Benefits
Curry leaf is used to treat nausea, dysentery or diarrhea, fever or flu conditions, problems with vision and infertility. It also acts as an astringent, treats high blood sugar and high blood pressure.
Instructions for Use
Mostly used in cooking to give a distinctive flavor but also used as a digestive tonic.
History and Additional Information
Curry leaf is native to India and is widely grown in back gardens to spice the food. It is a sub tropical tree that is mainly used for the leaves. The tree also produces black berries which are edible but the seeds of the curry tree are considered toxic. The trees can grow up to 20 feet. The leaves are pinnate in structure. Curry leaf oil is extracted from fresh or dry leaves using steam distillation
The curry leaf was named after the late botanist, Johann König.
Details
- Latin/Botanical Name: Murraya koenigi
- Other Names: kari patta, Hojas de Curry, Chalcas koenigii, sweet neem.
- Family: Rutaceae
- Part of plant used: leaves of tree whole or ground
- Place of origin: India and the Himalayas
Characteristics
- Odor/Fragrance: spicy and sweet
- Color: pale yellow
- Aroma Strength: Medium
- Consistency: Liquid
- Note: Base
Blending Suggestions: clove, caraway, rosemary and cinnamon
Safety Precautions for this Essential Oil: If taken in lower doses no particular reaction or side effects are known for this oil but the consumption or use of this oil is not advisable for pregnant women.
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