Murraya koenigii, common name curry leaf tree in English or just curry tree is actually a shrub which can grow to a height of 2.5 metres. It is also known as daun kari, Indian curry tree, curry bush, karapincha, karwa pale, garupillai, kerupulai, kadi patta or sweet neem. It belongs to rutaceae family and is believed to be native to India. The tree thrives well in tropical and subtropical climates and can be widely found in the Indian Subcontinent and South East Asia. They are also cultivated in Australia, Nigeria and China. The green leaves are pinnate with 11 to 21 leaflets of 2cm to 4 cm long and 1cm to 2 cm broad. The leaves are highly aromatic when rubbed or crushed. It can be propagated from stem cutting, seeds or root sprouts. The tree produces tiny white flowers which become red fruits when young and black when ripe.

The fresh leaves of curry leaf tree are used both as herb and spice for food seasoning and flavoring in South Indian and Southeast Asian cuisines. As the name suggests, the leaves are almost always a must have when cooking curry. Curry is a name of a dish originating in the Indian subcontinent and now spread to Southeast Asia. It is a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies with curry leaves stir fried with vegetable oil, mustard seeds and chopped onions at the beginning of its preparation. Dried curry leaves are, however, inferior in aroma and flavor and so not often used.

Note:

1. It is important not to confuse this plant with another plant that is also known as “curry plant” (Helichrysum italicum) which has strong smell of curry powder but is not in any way used in making curry dishes.
2. Genus Murraya is named in honour of Johan Andreas Murray (1740 – 1791), Professor of Botany at Gottingen while species koenigii is named in honor of Johann Gerhad Konig (Koenig) (1728 – 1785), who was a missionary and botanist in India. 

Nutritional Value and Chemical Contents

There are more to these humble leaves than just as food seasoning and flavoring. For starters, the leaves have 66.3% moisture content, 16.0% carbohydrates, 6.4% fiber, 6.1% protein and 1.0% fat. It is rich in minerals including calcium, phosphorous, iron, magnesium, copper and various vitamins such as B3 (nicotinic acid) vitamin C, vitamin A, vitamin B and vitamin E.

The plant also contains cinnamaldehyde and numerous carbazole alkaloids, including mahanimbine, girinimbine and mahanine. It also has linolool, which gives it its unique aroma. These compounds are present in the leaves, stems, bark, and seeds and exhibit antioxidant, anti-microbial, anti-cancer and anti-inflammatory properties which are useful for treating and preventing many diseases and health disorders. The plant is widely used in Ayurvedic and other alternative or traditional medicine.

Medicinal Uses of Murraya Koenigii

Though the leaves have always been sought after for their unique flavour and usefulness in cooking, there are also a number of health benefits that make them highly useful. Some of the well-known remedies are listed below:

• Curry leaves can aid weight loss. Carbazole alkaloids work against weight gain and adding the leaves into the diet also help in regulating cholesterol levels in the body.
• Curry leaves are said to support bowel movement and help stimulate digestive enzymes when consumed. They are good for treating an upset stomach such as diarrhea, constipation and dysentery.
• Carbazole alkaloid compound in curry leaves speeds up the process of healing wounds as topical application. Curry leaves have a similar effect on inflamed skin, boils and first-degree burns
• They also help provide relief from morning sickness and nausea to women during pregnancy.
• The anti-hyperglycemic properties of the leaves are beneficial in controlling blood glucose level. This is perhaps one of the most important health benefits of consuming the leaves.
• The leaves are also thought to be a good food supplement for eyesight as it contains vitamin A.
• Essential oil of curry leaves can help in reducing stress effectively. This is probably because of the calming effect of the scent of curry leaves (the scent of curry leaves is due to the present of linolool compound).
• Curry leaves are also good for the hair. It is said to promote hair follicle growth and repair and help prevent or at least delay graying of hair either by rubbing or massaging the leaves in paste form or in powder form mix with oil to the scalp.

The Verdict

Whether for food flavoring or for its many health benefits, this is one tree worth having in the compound of one’s home. It’s like having a first-aid kit by your side all the time. Growing it is not difficult as it is quite hardy and can be grown on the ground or in pots.

About the guest contributor

Mr Ahmad Rozi is a stingless bee farmer in Terengganu, Malaysia. He writes on interesting topics about foods, places and traditional medicines in his state and region. You can place an order with us at 6016 3220 952 to order his honey.