What are curry leaves?
Curry leaves are the leaves of the curry tree, scientifically known as Murraya koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions. It is cultivated in various other countries such as China, Australia, Nigeria, and Ceylon. The height of the plant ranges from small to medium. The useful parts of this plant are its leaves, roots, and its bark.
The leaves have always been sought after for their unique flavor and usefulness in cooking, but there are also a number of health benefits that make them highly appealing. The leaves can be dried or fried, depending on the intended use. The fresh form is also very popular, both for cooking and herbal medicines. In Ayurvedic medicine, curry leaves are believed to have several medicinal properties. The roots are used for treating body aches and the bark is used for snake bite relief.
The leaves, with their vast herbal properties, are used in various local cuisines across India and other parts of Asia as flavoring agents. Curry leaves resemble ‘neem’ or Indian lilac and their name in most Indian languages translates to ‘sweet neem’.
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