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Murraya koenigii Curry tree Rutaceae
Shrub to small tree with bold compound foliage with 11-21 pointed leaflets each 2.5-5cm long. Foliage has a strong pungent aroma and is commonly used in curries in India and Sri Lanka. Clusters of small white flowers are followed by pea-sized decorative dark red-black berries.Suited to warm temperate to suCurry Leafb/tropical climates in a sunny site. Tolerant of light shade in warmer climates. Free draining soils preferred.
Country of Origin: India zone 9a-b, 10a-b. 11
Extraction Method: Steam distilled from leaves .
Curry leaves posses the qualities of herbal tonic. They strengthen the functions of stomach and promote its action. They are also used as a mild laxative. The leaves may be taken mixed with other mild tasting herbs. The juice extracted from 15 grams of leaves may be taken with buttermilk.

An analysis of curry leaves shows them to consist of moisture 66.3 percent, protein 6.1 percent, fat (ether extract) 1.0 percent, carbohydrates 16.0 percent, fiber 6.4 percent and mineral matter 4.2 percent per 100 grams. Their mineral and vitamin contents are calcium, phosphorous, iron, nicotinic acid vitamin C.

Fresh leaves on steam distillation under pressure yield a volatile oil. Besides the oil, the leaves contain a residual gluucoside named as koenigin.