Tuesday, October 15, 2019

Curry leaves (Murraya koenigii)

Curry leaves are a popular leaf-spice used in very small quantities for their distinct aroma due to the presence of volatile oil and their ability to improve digestion. Murraya koenigii originates from east and south part of India, Pakistan, Sri Lanka, China and Hainan but widely cultivated in South-East Asia and some parts of the United States and Australia.

Murraya koenigii is very rich source of organic compounds with different chemical composition such as alkaloids, flavonoids carbohydrates, and sterol is present in the plant extract prepared in solvents such as petroleum ether, ethyl acetate, chloroform, ethanol and water.

The plant is credited with tonic and stomachic properties. The bark and the roots are used as a stimulant by the physicians. They are also used externally to cure eruptions and the bites of poisonous animals. Green leaves are eaten raw for cure of dysentery, diarrhea and for checking vomiting. Leaves and roots are also used traditionally as bitter, anthelmintic, analgesic, curing piles, inflammation, itching and are useful in leucoderma and blood disorders.

The curry leaves, ground to a fine paste and mixed with buttermilk, can also be taken on an empty stomach with beneficial results in case of stomach upsets. Also used as laxative.

Richness of vitamin A and calcium in curry leaf oil is used for strengthening the bone, osteoporosis, calcium deficiency, and radiotherapy and chemotherapy treatments of cancer. Curry leaves and its essential oil is used in both internally and externally for healthy, long, strong, lustrous hair by balancing diet in equal proportion of vitamins, minerals, iron and other nutrients is required to maintain a healthy hair.
Curry leaves (Murraya  koenigii) 
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