Murraya koenigii (Curry Tree; Sweet Neem Leaf) Dried Leaf 10g

Description

Curry Leaf, from the Murraya koenigii tree, is an aromatic leaf often used in Indian cuisine. The leaves are used in many dishes in Indian subcontinent, such as curries, hence the name.

The leaves have also found their way in many holistic treatments like Ayurveda, Siddha, Unani and traditional Chinese treatments for their medicinal properties in treating diabetes, diarrhoea, gastro and intestinal disorders. A paste made from the dried grounded leaves have anti-helminthic, anti-fungal and anti-bacterial properties, which are potent against various infections and skin disorders.

How to Use Curry Leaf

They are added to hot oil at the beginning of cooking to release their flavour and aroma, enhancing the taste of the dish. Alternatively, shred and added to dishes in the last few minutes.

Common name: Daun Kari; Karuveppilai; Sweet Neem; Kadi Patta; Curry Vepila.

Packaging: Heat Sealed Zip Lock Bag

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*Traditional uses and general information on products are provided for educational purposes only. We do not make any therapeutic claims. Nothing contained in this site is intended to be used as medical advice and it is not intended to be used to diagnose, treat, cure, or prevent any disease. Nor should it be used for therapeutic purposes or as a substitute for your own health professional’s advice.