Botanical Name: Bergera koenigii

Common Name:

English: Curry leaves
Also, known As: Mitho Limado, Karipatta, Mitha Nim, Mitha Neem Patta, Mitha Neem, Karibevu, Karibevu soppu, Karapincha, Kariveppilai, Karivapilai, Karuveppilei, Karuveppilai, Kari patah, Kariapat, kerrieblare, Gandhabevu, Kari-bevinagida, Ma Jiao Ye, Ka li cai, Duo Ye Jiu Li Xiang, Feuilles de curry, Kudianim, Curryblatter, karipatta, Duan kari, Hojas de Curry, Bai karee, Hom khaek, La ca ri, Barsunga, Lesunadando, Bishahari, Narasingha, Alakavhaya, Chhardighna,

Origin: India

Harvested: Cultivated

Part used: Whole Leaves

General Information:

Bergera koenigii, called curry leaf, is a small, tropical to sub-tropical tree or shrub that typically grows to 6-20 feet tall, with a trunk diameter is up to 15-18 inch and is noted for its pungent, aromatic flavor. The aromatic leaves are pinnate, with 11-21 leaflets, each leaflet 0.8-1.6 inch long and 0.4-0.8 in broad. The plant produces small white flowers which can self-pollinate to produce small shiny black berries containing a single, large viable seed. Curry leaves which are an important flavoring used in Indian-Asian cuisine. Fruits are edible, but the seeds are not.

Curry leaves are highly aromatic when rubbed or bruised. They are best used fresh in cooking (dried leaves may be used, but have significantly diminished flavor). The aroma of the fresh leaves is enhanced when the leaves are fried in oil or butter. The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. Curry leaves are often added to vegetable dishes. They add subtle flavors to many other dishes, including meat, seafood, chutneys, coconut sauces, relishes, marinades and omelets.

Its leaves are used in many dishes in India, Sri Lanka, and neighboring countries. Often used in curries, the leaves are generally called by the name 'curry leaves', although they are also literally 'Sweet Neem Leaves' in most Indian languages (as opposed to ordinary Neem Leaves which are very bitter). Yellow curry powder (developed by the British during the time of their colonial rule in India) is a blend of many different Indian spices, one of which is sometimes (but not always) curry leaf.

Sri Lanka and India, where it is an important part of the culinary (and medicinal) traditions. It has been introduced to many other parts of the world by Indian immigrants over the last few centuries. It is commonly found in many kitchen gardens, supplying fresh leaves for daily culinary use, especially to flavor curry.

How to use:

As a spice.

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Curry Leaves Whole