Geek talkMurraya koenigii

But we talkkadi patta (Hindi), hojas de curry (Spanish)

DescriptionCurry leaves are one of the highly used herbs in India. The curry leaves are added to curries, stews, soups, legumes, and many such preparations it is an integral part of Indian cooking style and many of the traditional and contemporary recipes are incomplete without curry leaves. Curry leaves are added for the flavor, and are believed to aid digestion.

The curry leaf plant grows up to a height of 3m and is native to India and Sri Lanka. Curry leaves are closely associated with South India where the word 'curry' originates from the Tamil 'kari' for spiced sauces. Together with South Indian immigrants, curry leaves reached Malaysia, South Africa and other parts of world. Today it is cultivated all over South and Southeast Asia. 
    Nutrition: Macronutrients in the traditional way represented in a nutri-label are probably meaningless for a few herbs including curry leaves simply because of their low bulk density. Some claim it is a good source of calcium and as proof the nutri-label shows a serving size of 100 grams with 830 mg of Calcium.  The truth is if you used curry leaves every day for breakfast, lunch and dinner; a100 grams will last you a month. 

    This hardly means curry leaves are not nutritious or don't have a role in your health and wellness. That in a sense is the point of this blog.  Just a little sometimes can go a long way. Its health virtues will forever be extolled. We honestly dont know about that because citations are had to find.  But we do know even a few leaves have a delectable aroma.  We don't need a 100 grams!

    Origin: India, Sri Lanka, Bangladesh


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