Curry leaf, also known as Murraya koenigii (L.) Spreng., is a Spice with a Medicial Property.
The curry tree is a member of the rue family and native to Asia.The plant is sometimes referred to as sweet neem because it is in a different family.
Curry leaves are used in many dishes in India.
The name Murraya was given to a professor of medicine at the University of Gttingen, Germany, who studied under Carl Linnaeus.[3]
Curry tree is also called curry leaf tree or curry bush, depending on the country.[3][4]
It is a small tree with a trunk that is up to 40 cm.The leaves are long and broad, with 11–21 leaflets.The plant produces small white flowers which can self-pollinate to produce small shiny-black drupes containing a single, large viable seed.The berry has a sweet flavor.[5]
The tree is native to India.Commercial plantations have been established in India and Australia.[5]
It thrives in areas with full sun or partial shade and away from the wind.When the temperature is at least 18C, growth is more robust.[6]
Indian cuisine and traditional medicines rely on fresh leaves.In southern and west coast Indian cooking, they are usually fried along with vegetable oil, mustard seeds and onions in the first stage of preparation.They are also used to make other things.
The fresh leaves are used as seasoning in South and Southeast Asia.In Cambodia, the leaves are roasted and used as an ingredient in a soup.In Java, the leaves are often eaten.The smell and flavor are not as good as available dried.The oil can be used to make scented soaps.[6]