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.
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.
|Value per 100g|
| Moisture |
|63.800 gm |
108.000 K cal
| Carotene |
Folic Acid (Free)
Folic Acid (Total)
|7560.000 µg |
|Minerals & Trace Elements|
| Magnesium |
|44.000 mg |
Curry leaves are beneficial in constipation, stomack problems, vomiting, nausea, snake bite, spots and rashes.
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