Plant description
The common name of Murraya koenigii or Bergera koenigii is Curry tree. The tree is tropical to sub-tropical. It is belongs to family Rutaceae, native to Asia. The tree is small, growing 4-6 m tall, with a trunk up to 40 cm diameter. The leaf of the tree is pinnate, with 11–21 leaflets. The plant produces small white flowers. The flower produces small shiny-black drupes containing a single, large viable seed. The berry pulp is edible, with a sweet flavor.
Culinary use
The essential part of Curry tree is the fresh leaves. The fresh leaves are used in cooking on large scale in southern and west coast of Indian. In the first stage of cooking, leaves are fried with vegetable oil, chopped onions and mustard seeds. The leaves are also used to make vada, thoran, kadhi and rasam. In the cuisines of South and Southeast Asia, fresh leaves are valued as flavoring. In Cambodia, the leaves are roasted and used as an ingredient in a soup, maju krueng. In Java in Indonesia, the leaves are often stewed to spice gulai. The aroma and flavor of dried leaves is greatly inferior to those of the fresh leaves.
Curry
leaves are also used to flavor rice, chutneys, soups, stews, and even dals., It
is recommended to cook curry leaves in oil first to bring out their flavors. Then,
the sautéed leaves can be added back with other ingredients on cooking.
Medicinal uses
Curry leaves can be used to treat diabetes, prevent anemia, improve eyesight, fights infections, prevent weight gain, prevent cancer, aid in digestion, and maintain oral health.
The hypoglycemic
property of the curry leaves plays a significant role in alleviating the blood
sugar level of the body. The
consumption of curry leaves activates the production of insulin from the
pancreatic β-cells becomes. It helps in reducing the breakdown of starch into
glucose, which in turn leads to low blood glucose levels.
The deficiency of iron in the body causes anemia. Curry leaves having a
high concentration of iron is extremely effective in increasing the hemoglobin
and red blood cell count of the blood. It acts as a natural blood purifier,
improves symptoms of tiredness and fatigue and reduces the chances of getting
infections.
Curry leaves being abundant in Vitamin A and β-carotene play a vital
role in improving eyesight and treating eye-related problems. It prevents the
cornea from drying up and cloud formation in front of the eyes, thus reducing
the chances of exophthalmia and night blindness.
The curry leaves have potent antioxidant, anti-fungal, anti-bacterial, and
anti-inflammatory properties. Therefore, regular consumption of curry leaves
shields our body against various infections and germs.
People under a weight loss program consider Curry leaves as a boon. The
presence of alkaloids carbazole in the leaves reduces the bad cholesterol in
the blood and prevents weight gain. It burns excess fat and washes out the
harmful toxins from the body.
It has been proven that the high content of fiber in the leaves is
beneficial in treating several gastrointestinal troubles. It was found that the
carminative, digestive, antiemetic and anti-dysenteric properties of curry
leave aid in digestion, and prevent diarrhea, constipation, piles, dysentery, nausea,
bloating etc. Being a natural stimulant, it enhances the appetite.
Researchers suggested that the presence of phenols and carbazole
alkaloids are extremely effective in treating and preventing prostate and
colorectal cancers.
Curry leaves have anti-microbial properties that are extremely effective
in maintaining good oral health. The essential oils present in the leaves
removes bad odor and protect the teeth. It is also strengthen the gum and teeth
by preventing any foreign microbes and infections.
References
https://en.wikipedia.org/wiki/Curry_tree
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