Description

Curry leaves, also known as “Kadi Patta,” are a staple in Indian cooking, treasured for their unique aroma and subtle, slightly tangy flavor. These glossy, green leaves come from the curry tree, native to India and Sri Lanka, and are widely used in South Asian and Southeast Asian cuisines to enhance the taste of various dishes.

Curry Leaves Description

Curry leaves (Murraya koenigii) are aromatic leaves derived from the curry tree, native to India and other parts of Asia. These leaves are widely used in Indian cuisine for their unique flavor and fragrance. Known for their culinary and medicinal properties, curry leaves are often included in various dishes, including curries, chutneys, and rice preparations.

Nutritional Profile

Curry leaves are low in calories and contain several important nutrients:

• Calories: Approximately 108 calories per 100 grams (raw).
• Vitamins: Rich in vitamins A, B, C, and E.
• Minerals: Contains calcium, iron, magnesium, and phosphorus.
• Fiber: Good source of dietary fiber.

Health Benefits

1. Rich in Antioxidants: Curry leaves are packed with antioxidants, which help combat oxidative stress and reduce the risk of chronic diseases.
2. Digestive Health: They aid digestion and may help alleviate gastrointestinal issues, such as bloating and constipation.
3. Anti-inflammatory Properties: Curry leaves possess anti-inflammatory compounds that may help reduce inflammation in the body.
4. Heart Health: The leaves may help lower cholesterol levels and support heart health.
5. Anti-diabetic Effects: Some studies suggest that curry leaves may help regulate blood sugar levels, making them beneficial for individuals with diabetes.