin seeds and added to buttermilk. It works wonders. The buttermilk after a heavy meal helps digestion. When you feel sick because of a heavy meal the previous night, the buttermilk helps on an empty stomach. A paste of these leaves can be applied as a poultice on burns and bruises. The leaves are also useful as a hair tonic. Add twenty leaves to a cup of coconut oil and heat the oil till the leaves turn black. Apply this oil to the scalp 2-3 times a week. This helps hair grow and also stops graying.
Curry Leaf contains 0.5 - 0.8% essential oil with a decrease as the leaves mature. In the essential oil, alpha and beta pinene and caryophyllene exist and these are also common in allspice, clove and cinnamon.
Most often used in cooking, added to hot oil in the early stages of cooking to release its unique flavor. It can also be added to other herbs in teas, tinctures, or encapsulations. Add to cooking in moderation, to be used only in specific curries to provide specific tanginess. Please note that the curry leaf does not come from the curry plant and is not responsible for the flavor of curry powder.
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