Curry leaf (Murraya koenigii) is a very commonly available garden plant. This plant is native to India and found almost everywhere in the Indian subcontinent, except the higher levels of Himalayas. It is known by many other names such as Meethi neem, Kadi patta etc. It grows well in pots. Its leaves are important flavouring ingredient used in Indian kitchen especially in South Indian cuisine.
The leaves and fruits are also used as a herb in Ayurvedic medicine. The leaves are alkaline, bitter and pungent and has a distinct aroma. It is very good source of vitamin A, calcium and folic acid. When studied it is shown that curry leaves antioxidant activity and free radical scavenging activity is highest. A chutney (thuvayal) prepared from leaves is also eaten as side dish. This chutney has goodness of raw green curry leaves. The leaves are fried in ghee and then powdered which is added to many dishes to add flavour.
Curry leaf plant is used in traditional medicinal system for treatment of variety of diseases. Now many scientific studies done on this plant supports its therapeutic potential. The studies have confirmed its anti-diabetic, cholesterol reducing property, anti-diarrheal, antioxidant, antiulcer, antimicrobial, antibacterial and many more useful medicinal properties.
Due to anti-diabetic, antioxidant, anti-microbial, hepatoprotective, hypocholesterolemic properties curry leaves are used in many condition such as diabetes, boils, skin and healing wounds. It is also good for digestive system. Its daily use prevent premature greying of hair.
The leaves of Murraya Koenigii plant has antiemetic (preventing vomiting) astringent (contracts cells, tissues), carminative (prevent formation of gas), blood sugar lowering, blood purifier, immunostimulant, antipyretic and antiulcer action on body. These leaves are useful in diabetes, constipation, edema, piles, hypertension, and several other ailments. They are useful in vitiated conditions of kapha and pitta. Curry leaves improves digestion, vision, and hair growth. An oil prepared by boiling curry leaves is useful in in blackening the hair and to prevent hair fall.
In Southern India, medicated ghee prepared by boiling curry leaves and turmeric is given to children as immunomodulator (modifies the immune response or the functioning of the immune system, as by the stimulation of antibody formation or the inhibition of white blood cell activity). The oral intake of Curry leaves juice is useful in arresting vomiting. The leaves are good for digestive system and given for promoting digestion and appetite.
Curry leaf plant possess hypoglycaemic or blood sugar lowering effect and hence useful in management of diabetes. Curry leaf has protective effect on body and decreases oxidative stress and pancreatic ?-Cell damage. The possible mechanism by which the plant chemical constituent works is possibly by potentiating of insulin effect either by increasing the pancreatic secretion of insulin from beta cells of islets of langerhans or by increasing the peripheral glucose uptake.
The leaves of plant also exhibits cholesterol lowering effect.
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Note: We advise that natural products be consumed in their pristine form, without any preservatives or processing chemicals added, unless a preparation is advised by an Ayurvedic doctor.
It gives maximum health benefits and keeps costs low (compared to the huge medical costs due to modern diseases.)
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