Curry leaves (scientific name: Murraya Koenigi, Hindi करी पत्ता) are extensively used in Southern India (now also in North India) and Sri Lanka for giving typical flavor to many dishes, mainly vegetarian, like sambar, khaman dhokla, rice preparation, etc. It is also used now in many parts of the world.
Picture of Curry Leaf
Curry leaves are genarally used fresh. Because of their soft texture, they are never removed before serving, but can be eaten without any hazard.
In Sri Lanka, the delicious chicken and beef curries are flavoured with curry leaves; the leaves are further more used for kottu roti, vegetables and sliced bread which are quickly fried together.
All parts of the curry plant can be used, including its fruit, stalk and roots. Curry leaves may be kept in the refrigerator for some time, but are better kept frozen, do not remove them from the branches before usage! The curry leaves lose their aroma if dried.
Nutritional Values
Curry leaves contain 2.5% oil, alpha-selinene, beta-bisabolene, beta-cadinene, beta-caryophyllene, beta-elemene, beta-gurjenene, beta-phellandrene, beta-thujene and beta-transocimene. These ingredients give curry leaves it typical aroma.
Parameters | Value per 100g |
| Moisture Protein Fat Minerals Fibre Carbohydrates Energy Calcium Phosphorus Iron | 63.800 gm 6.100 gm 1.000 gm 4.000 gm 6.400 gm 18.700 gm 108.000 K cal 830.000 mg 57.000 mg 0.930 mg |
| Vitamins | |
| Carotene Thiamine Riboflavin Niacin Folic Acid (Free) Folic Acid (Total) Vitamin C | 7560.000 µg 0.080 mg 0.210 mg 2.300 mg 23.500 µg 93.900 µg 4.000 mg |
| Minerals & Trace Elements | |
| Magnesium Copper Manganese Zinc Chromium S Cl Oxalic Acid Phytin Phosphorus | 44.000 mg 0.100 mg 0.150 mg 0.200 mg 0.006 mg 81.000 mg 198.000 mg 132.000 mg 35.000 mg |
Health benefits
Curry leaves are beneficial in constipation, stomack problems, vomiting, nausea, snake bite, spots and rashes.
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