CURRY LEAVES

Scientific name:  Murraya koenigii spreng

The Curry tree is a tropical to sub-tropical tree in the family Rutaceae the true family, which includes rue, citrus, and satinwood]

Which is native to India and Srilanka

Its leaves are used in many dishes in India, Srilanka and neighbouring countries, often used in curries, the leaves are generally called by the name ‘curry leaves’ in most Indian languages (as opposed to ordinary neem meliaceae not Rutaceae)

NUTRITIONAL VALUE OF CURRY LEAVES

The main nutrient found in ‘curry leaves’ are carbohydrates, energy, fibre , calcium, phosphorus, iron, magnesium, copper, and  minerals. It also contains various vitamins like nicotinic acid and vitamin c, vitamin a, vitamin b, vitamin e, antioxidant plant sterols, amino acids, glycosides and flavonoids, also nearly (0.1g per 100g) is found in curry leaves.

Most people think that curry leaves just add flavour to the food and they throw the leaves away while eating their soup or curry. However curry leaves are far more important than many people realize and they often a number of health benefits without the side effects of other found in tropical and sub-tropical regions. The most useful parts of their plants are the leaves, root and the bark.

Curry leaves are believed to have several medicinal properties such as carcinogenic and Heaton protective (capability to protect liver from damage properties).

 BY DAMINI CHAK

MSC 1^ST SEM