Curry leaves (murraya koenigii)




Curry leaves are widely used natural flavouring agent in indian kitchens. It gives natural aroma to your food. Curry tree is a native to India and Sri Lanka. The leaves are botanically classified as murraya koenigii.

Curry tree is growing upto 2-4 metres in height and flower of the tree is white in colour and leaves are aromatic of size 2-4 cm long and 1-2 cm broad.

It has anti-oxidant, anti-inflammatory, anti-carcinogenic, anti-microbial and anti-diabetic properties. It also cleanse liver.
It is also rich in fibre, minerals such as calcium, phosphorus, iron, magnesium, copper and potassium.
I also have vitamin a,b,c and e.
It is rich in Amino acid's, plant sterol, glycosides and flavonoids.

Kingdom: plantae
Subkingdom: tracheobionta
Superdivision: spermatophyta
Division: magnoliophyta
Class : magnoliopsida
Subclass : rosidae
Order: sapindales
Family: rutaceae
Genus: murraya
Species: m.koenigii

Curry leaves can benefit in treatment of the following diseases

#diarrhea
#diabetes mallitus
#lose weight
#gastrointestinal protection
#lowers high cholesterol
#liver cleansing and protection
#good for eyesight

You can easily consume it making curry leaves in the morning by boiling 8-10 leaves in 300 ml of water.




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