Curry leaves have been used in Indian cuisine for centuries, but they are often overlooked in the West. They are incredibly flavorful and add a unique taste to any dish. In this post, we’ll explore the benefits of adding it to your dishes, including how they can help enhance flavor, provide antioxidants, and even improve digestion. We’ll also discuss how to select the best curry leaves and provide tips on how to store them for maximum freshness. Finally, we’ll share some of our favorite recipes, so you can enjoy their unique flavor in your own kitchen.
Curry Leaves Nutrition Facts and Calories Chart
One cup of fresh kari patta contains 0.7 grams of protein, 0.2 grams of fat, 3.2 grams of carbohydrates, 5.8 grams of dietary fiber, and 0.1 grams of sugar. They are a good source of vitamins, minerals, and antioxidants. They are especially high in vitamin A, vitamin C, vitamin K, folate, calcium, iron, magnesium, and potassium. Curry leaves are versatile and can be used in a variety of dishes, including curries, soups, stews, stir-fries, and more. They can also be added to salads, juices, and smoothies. Nutritional value per 100 g curry leaves:
- Biotin: 0.2 μg
- Calcium: 47 mg
- Carbohydrates (Carbs): 6.1 g
- Chloride: 17 mg
- Cholesterol: 0 mg
- Choline: 10.2 mg
- Chromium: 0.1 μg
- Copper: 0.2 mg
- Dietary Fiber: 1.3 g
- Energy (Calories): 34 kcal
- Fat: 0.6 g
- Iodine: 0.1 μg
- Iron: 0.6 mg
- Magnesium: 15 mg
- Manganese: 0.2 mg
- Molybdenum: 0.1 μg
- Pantothenic Acid: 0.1 mg
- Phosphorus: 22 mg
- Potassium: 177 mg
- Protein: 2.6 g
- Saturated fat: 0.1 g
- Selenium: 0.3 μg
- Sodium: 17 mg
- Sugars: 0.4 g
- Vitamin A: 181 IU
- Vitamin B1 (Thiamin): 0.1 mg
- Vitamin B2 (Riboflavin): 0.1 mg
- Vitamin B3 (Niacin): 0.5 mg
- Vitamin B5 (Pantothenic Acid): 0.1 mg
- Vitamin B6: 0.1 mg
- Vitamin B9 (Folate / Folic Acid): 10 μg
- Vitamin B12: 0 μg
- Vitamin C: 48 mg
- Vitamin D: 0 IU
- Vitamin E: 0.7 mg
- Vitamin K: 7 μg
- Water: 85.3 g
- Zinc: 0.1 mg
Curry Leaves In India
Curry leaves are a popular ingredient in many Indian and Southeast Asian cuisines. They are an excellent source of nutrition and can provide many health benefits. They are also high in phytonutrients, including isothiocyanates, flavonoids, and phenolic compounds. These compounds have been linked to anti-inflammatory and anti-cancer properties. They may also help to reduce cholesterol levels, improve digestion, and regulate blood sugar levels.
- Scientific Binomial: Murraya koenigii / Bergera koenigii
- Common English: Curry Leaves
- Ayurvedic: Surabhini-nimba
- Unani: Karipattaa
- Sanskrit: Alakavhaya / Chhardighna / Girinimba / Kadarya
- Hindi / Urdu: Kari patta / Mithaa Neem / Kathneem / Gandhela / Barsanga
- Bengali: Barsunga
- Marathi: Kadhi Patta / Kadi Limb
- Telugu: karepaku / karepeku / kari-vepa-chettu
- Tamil: Karivepillai / Karuveppilei / Karivempu / Kattuveppilei
- Kannada: gandhabevu / kari-bevinagida
- Malayalam: Kareapela
- Punjabi / Sindhi
Curry leaves is an evergreen plant, found in the backyard and common among Indian recipes. Even though it has no taste as such but it smells nice and helps giving curry a distinct flavor. Leaf is the part of tree which is most likely has many benefits. Curry leaves plant is native to Sri Lanka and India. All parts of the plant, especially the leaves, are rich in carbazole alkaloids.
- Burns: For minor burns, bruises, sting and insect bites, try using poultice made with the leaves over the affected area.
- Premature Graying of Hair: Liberal intake of curry leaves is considered beneficial in preventing premature graying of hair. Kari patta leaves have the property to nourish the hair roots. New hair roots that grow are healthier with normal pigment. The leaves can be used in the form of chutney or the juice may be squeezed and taken in buttermilk. When the leaves are boiled in coconut oil till they are reduced to a blackened residue, the oil forms as excellent hair tonic to stimulate hair growth and in retaining the natural pigmentation.
- Eye Health: Fresh juice of curry leaves instilled into the eyes makes them look bright. It also prevents the early development of cataract.
- Anti Diabetic Properties: Curry leaves are anti – diabetic food. Inclusion of it in the diet of diabetic patients reduced the blood glucose level appreciably. To see the effect try eating 10 fresh fully grown curry leaves every morning for 3 months. This home remedy shows significant difference for hereditary diabetes and obesity diabetes. Curry leaves posses weight reduction property that helps diabetics patients to stop passing sugar in urine.
- Kidney Strengthen: Not only leaves but plant roots also shows valuable benefits for kidney disorders. Plant root juice is helpful to treat pain related to kidneys.
- Digestive Aid: Curry leaves strengthen the stomach and promote its function and hence it is common ingredient in almost all curries found in India. It can be a mild laxative when mixed with other herbs.
- Morning Sickness: To treat morning sickness, nausea and vomiting due to indigestion, grind some fresh curry leaves to get juice. Take 1-2 teaspoon of this juice with 1 teaspoon lime juice and 1 teaspoon honey. To stop vomiting try infusion of the roasted curry leaves.
- Upset Stomach: To treat upset stomach take some curry leaves and grind them into fine paste. Mix this paste with buttermilk and take on an empty stomach.
- Insect Bites: Juice of the plant berries mixed with equal proportion of lime juice is an effective home remedy for external application in insect stings and bites of poisonous creatures.
No known side effects if taken in proper quantity.