Today I’m presenting one of our favorite spices – curry leaves.
Murraya koenigi – curry leaf tree – is a naturally growing tree in India, Sri Lanka and Bangladesh. The plant is in the same family as the popular healing tree of nimm. It was also adapted to the climatic conditions of South Africa and Malaysia.
Curry leaves are commonly used in Indian cuisine – you can not cook such dishes as rasam, sambar, khadi, coconut chutney and curry, without them. The smell and taste of this spice can not be mistaken with another.
Usually they are added at the beginning to fry briefly to a slightly crisp form, and then suffocate with the dish. It has properties that cool the body on hot days. They are also added to the curd as a cooling element – especially to the curd made in a spicy way.
Curry leaves are best fresh – although dried curry lives are also sold.
Properties of curry leaves:
- help digestion
- very beneficial in diabetes, there is also a decrease in obesity
- they also have cooling properties
- the cortex and roots are used externally as an antidote for bites
- raw leaves treat diarrhea
- the infusion of leaves has the power to stop vomiting
- ground curry lives tree was used for cleaning teeth and according to ayurveda has the power to strengthen the gums and teeth
- the essence of leaf oil and Murray seeds has antimycotic and antibacterial properties
- infusion of leaves has the power to improve cognitive function and reduce stress by preventing senile dementia and Alzheimer’s syndrome
- it is believed that it can counteract cancer by increasing cell immunity
leaf extract is a remedy for problems with liver dysfunction, alleviating complications of this organ.