Curry Leaf for the Mistress of Spices event

For me here in Switzerland,curry leaves are the most treasured item in the pantry.Its one spice that I would like to add in most of the dishes I make but is available here at an extortionate price!I literally count the number of them I add into a dish!

I remember those days when a dish required only about 3 or 4 curry leaves in it and I generously used to add the entire sprig or more in it!At the dining table one question that I would be asked regularly is whether it is curry leaf curry?:)

My mother in law is another curry leaf fan and she doesnt mind me adding any number of it into a dish.At the table,she reminds us about the benefits of actually eating curry leaves and not discarding them!But faced with regular protests within the family,we had to give up with our curry leaf obsession!

But,mother in law was not ready to give up easily,she soon devised a plan and grinded the curry leaves along with coconut and adds it prepare any kind of thoran(dry vegetable side dish)!But the rest of them in the family are blissfully unaware of this even as they relish the thoran every single day!

Here goes the description of Curry leaves....

Curry leaf plant with its fruits

Common name - Curry leaf/Indian bay,Surabhi-nimbu (Sanskrit)

Botanical name - Murraya koenigii

Plant Family - Rutaceae(the citrus family)

Origin - Tropical Asia,Southern India,Sri Lanka

Climate grown - Tropical,Subtropical.Although the curry tree thrives in tropical conditions, it is quite possible to grow them in temperate climates as well.

Etymology - The botanical name Murraya koenigii refers to two 18.th century botanists: the Swede, Johann Andreas Murray (1740–1791) and the German, Johann Gerhard König (1728–1785).

Plant part used - Leaves

Composition - An analysis of curry leaves per 100g shows them to contain
66.3% moisture
16% carbohydrates
6.4% fiber
6.1% protein
1% fat
4.2% mineral matter
Mineral and Vitamin contents are Calcium,Phosphorous.Iron,Nicotinic acid and Vitamin C

General Information -The curry leaf comes from small deciduous(Shedding or losing foliage at the end of the growing season) tree that has a slender trunk that bears numerous thin stems, which droop under the weight of the uniformly distributed leaves.

Curry leaves have a deep, bright green colour and grow to around 4 cm in length.The leaves exudes a delightful citrus aroma, owing to the fact that it is in the Rutaceae, or citrus family.

A potted curry leaf plant

Curry leaf is used in very small quantities for its distinct aroma due to the presence of volatile oils.The leaves themselves have no curry aroma or flavour, but take their name from the extensive use of curry leaves in South Indian and Sri Lankan cuisine.

Buying - Available in Indian or Asian markets.Choose fresh,shiny leaves that show no signs of yellowing /wilting.Dried curry leaves are also available but have a much less intense flavour.

Storing - The best way to use curry leaves is to remove them from their branches only when needed.Otherwise they can be stored lightly wrapped in the refrigerator for up to 2 weeks or can be dried or freezed.

Culinary use - Used for the subtle spicy-citrus flavour they provide.Curry leaves, fresh or dried are normally fried in oil to release their wonderful flavour and aroma. This is done either at the start of cooking, or towards the end when various spices are fried and added to the nearly complete dish.

Healing and Curative properties - In general, curry leaves are used confidently in daily cooking without the advice of a medical practitioner. They are food ingredients as well as medicinal ingredients.

1.It improves functioning of the stomach and small intestine and promote their action.They are mildly laxative and thus can tackle multiple digestive problems caused by food intake. They are directly added to food or an extract in the form of juice is added to buttermilk and consumed at the end of lunch/dinner. In case of a digestive upset, buttermilk enriched with the paste of curry leaves, common salt and cumin seed powder is recommended. This combination is also useful in problems such as loss of appetite, tastelessness of mouth as in case of fever etc. where food intake is a problem.

2.A paste of these leaves with limejuice and honey/sugar/crystal sugar powder is a time-tested medicine in the treatment of hyperemesis gravidarum (severe form of nausea and vomiting in pregnancy) .

3.Certain ayurvedic research says that curry leaves have some role in controlling non-insulin dependent diabetes mellitus.

4.According to some reports,curry leaves are known to possess an antioxidant and anticarcinogenic potential.

5.Used as a hair tonic.When boiled in coconut oil,they are reduced to a blackened residue.The oil forms an excellent hair tonic to stimulate hair growth nd retarding premature greying of hair.

LG shares this health tip,she says,Eating curry leaves raw is supposed to reduce the bad cholestrol and increase the good one.

Note - There is a totally unrelated shrub, known as the curry tree Helichrysum italicum that is native to the Mediterranean. This spindly silvery-grey plant has no culinary use, but possesses a deep curry aroma and is grown for its oil.

Helichrysum italicum

References 1 2 3 4 5 6 7