🌿 Curry Leaves

Overview

Curry leaves (Murraya koenigii), also called kadi patta or sweet neem, are aromatic leaves essential to South Indian, Sri Lankan, and Malaysian cuisines. Despite the name, curry leaves aren't related to curry powder—they're fresh leaves with a unique citrusy, slightly nutty aroma. Rich in carbazole alkaloids and antioxidants, curry leaves are valued both culinarily and in traditional Ayurvedic medicine.

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Key nutrition highlights

• Carbazole alkaloids: unique bioactive compounds (mahanimbine, murrayanol) with antioxidant and potential blood sugar support properties.
• Antioxidants: rich in phenolic compounds, vitamin C, and vitamin A with cellular protective effects.
• Vitamin A: high in beta-carotene supporting vision and immune function.
• Iron and calcium: good source of minerals supporting bone and blood health.
• Essential oils: contain linalool, caryophyllene, and other aromatic compounds.
• Fiber: provides dietary fiber when consumed in larger quantities.

Tip: Fresh curry leaves are dramatically more aromatic and flavorful than dried—seek fresh whenever possible. The unique carbazole compounds are most potent in fresh leaves.

Common benefits people look for

• Blood sugar balance support (research on carbazole alkaloids)
• Digestive wellness (traditional Ayurvedic use)
• Antioxidant and anti-inflammatory properties
• Hair and skin health (traditional use and emerging research)
• Heart health support (research ongoing)
• Overall metabolic wellness

These are general wellness themes in nutrition research and traditional use—not disease treatment claims.

Common uses

• Tempering/tadka: fried in oil or ghee with mustard seeds, cumin, chilies as aromatic base for dal, sambar, rasam.
• Rice dishes: fried and stirred into lemon rice, tamarind rice, or biryani.
• Curries and gravies: added whole to South Indian vegetable or meat curries.
• Chutneys: blended fresh into coconut chutney or other South Indian condiments.
• Soups: added to rasam, pepper water, or tomato soup for aroma.
• Stir-fries: tossed with vegetables, potatoes, or cabbage dishes.

Preparation: Use fresh leaves; add to hot oil early for maximum aroma release. Can be eaten or removed before serving (traditionally eaten for health benefits).