Curry LeafCurry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka.
Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally called by the name "curry leaves", though they are also translated as
"sweet neem leaves" in most Indian languages.
It is a small tree, growing 4–6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2–4 cm long and 1–2 cm broad. They are highly aromatic. The flowers are small, white, and fragrant. The small black shiny berries are edible, but their seeds are poisonous.
Culinary Uses
1. They are primarily used in Indian cuisine to temper recipes. Use torn curry leaves or whole as a tempering agent for
dals,
rasams,
sambhar,
chutneys,
dhoklas,
vegetable dishes, curries, buttermilk, pickles,
curry leaf rice, etc.
2. Use chopped curry leaves along with green chillies and ginger to flavour
upmas.
3. Dry roast curry leaves and combine with dried red chillies,
asafoetida and urad dal to make spicy chutneys and
powders ,
Idli Podi, which should be had with
sesame oil and steamed rice.
4. They are usually fried in
clarified butter or vegetable oil along with chopped onion before adding the main ingredients. It can give a unique flavor and aroma to any dish.
The nutrients found in curry leaves, per 100 g, include 60 g of moisture, 6 g of protein, 1 g of fat, 16 g of carbohydrate, 6 g of dietary fiber, and 4 g of minerals such as calcium, phosphorus, iron, nicotinic acid, vitamin A and vitamin C.
The biochemicals found in Curry leaves include caryophyllene, cadinene, cadinol, Sabinene, pinene, phellandrene, terpinene, lauric acid, palmitic acid, carbazole alkaloids, bornyl acetate, humulene, ocimene and bisabolene, etc.
Health Benefits of Curry LeafDiarrhoea: The carbazole alkaloids present in curry leaves play an important role in controlling diarrhoea. For this purpose, curry leaves can be taken either as juice or as a freshly ground paste.
Protects gastrointestinal tract: The presence of antioxidants, vitamins and alkaloids in curry leaves helps in promoting health of digestive system.
Controls diabetes: The number of people suffering from diabetes has increased in India in the recent years. Diabetes is not just a standalone disease and it affects many organs. So, there is a need to control diabetes. Studies on curry leaves have shown that they can help in controlling the blood glucose levels.
Cholesterol control: The antioxidants present in curry leaves help in controlling the LDL or bad cholesterol and aid in increasing the HDL or good cholesterol levels.
Better eyesight: Curry leaves are a good source of vitamin A and it is one of the most important components for maintaining good eyesight. Taking fresh curry leaves on a daily basis promotes good eyesight.
Reduces chemo and radio side effects: The incidence of number of cancer patients has increased in India in the recent times. Though, there are effective treatments available to reduce cancer, the side effects of the treatments such as chemotherapy and radiation therapy can also be troublesome. Research on the extracts of curry leaves has shown a reduction in the side effects of both chemotherapy and radiation therapy.
Protection of liver: The process of metabolism releases several free radicals which can damage the organs, and liver is one of the very susceptible organs. Taking curry leaves on a regular basis can nullify the effects of free radicals.
Read More at Wikipedia.
Recipes using Curry leaves click Here and Here.
