The scientific name for curry leaves is Murraya Koenigii Spreng and it belongs to the Rutaceae family. The common name is curry leaf or kadi patta. The leaves are deep green in color and the plant is basically from India. Curry leaf plant can easily grow in tropical climates and is cultivated in some other countries like Australia,Nigeria,China,and Ceylon. Curry leaves are well known when it comes in preparing food especially in India. Curry leaves are included in most of the traditional recipes not just for its flavor but they provide many health benefits like-
Curry leaves are a good source of vitamin C, Vitamin B, vitamin E,vitamin A, flavonoids and antioxidants.
Curry leaves have high quantities of phosphorous and iron.
Curry leaves are rich in source of vitamin A which is the important component in promoting good eye sight.
Due to antioxidants present in it controls bad cholesterol.
Consuming the paste or juice made with tender curry leaves can stops Diarrhea. The carbazole alkaloids present in curry leaves controls Diarrhea.
One of the best part is curry leaves have anti diabetic properties. Make a habit of consuming 10-15 fresh curry leaves daily to control hereditary diabetes.
Regular consumption of curry leaves helps to prevent premature graying of hair by strengthening hair roots and improving hair growth as well.
Curry leaves helps to control severe nausea and vomiting sensation during pregnancy.
Research and studies have shown that curry leaves can fight with cancers like prostate cancer,leukemia and colorectal cancers.
Good for weight loss. Consumption on daily basis helps to loose weight.
Curry leaves are efficient in treating intestinal issues like dysentery and piles.
Curry leaves are good in treating heart burn and indigestion.
Protects our liver from diseases like and cirrhosis and hepatitis.
Curry leaves are good for skin care too. Tender leaves paste or juice can be applied on bites of some poisonous insects, skin eruptions, bruises and cuts for speedy recovery.
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