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The curry tree (Murraya koenigii or Bergera koenigii) is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), which is native to India and Sri Lanka.Its leaves are used in many dishes in India, Sri Lanka, and neighbouring countries. Often used in curries, the leaves are generally called by the name 'curry leaves', although they are also literally 'sweet neem leaves' in most Indian languages.
In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic and hepato-protective (capability to protect liver from damage) properties. The roots are used for treating body aches and the bark is used for snake bite relief.
The main nutrients found in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. It also contains various vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids Alkaloids found in curry tree leaves, stems, and seeds include mahanimbine, girinimbine, koenimbine and mahanine.
|Place Of Origin||Neemuch|
|Hindi,Botanical, Family Name||Curry Patta, Murraya koenigii (L.), Sprengel Rutaceae|
|Used||Tonic, Stimulant, Carminative & stomachic flavouring agent,Fixative for soap perfume|
|Features||Rich taste and high aroma|