Tuesday, October 13, 2020

Curry Leaves

Curry leaves (Murraya koenigii) are a popular leaf-spice used in very small quantities for their distinct aroma due to the presence of volatile oil and their ability to improve digestion. The plant belongs to the family Rutaceae. Leaves, exstipulate, bipinnately compound, 30 cm long, each bearing 24 leaflets, having reticulate venation; leaflets, lanceolate, 4.9 cm long, 1.8 cm broad, having 0.5-cm-long petiole.

The curry leaves are aromatic in nature and rich with various sources such as proteins, fibers, carbohydrates, minerals, nicotinic acid, vitamin C and carotene. Curry leaves have a great content major constituent responsible for the aroma and flavor has been reported as pinene, sabinene, caryophyllene, cadinol and cadinene.

Essential oils extracted from M. koenigii used as an important materials for manufacturing of soap, lotions, massage oils, diffusers, potpourri, scent, air fresheners, body fragrance, perfume oils, aromatherapy products, bath oils, towel scenting, spa's, incense, facial steams, hair treatments, and more.

Fresh curry leaves are the preferred form for cooking, due to the leaves lose their delicate fragrance soon after drying. Fresh leaves may be used directly after harvesting from a curry leaf tree and the leaflets are usually torn from the rib before used for cooking.
Curry Leaves

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