Etymology of Curry Leaves
The botanical name of Curry is ‘Murraya Koenigii’ (Linn.) and it is of the family ‘Sprengel Rutaceae’. It is also called ‘Sweet Neem’ leaves. 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’.
History of Curry Leaves
The history of curry leaves dates back to the ancient period. 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. It is basically used as a spice.
Types of Curry Leaves
Generally three types of curry leaves are popular in the country. These are fresh curry leaves, fried curry leaves and dried curry leaves.
Medical Properties of Curry Leaves
Curry leaves are primarily used in providing a flavour in Indian cooking. It is a good source of vitamin A and they provide a rich source of calcium. These leaves have several herbal remedial qualities. Like for instance, its leaves and bark can be used as a tonic, stomachic, stimulant and carminative. It is an essential ingredient of the traditional system of medicine in India like Unani and Ayurveda with amazingly good results.
Curry leaves are widely used in the country. The wood of the Curry plant is also used as timber for manufacturing different types of products.
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