Curry Leaf(Murraya koenigii) essential oil
Curry leaf - plant profile
Names
Curry leaf, Indian bay, Indian curry tree (English)
Surabhi-nimbu (Sanskrit)
Kathnim, mitha neem, kurry patta, kari patta, gandhela, barsanga (Hindu)
Barsanga, kariaphulli (Bengal)
Goranimb, kadhilimbdo (Gujarat)
Karivempu, karuveppilei, kattuveppilei, kariveppilai (Tamil)
Narasingha, bishahari (Assam)
Botanical name: Murraya koenigii
Family: Rutaceae, the orange and lemon family.
Curry leaf - other uses
Curry leaf is mainly a culinary plant and is cultivated as an ornamental throughout South Asia. It also has a few lesser-known uses in South Asia too.
Wood
The wood is greyish-white, hard, close-grained and durable. It has been used to make agricultural tools.
Leaves
Fresh leaves are steam distilled to produce an oil which is used for the production of soap.
The curry leaves is bright and warm. They possess a distinct freshness reminiscent of citrus leaves and a meat-like aspect that is minutely sulfurous. It is no wonder that curry leaves are a staple ingredient in South Indian vegetarian cooking
Curry leaves boiled in coconut oil till they are reduced to a blackened residue forms an excellent hair tonic in retaining the natural pigmentation and also stimulating hair growth. It can be effective hair colorant which causes minimum damage and maximum benefit to greying or thinning hair. South Indian women have, for centuries, mixed the leaves with fenugreek, and applied as a paste to keep hair long, black and gleaming
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Last edited by moderator A; 07-21-2009 at 01:08 PM.
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