The leaves usually go by the name "curry leaves", though they are also called "sweet neem
leaves." It is a vital content of curries in South India, where without curry leaves, curry seems to
be tasteless. The Kannada name means "black neem", since the appearance of the leaves is
similar to the distinct bitter neem tree. Curry leave is a very precious product of cosmetic
industries, medicinal purposes and for flavour in food. So, the farming of Curry leaves plants is
very indispensable in the view point of wellbeing of industries as well as farmers. The aromatic
leaves of this plant are used to flavor many Indian dishes much like bay leaves, especially in
curries with fish or coconut milk. The innovative Indian word "Kari" refers to the sauce of these
piquant dishes, hence the name curry leaf. Curry leaves are extensively used in industries for its
best medicinal quality as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory,
hepatoprotective, anti-hypercholesterolemic etc. and preparing cosmetics and also for flavor in
eatable, so there is need to grow more and more curry leaves. In addition this, farmers can also
improves their financial status. The aim of the present study is to provide information about
origin, history, morphological characters, Plant description and habitat, Nutrients, Therapeutic
uses of Murraya koenigii (Curry Leaves).
Keywords: Murraya koenigii , Phytochemistry, Biological activity, Rutaceae, Medicine,
antibacterial, antioxidant, Therapeutic
Publication date: 01/12/2021
https://ijbpas.com/pdf/2021/December/MS_IJBPAS_2021_DEC_SPCL_2014.pdf
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https://doi.org/10.31032/IJBPAS/2021/10.12.2014
