Curry Leaf
Curry Leaf
It curry tree (Bergera koenigii or Murraya koenigii) is tropical to subtropical tree in the family Rutaceae that is native to Sri Lanka and India. The leaves are utilized in many dishes of India, Sri Lanka, and neighbouring countries. Often utilized in curries, these Dried Sweet Neem leaves are extremely valued as seasoning in west-coast and southern Indian cuisine, and are normally fried along with the sliced onions in the first stage of the formulation. They are also used to make vada, rasam, thoran and kadhi. In their fresh variety, they have a shortened shelf life. The leaves can also be cropped from home-lifted plants as they are reasonably easily grown in hot areas of the world. Dried Sweet Neem leaves are also employed as a herb in Ayurvedic medicament.
- Curry leaves are rich in plant compounds like alkaloids, glycosides, and phenolic compounds. These compounds have many health benefits.
- Curry leaves are also said to be good for your heart. They reduce heart disease risk factors, such as high cholesterol and triglyceride levels.
- Research in animals’ states that curry leaf extract may protect against
- neurodegenerative diseases. However, more research needs to be done.
- Curry leaves are said to offer antibacterial, antidiabetic, pain-relieving, and anti-inflammatory effects. But more research is required in this field.
- The leaves are extremely valuable as seasoning.
- Used to make rasam, kadhi, thoran and vada.
- Most usually used in curries, can also be used in numerous other dishes to add spicy and flavouring texture.
- Good for hair, keep it long and healthy and long, contain iron.
- Useful in debased condition of Hyperdipsia, Kapha and Pitta, Pruritus, Leprosy, Skin Disease, burning sensation, dysentery, vomiting, colic, flatulence, anorexia, helminthiasis, diarrhoea, excitements and foul ulcers.
Dried Coriander Leaves and powder is a perfect mixture of garden-fresh fragrance and natural green colour. It has a different flavour that combines sage and lemon, with a sweet-note as overtone. It is largely used to bestow Indian curries in its distinctive curry flavour. In Indian cooking, it is primarily used as an undertone synonym for taste. Frying and roast-ground powder in oil springs the distinctive ‘curry’ flavour. Best-known all over the world for its medicinal attributes, Coriander Flakes/Coriander Powder is an optimal source of vitamins A, K, and C, potassium, iron, folic acid, calcium and magnesium, which can cure many health issues. Coriander plant is native to the Mediterranean region. In India, Rajasthan, Madhya Pradesh, Andhra Pradesh, Gujarat and Tamil Nadu are the major producers of this spice.