Fresh leaves are rich in an essential oil, but
the exact amount depends besides freshness and genetic strain
also on the extraction technique. Typical figures run from 0.5
to 2.7%.
The following aroma components have been identified in curry
leaves of Sri Lanka (in parentheses, the content in mg/kg fresh
leaves): β-caryophyllene (2.6 ppm), β-gurjunene (1.9), β-elemene
(0.6), β-phellandrene (0.5), β-thujene (0.4), α-selinene (0.3),
β-bisabolene (0.3), furthermore limonene, β-trans-ocimene
and β-cadinene (0.2 ppm). (Phytochemistry,
21, 1653, 1982)
Newer work has shown a large variability of the composition
of the essential oil of curry leaves. In North Indian plants,
monoterpenes prevail (β-phellandrene, α-pinene, β-pinene),
whereas South Indian samples yielded sesquiterpenes: β-caryophyllene,
aromadendrene, α-selinene. (Flavour and Fragrance Journal,
17, 144, 2002)
The botanical name
Murraya koenigii refers to two 18.th century
botanists: the Swede Johann Andreas Murray (1740–1791) and the
German Johann Gerhard König (1728–1785).
The English term curry is of Indian origin: In Tamil,
the most important South Indian language, the word
kari [கறி] means “soup”
or “sauce”; this is also the basis of the Tamil name for
curry-leaves, kariveppilai [கறிவேப்பிலை]
which contains ilai [இலை]
“leaf”. In English usage, curry has a wider meaning
encompassing not only spicy foods of various kinds, but also
Indian-style spice mixtures (“curry powder”).
In North Indian (Aryan) languages, curry leaves are usually
denoted by their Tamil name, or an adaptation thereof, for
example Hindi karipatta [कारीपत्ता]
and or Bengali karhi-pat [কাঢ়িপাত]
“Curry-leaf”, or Sinhala karapincha [කරපිංචා].
The same first element is also found in Marathi
kadhi-limb [कढीलिंब]
(from limbu [लिंबू]
“lemon”)
and Kannada kari-bevu [ಕರಿಬೇವು],
where second element bevu [ಬೇವು]
designates the neem tree (Azadirachta
indica), which has similar foliage. Cf. also the
Sanskrit name girinimba [गिरिनिंब]
“mountain-neem”.
The colloquial name for curry leaves
is curry patta and its botanical name is murraya
koenigi. Curry leaves grow on a small shrub commonly found
in backyards or gardens around Indian houses. The leaves are the
edible part and they are shiny, dark green, aromatic and
slightly bitter in taste. As the colloquial name suggests, these
leaves are one of the ingredients of Indian curries, cooked
vegetables, salads, chutneys and spices. They add to the smell
and taste of food and in addition to the food value. Although
the leaves are added to Indian dishes as a natural flavoring
agent, it is well known that they have some medicinal value as
well.
Curry leaves improve functioning of
the stomach and small intestine and promote their action. They
improve the quality of digestive juices secreted during
digestion. Their action starts with intake. Their smell, taste
and visual impression initiates salivary secretion and initiates
the peristaltic wave, which is the first step in good digestion.
They are mildly laxative and thus can tackle multiple digestive
problems caused by food intake. They are directly added to food
or an extract in the form of juice is added to buttermilk and
consumed at the end of lunch/dinner. In case of a digestive
upset, buttermilk enriched with the paste of curry leaves,
common salt and cumin seed powder is recommended. This
combination is also useful in problems such as loss of appetite,
tastelessness of mouth as in case of fever etc. where food
intake is a problem. Curry leaves are one of the important
ingredients of herbal tonics and are parallel to digestive
enzymatic tonics in allopathy.
A paste of these leaves with
limejuice and honey/sugar/crystal sugar powder is a time-tested
medicine in the treatment of hyperemesis graviderum. Nausea, dry
vomiting, vomiting and food intolerance are few other conditions
where this paste is used as a remedy. Curry leaves have some
role in the treatment of diarrhea, dysentery and idiopathic
loose motions though they are not antidiarrheal in the true
sense. Fresh juice/ a paste of fresh leaves/a teaspoonful of
powdered dried leaves /a mixture of curry leaves, coriander,
mint leaves, etc. is a commonly known home made remedy.
Certain ayurvedic research
says that curry leaves have some role in controlling non-insulin
dependent diabetes mellitus. People with DM due to obesity or
heredity should try this treatment. A paste of about 8 to 10
fresh, fully-grown curry leaves is to be taken on an empty
stomach in the morning for a minimum of 3 months for desired
results. Many people have also reported weight loss, which is an
additional benefit in diabetic people.
The bark or root of this plant also
has medicinal properties. One ayurvedic school recommends
powdered root/bark for relief from kidney/biliary pain.
Traditional healers have observed some effects on premature
graying of hair. Regular intake of these leaves with buttermilk
is advised. Few have tried curry leaves for treatment of minor
burns, bruises, abrasions, etc. and claim benefits of the
treatment. More clinical trials are necessary to prove
effectiveness. Traditional healers in villages use these leaves
with a few other medicinal leaves for the treatment of insect
bites and claim desired results. In this treatment, these are
applied externally in poultice form.
References:
1.
http://www.nzhealth.net.nz/herbs/curryleaf.shtml
2.http://www.nzhealth.net.nz/herbs/curryleaf.shtml
