Curry leaves are a good source of vitamin A and they provide a rich source of calcium. These leaves are primarily used in providing a flavour in Indian cooking. Since the oxalic acid concentration is high in these leaves, its nutritional value is affected. These leaves have several herbal remedial qualities and are mainly derived from an aromatic and deciduous shrub. Curry leaves are highly aromatic. Curry leaves strengthens stomach functioning. More over, the presence of oxalates may also cause kidney stones. In southern part of the country, curry leaves are mainly used in as it provide a fine flavour to the curries, vegetable, pickles, chutneys, soups as well as butter milk preparations.

The botanical name of Curry is Murraya koenigii (Linn.) and it is of the family Sprengel Rutaceae. Curry leaves are called by different names in different regional languages of the country. Like for instance, it is called `Barsunga` in Bengali language, `Kari patta`, `Meetha neem`, `Katneem`, in Hindi language, in Telugu language it is known as `Karivepaku, `Kadhi Limbu` in Marathi language, and in Kannada language it is called `Karibue`. In Indian cookery, the leaves of Curry plants are used raw and fresh for few recipes, while the leaves are also used after being fried in oil or butter for a small period. The Curry Leaves possess soft surface, but these are generally removed prior to serving.

History of Curry leaves in India
The history of curry leaves dates back to the ancient period. Some of the ancient texts of India offer references of its existence. Tamil literature mentions in a specific manner about the significance and use of the curry leaves. Interestingly, the use of these leaves in Indian cuisine is cited in old Kannada texts. The curry leaves are exported to different parts of the globe from India. It is basically used as a spice. It is an aromatic deciduous tree which is 5 meters tall and fifteen to forty centimeters in diameter. This tree is mainly cultivated in homesteads, largely on a scale of plantation. Curry powder made after grinding curry leaves, is invented by the British in order to imitate the Indian cooking flavor with little effort.

Types of Curry Leaves
Generally three types of curry leaves are popular in the country. These are fresh curry leaves, sauteed or fried curry leaves and dried curry leaves. Fresh curry leaves are frozen and vacuum-packed, or kept in a refrigerated condition for two weeks. These can also be sliced or grinded to use as a garnish. Sauteed or fried curry leaves is edible and thus it is not removed from food before serving. It is generally used in the dishes of South India such as lentil, vegetable curries, etc. The dried curry leaves are those which are air-dried for four or five days, then kept in plastic bags and thus utilised in the preparation of food for about a year.

Uses of Curry Leaves
Curry leaves have been used for centuries almost in all the parts of country. Besides fresh leaves, dried leaves and powdered leaves are also used. This herb has several medicinal properties. Like for instance, its leaves and bark can be used as a tonic, stomachic, stimulant and carminative. It can help in reducing blood sugar if these leaves are consumed early in the morning in empty stomach. Roasted leaves are effective to stop vomiting. Moreover, the juice of this plant can provide a relief from kidney pain. The wood of the Curry plant is grayish white, even, hard, close grained and durable. It is also used as timber for manufacturing different types of products. Curry leaves are widely used in the country.