Curry Leaf - Aromatic Leaves, Perfect For South Indian Curries And Ayurvedic Medicine, Antioxidant And Antimicrobial Properties

Curry Leaf is a small tree, growing 4-6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2-4 cm long and 1-2 cm broad. They are highly aromatic. The flowers are small white, and fragrant. The small black, shiny berries are edible, but their seeds are poisonous.

Uses of Curry Leaf
The leaves are highly valued as seasoning in South Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. They are also used as an ingredient in the popular marathi dish karhi. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time; however, this can result in a loss of their flavour. They are also available dried, though the aroma is much inferior.

The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. Their properties include much value as an antidiabetic,[2] antioxidant,[3] antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leaves are also known to be good for hair, for keeping them healthy and long.

Although most commonly used in curries, leaves from the Curry Tree can be used in many other dishes to add spice.