Curry Leaf Profile

Also known as

Murraya koenigii, Bergera koenigii, and Chalcas koenigii, Kari Pattha, Hojas de Curry, Feuilles de Cari.

Introduction

Curry Leaf is from a small tropical tree from the citrus family that is native to India. Curry Leaf is reported to have medicinal properties and is widely used in Southeast Asian cuisine (especially in vegetarian dishes) much like bay leaves and has a strong smoky taste and flavor. The raw leaves can be eaten to ward off dysentery. Curry leaf should not be confused with curry seasoning blend, which is a mixture of herbs and spices.

Constituents

Curry Leaf contains 0.5 – 0.8% essential oil with a decrease as the leaves mature. In the essential oil, alpha and beta pinene and caryophyllene exist and these are also common in allspice, clove and cinnamon.

Parts Used

The leaves, whole or ground, fresh or dried.

Typical Preparations

Most often used in cooking, added to hot oil in the early stages of cooking to release its unique flavor. It can also be added to other herbs in teas, tinctures, or encapsulations. Add to cooking in moderation, to be used only in specific curries to provide specific tanginess.

Summary

Precautions

None known