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Curry leaves, scientifically known as Murraya koenigii, are aromatic leaves commonly used in South Asian and Indian cuisine to add a unique flavor to dishes. These small, shiny, dark green leaves grow on the curry leaf plant, a small tropical tree native to India and Sri Lanka. Known for their distinct aroma and slightly bitter, citrusy taste, curry leaves are an essential ingredient in many Indian dishes, particularly in curries, dals, and chutneys.
Country Of Origin : India
Uses of Curry Leaves
Culinary:
Often used fresh, fried in oil or ghee to release their flavor.
Common in tempering or "tadka," a method of flavoring oil with spices and curry leaves, then adding it to the main dish.
Enhances flavor in soups, stews, and rice dishes.
Medicinal:
Traditionally used in Ayurveda for their digestive, antioxidant, and anti-inflammatory properties.
Known to support heart health, blood sugar control, and aid in weight management.
Used as a home remedy for hair health, as they are believed to prevent graying and promote hair growth.
Nutritional Benefits:
Rich in essential nutrients like calcium, iron, vitamins A, B, C, and E.
Contains compounds that may help fight oxidative stress and inflammation.
