Curry leaves, commonly called as Kaddi patta are widely used in Indian food preparations to add flavor. Curry leaves have a characteristic aroma and a number of medicinal properties.
Curry leaves can be eaten on an empty stomach to help improve digestion due to its carminative property as it provides relief from flatulence. It also helps lower the level of triglycerides and increase good cholesterol in the body. Curry leaves might also help manage the level of blood glucose due to its anti-diabetic and anti-inflammatory activities. They protect the body against certain diseases due to its antioxidant properties which fight against the free radicals and prevents cell damage.
As per Ayurveda, adding Curry leaves to your regular diet (for example in poha, kadhi or sambhar) helps in weight loss due to its Deepan and Pachan properties.
A paste of Curry leaves or oil are beneficial for hair as its application helps maintain the natural color of the hair. Vitamin C present in Curry leaves nourishes the hair roots which thereby promotes hair growth and controls hair fall. Curry leaves face pack, when applied evenly on the face, helps maintain the skin color due to the presence of antioxidants such as vitamin C
Curry leaves are the curry tree foliage (Murraya koenigii). This tree is native to India, and for both medicinal and culinary purposes, its leaves are used. They are particularly aromatic and have a distinctive taste of citrus notes. In Indian households, curry leaves, the quintessential aromatic element, have countless nutritional and therapeutic benefits. Kadi Patta or Meetha Neem in Hindi, Kariveppilai in Tamil, or Karivempu in Malayalam are known by many vernacular names as this tree is indigenous to India, Srilanka, and many Southeast Asian countries. Although this traditional spice mixture is often added and popularly used in cooking to add flavor to dishes such as curries, rice dishes, and dals, curry leaves are not the same as curry powder. They deliver an array of health benefits due to the strong plant compounds they produce, apart from being a versatile culinary herb.
These high-speed deciduous shrubs are a compulsory part of Indian cooking where all the dishes for seasoning or garnishing start and end with it. Curry leaves are very rich in copper, minerals, calcium, phosphorous, fiber, carbohydrates, magnesium, and iron, which are important nutrients.
Besides, curry leaves often contain different kinds of vitamins and amino acids. Depending on the intended use, the leaves can be dried or fried, and the fresh form is very common as well.
Nutritional, Vitamins and Minerals
Per 0.5 g
Uses of Curry Leaves :Dr Aman Aditya Pandey
Curry leaves are a rich source of vitamin A, vitamin B, vitamin C, vitamin B2, calcium, and iron, apart from a heavy distinctive odor and pungent taste. It helps in the treatment of dysentery, diarrhea, diabetes, morning sickness, and nausea by adding curry leaves to your meals. Often, curry leaves help flush out toxins and the fat content of the body.
Curry Leaves Helps in Lowers Cholesterol Level
Curry leaves have properties that help to lower one’s blood cholesterol levels. These shrubs, packed with antioxidants prevent cholesterol oxidation that produces LDL cholesterol (bad cholesterol). This raises the amount of good cholesterol (HDL) and protects from atherosclerosis and heart disease.
Curry Leaves Boosts Digestion
One of the advantages of curry leaves since the days of yore is that it helps digestion. It is thought that kadi patta has mild laxative properties in Ayurveda that help the stomach get rid of unnecessary waste.
Curry Leaves for Liver
Curry leaf research suggested that there were strong hepato-protective properties of the tannins and carbazole alkaloids present in the leaves. Also, when combined with vitamin A and vitamin C, its highly powerful anti-oxidative property not only prevent but also activates the organ to function more effectively.
Curry Leaves Hastens Hair Growth
In treating damaged hair, curry leaves are very successful, adding bounce to limp hair, reinforcing the thin hair shaft, and falling hair. Other than that, the leaf extract has demonstrated antifungal activity against fungal scalp infection of Malassezia furfur, which is why it can be used to treat dandruff.
Curry Leaves for Eye Health :Dr Raj Kesh Pandey ,Eye Surgeon
Curry leaves are rich in carotenoid-containing vitamin A, thereby reducing the possibility of damage to the cornea. The deficiency of vitamin A can cause eye disorders, including night blindness, vision loss, and cloud formation. Thus, the leaves keep the retina safe and protect against loss of vision.
Curry Leaves Eradicates Bacteria
Every second disease is caused by infections or includes damage to oxidative cells. In today’s world, where the occurrence of antibiotic-resistant strains is rising rapidly, alternative infection therapies are a necessity. This is where the promise is demonstrated by curry leaves. Carbazole alkaloids, compounds that contain antioxidant, antibacterial, and anti-inflammatory properties, are laden with curry leaves. Also capable of destroying bacteria and cell-damaging free radicals are the compound linalool, responsible for the flowery smell of these shrubs.
Curry Leaves Promotes Weight Loss
When it comes to losing weight, curry leaf is a good herb. It is one of the best remedies to get rid of the body’s assembled fat. Studies show that curry leaves can help reduce the number of triglycerides and cholesterol, which helps to prevent obesity.
An increase in weight is due to unhealthy food habits and lifestyle which leads to a weak digestive fire. This increases accumulation of Ama causing an imbalance in Meda dhatu and thus resulting in obesity. Curry leaves are useful to control obesity as it helps improve metabolism and reduce Ama. This is due to its Deepan (appetizer) and Pachan (digestive) properties.
Chew 5-6 raw Curry leaves on an empty stomach.
You can use some fresh Curry leaves in food preparation.
Curry leaves help to manage indigestion. According to Ayurveda, indigestion means the state of an incomplete process of digestion. The main reason for indigestion is aggravated Kapha that causes Agnimandya (weak digestive fire). Taking Curry leaves help to improve Agni (digestive fire) and digests the food easily. This is due to its Deepan (appetizer) and Pachan (digestive) properties respectively.
Chew 5-6 raw Curry leaves on an empty stomach.
You can use some fresh Curry leaves in food preparation.
Diarrhea is known as Atisar in Ayurveda. It is due to improper food, impure water, toxins, mental stress and Agnimandya (weak digestive fire). All these factors are responsible for aggravating Vata. This aggravated Vata brings fluid in the intestine from various tissues from the body and mixes with the stool. This leads to loose, watery motions or diarrhea. Curry leaves can be used as a food supplement during diarrhea. This is because it improves digestive fire due to its Deepan (appetizer) nature.
a. Take 1/4-1/2 teaspoon Curry leaves powder.
b. Have it with water after taking light food to control diarrhea.
Controls Side Effects
Curry leaf intake decreases the effects of chemotherapy and radiotherapy and also protects against chromosomal damage and bone marrow protection.
Curry Leaves for Blood Circulation
It helps to resolve menstrual issues, gonorrhea, diarrhea and alleviate aches by integrating curry leaves into one’s regular diet.
Anti Diabetic Properties in Curry Leaves
One of curry leaves’ greatest health benefits is that it has the potential to regulate diabetes. Through using curry leaves in one’s diet, insulin-producing pancreatic cells can be stimulated and covered.
Curry Leaves helps to Treat Wounds
Applying the paste of curry leaves has curative effects on wounds, rashes, boils, and mild burns. A paste of the leaves also helps prevent and eliminate any type of harmful infection.
Curry leaves Powder – ¼-½ teaspoon twice a day.
Curry leaves Capsule – 1-2 capsules twice a day
Curry Leaves in Ayurveda and Supplements
Curry leaves are mentioned in Ayurveda as Girinimba or Krishnanimba, named in several ancient scriptures after Lord Krishna, the God of Protection. In this traditional holistic healing, the essential oil extracted from the leaves of the curry leaf tree is commonly used for the treatment of hair and skin issues, diabetes, eye problems, dental problems, diarrhea, etc.
Tikta (bitter) and Kashaya (astringent) properties are present in the curry leaves. With all the tribunals, i.e., it’s blessed Tikshna and Laghu (light), Rukhsha(dry) (sharp). It has Ushna Virya and Katu Vipaka (hot potency) (pungent metabolic property). It aggravates the doshas (digestion) of Pitta and pacifies the doshas of Vata (air) and Kapha (earth and water).
In giving one lustrous long hair, the richness of antioxidants and nutrients in these leaves works wonders. This treats damaged hair, strengthens the roots of the hair, stops hair from falling, and also treats dandruff. It is also a natural help for hair greying prematurely.
How to use Curry leaves
1. Curry Leaves
a. Take 5-8 raw Curry leaves.
b. Add them to hot oil for tempering (tadka).
c. You can use Curry leaves in various cuisines like Dal, Sambhar, Idli, dosa etc.
2. Curry leaves Powder
a. Take ¼-½ teaspoon Curry leaves powder.
b. Have it with water after taking lunch and dinner.
3. Curry leaves Capsules
a. Take 1-2 Curry leaves capsules.
b. Swallow it with water twice a day.
Curry Leaves Cultivation
In India, Sri Lanka, Bangladesh, and the Andaman Islands, curry leaf plants are indigenous. While they are commonly cultivated, the herbs are associated with Indian cuisines in particular. Curry leaves are also currently cultivated as a food flavoring in Australia, the Pacific Islands, and Africa.
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