|Trade Name||Curry leaves|
|Common Name||Murraya koenigii|
|Synonyms||Sweet neem leaves, Kadi patta|
|Product nature||Dry curry leaves|
It is a medium-sized tree with white flowers, black drupes, and a single large, vigorous seed. Although the berry pulp is edible, neither the pulp nor the seeds are used for cooking purposes. Curry leaves, along with vegetable oil, mustard seeds, and chopped onions, are used as a seasoning in cooking on the southern and western coasts of India. Dried curry leaves are also considered to have anti-diabetic, anti-oxidant, anti-microbial, anti-inflammatory, anti-cancer and hepatoprotective effects. They can also be used in Ayurveda and Siddhartha’s herbs. The root is used to treat body pain, and the bark is used to relieve snake venom.
Other health benefits of dried curry leaves include weight loss, treatment of diarrhea, morning sickness and nausea, improved vision, and reduced stress. They have a variety of antioxidant properties and have the ability to control digestive problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery and unhealthy cholesterol balance. They have anti-cancer properties and are known to protect the liver.