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By Medicover Hospitals / 26 Aug 2021
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.
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 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.
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 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.
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 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.
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.
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.
Curry leaf intake decreases the effects of chemotherapy and radiotherapy and also protects against chromosomal damage and bone marrow protection.
It helps to resolve menstrual issues, gonorrhea, diarrhea and alleviate aches by integrating curry leaves into one’s regular diet.
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.
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 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.
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.
Article Context:
What Are Curry Leaves?
Nutritional Value of Curry Leaves
Uses of Curry Leaves
Benefits
Curry Leaves Helps in Lowers Cholesterol Level:
Curry Leaves Boosts Digestion:
Curry Leaves for Liver:
Curry Leaves Hastens Hair Growth:
Curry Leaves for Eye Health:
Curry Leaves Eradicates Bacteria:
Curry Leaves Promotes Weight Loss:
Controls Side Effects:
Curry Leaves for Blood Circulation:
Anti Diabetic Properties in Curry Leaves:
Curry Leaves helps to Treat Wounds:
Dosage
- 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 Cultivation
Frequently Asked Questions:
- Weight loss
- It helps in treating dysentery, diarrhea, and constipation
- Relieves morning sickness and nausea
- Eliminates bacteria
- Good for diabetics
- Good for eyesight
- Reduce stress
- Heals wounds, burns, and skin eruptions
Though curry leaves are edible, some people tend not to eat them. They use them to create a distinctive fragrance in the kitchens. However, eating curry leaves is safe and does not cause side effects.
Chewing raw curry leaves or drinking tea every day with a cup of curry leaves will stop weight gain and minimize cholesterol in the body. It helps to cleanse the body by flushing out the body’s harmful toxins. It also helps to burn unwanted fat, thus facilitating weight loss.
When eaten raw or consumed as juice, the leaves serve as a detox drink to cleanse the body from the inside, burn fat, decrease bad cholesterol and increase digestion. The daily use of curry leaves is bound to show promising outcomes.
Vitamin A, which includes carotenoids, is very essential for healthy eyesight. Curry leaves help improve eyesight. Curry leaves are filled with vitamin A and help protect the cornea as a result. It will also help avoid blindness at night, cloud forming, or eyesight weakening.
An efficient treatment for hypertension is curry leaves. Curry leaves, low in salt and high in potassium, have a significant therapeutic effect on the treatment of high blood pressure.
It is especially associated with better digestive health to eat curry leaves on an empty stomach. Curry leaves activate digestive enzymes and facilitate bowel movement when eaten on an empty stomach. It will help you to alleviate constipation as well.
Curry leaves contain antioxidants such as kaempferol, which help to protect the liver from harmful toxins and oxidative stress. It also helps protect the liver from free radical attacks and viral or bacterial attacks, which can contribute to infection.
Curry leaves, filled with antioxidants, avoid cholesterol oxidation that produces LDL cholesterol (bad cholesterol). This tends to raise the amount of good cholesterol (HDL) and protects the body from heart disease and atherosclerosis.
It is said that curry leaves promote bowel motion and activate digestive enzymes. To get relief from morning sickness and nausea, women in their first trimester of pregnancy should opt for curry leaves. Curry leaves help improve digestive secretions and reduce nausea, sickness, and vomiting in the morning.
Murraya koenigii, Kaddi patta, Narasingha, Bansang, Kariaphulli, Gornimb, Kadhilimdo, Mitha neem, Karibaevu, Kariveppu, Kadhinim, Poospala, Godnimb Bhursunga, Karivempu, Karuveppilei, Karivepaku, Karivemu
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