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All About Curry Leaves | Know Your Spice Kadi patta (Murraya koenigii)

All About Curry Leaves | Know Your Spice Kadi patta (Murraya koenigii)

Know more about Curry Leaves or Kadi patta (Murraya koenigii)

All about curry leaves | kari patta

Curry leaves or Kadi patta are the fresh leaves of the curry tree (Murraya koenigii). It is a tropical to subtropical tree in the family Rutaceae (the rue family) and is native to Asia.

The plant is also sometimes called sweet neem, though M. koenigii is in a different family to neem, Azadirachta indica, which is in the related family Meliaceae.

The fresh curry leaves or kadi patta are an indispensable part of Indian cuisine and Indian traditional medicines.

They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation.

They are also used to make thoran, vada, sambhar, koshimbir, rasam and kadhi.

The leaves of M. koenigii are also used as a herb in Ayurvedic & Siddha medicine in which they are believed to possess anti-disease properties.

What are the vernacular names for curry leaves?

The names of curry leaves or kadi patta in international languages are given below.

Indian Languages International Languages
Hindi: Kadi patta (कड़ी पत्ता), Karipatta (करीपत्ता)
Bengali: Karipata (কারিপাতা)
Gujarati:
Mitho limado (મીઠો લીમડો)
Kannada: Karibevu (ಕರಿಬೇವು), Karibevu soppu (ಕರಿಬೇವು ಸೊಪ್ಪು)
Kashmiri:
Kadipatta (کڈی پٹا)
Malayalam
: Kariveppila (കറിവേപ്പില), Kariveppu (കറിവേപ്പ്), Veppila (വേപ്പില)
Marathi: Kadhilimb (कढीलिंब)
Oriya: Merisinga potro (ମେରିସିଙ୍ଗା ପତ୍ର)
Punjabi:
Karipatta (ਕਰੀਪੱਤਾ), Bowala (ਬੋਵਾਲਾ)
Sanskrit:
Girinimba (गिरिनिम्ब), Suravi (सुरावी)
Tamil:
Kariveppilai (கறூவேப்பிலை), Karuveppilai (கறிவேப்பிலை)
Telugu:
Karivepaku (కరివెపాకు), Karepeku (కరేపెకు)
Latin (Botanical): Murraya koenigii
Arabic: Waraq al-kari (وَرَق الْكَارِي)
Chinese:
Ga lei yihp (咖哩葉)
Dutch:
Kerriebladeren
French: Feuilles de Cari, Feuilles de Curry
German: Curryblätter
Greek: Fýlla kári (φύλλα κάρι)
Italian: Fogli di Cari
Japanese: Kare-rifu (カレー・リーフ), Nanyōzanshō (ナンヨウザンショウ)
Portuguese: Folhas de Caril
Spanish: Hojas de curry
Swedish
: Currylöv

What exactly are curry leaves?

Get to know more about Curry Leaves or Kadi patta (Murraya koenigii)

Curry Leaves (kadi patta or karipatta) are the leaves of a tree Murraya koenigii, in the Rutaceae family. The tree is native to the Indian subcontinent.

It is a small tree, growing 4–6 m (13–20 feet) tall, with a trunk up to 40 cm (16 in) diameter.

The aromatic leaves are pinnate, with 11–21 leaflets, each leaflet 2–4 cm (341+12 in) long and 1–2 cm (1234 in) broad.

It grows best in well-drained soils in areas with full sun or partial shade, preferably away from the wind. Growth is more robust when temperatures are at least 18°C.

The fresh leaves are valued as seasoning in the cuisines of South and Southeast Asia.

In Cambodia, where the leaves are called sloek kontroap, the leaves are roasted and used as an ingredient in a soup, maju krueng.

In Java, the leaves are often stewed to flavour gulai. Though available dried, the aroma and flavour is greatly inferior. The oil can be extracted and used to make scented soaps.

What is the nutritional value of Curry Leaves?

Find out about the nutritional value of Curry Leaves or Kadi patta (Murraya koenigii)

The main nutrients found in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper, and minerals.

It also contains various vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides, and flavonoids.

Also, nearly zero fat (0.1 g per 100 g) is found in them.

What is the chemical composition of Curry Leaves or Kadi patta?

Know and understand about chemical composition of Curry Leaves or Kadi patta (Murraya koenigii)

The chemical constituents present in curry leaves are carbazole alkaloids and these possess antioxidant properties.

Carbazole alkaloids include mahanimbine, murrayanol, mahanineoenimbine, O-methylmurrayamine A, O-methylmahanine, isomahanine, bismahanine and bispyrayafoline.

These chemicals compounds have insecticidal and antimicrobial properties as well, specifically mosquitocidal properties.

What is the difference between curry leaves and curry powder?

Is curry powder made from curry leaves?

Curry leaves (kari patta) are fresh herbs that comes from the curry tree (Murraya koenigii), while a curry powder is a spice mix of seeds, spices, and herbs that have a different flavour altogether.

The curry powder represents the same British aspirations and tastes that began long ago and linger even today. Currying things, with a curry powder, became synonymous with British cookery.

Through the 1800s, curry was a common dish, and curry powder a familiar flavour.

The expense of shipping spices to the colonies, and to Britain, was probably the primary reason why blended, pre-made curry powder became common.

However, the point to be noted is that in India, there is no such thing as a curry powder or its relation with curry leaves.

What is the history of Curry Leaves or Kadi patta?

Know more about the origins & the story behind Curry Leaves or Kadi patta (Murraya koenigii)

The history of curry leaves are seen in early 1st to 4th century AD. In Tamil and Kannada literature it was updated as word ‘kari’ with its uses.

The word now popularly used for the Murraya koenigii is curry leaf which is originated from Tamil word Kari which means as ‘spiced sauce’.

The Tamil name for curry leaves literally translates to “leaf used to make curry.”

In the early literatures of Tamil and Kannada the use of Murraya koenigii is described as the flavouring agent for the vegetables.

The usage of curry leaves in Indian and Sri Lankan cooking stretches all the way back into the region’s ancient history.

British merchants invented curry powder in the late 18th century. The blend of spices was intended to mimic the taste of authentic Indian curries.

Some curry powder blends contain dried curry leaves. It is unlikely that the leaves have much influence on the flavour of curry powder since they lose their potency soon after being dried.

In A Historical Dictionary of Indian Food, K T Achaya has described curry leaves as being used as seasoning in south India centuries ago.

He writes that “early Tamil literature notes the serving of a dish of the tender fruit of pomegranate cooked with butter and fragrant curry leaves”.

The 16th century Kannada literature records “an unfried brinjal bhaji, which contained coconut shreds, curry leaves and cardamoms, mixed well and flavoured with citrus juice and a little camphor.”

What are the uses of Curry Leaves or Kadi patta?

How are Curry Leaves or Kadi patta (Murraya koenigii) used?

Curry leaves are used for both medicinal and culinary applications.

  • The leaves are commonly added to dishes to bring about a robust, rich flavour and popularly used in meat dishes, curries, and other traditional Indian recipes.
  • Curry leaves are used in many holistic treatments like Ayurveda, Siddha, Unani and traditional Chinese treatments for their medicinal properties in treating diabetes, diarrhea, gastrointestinal disorders etc.
  • The branches of curry leaves play a significant role in good oral hygiene. The thin twigs or branches are used as a datun.
  • The leaves when eaten raw or consumed as juice, serves as a detox drink to cleanse body from within, burn fat, reduce bad cholesterol and enhance digestion.

What does Curry Leaves taste like?

What is the taste of Curry Leaves or Kadi patta?

Curry leaves have a characteristic bitter and pungent flavour that can be compared to citrus, anise, or lemongrass.

The taste is also said to be somewhere between basil and kaffir lime some. It resembles lemongrass and lemon rind, and is rather citrusy.

Nevertheless, when cooked they impart a sharp bite and a nutty aroma.

How Much Curry Leaves or Kadi patta Should I Use?

What is the the recommended quantity of Curry Leaves or Kadi patta for a day?

You can have around 12–15 curry leaves on an empty stomach daily to benefit from their nutrients.

You might find them a bit bitter to chew on raw, so pound them into a chutney or paste, by adding green chillies, salt, lemon juice, and a bit of asafoetida with a little water.

What are the ayurvedic properties of Curry Leaves or Kadi patta?

Information about ayurvedic details of Curry Leaves or Kadi patta (Murraya koenigii).

In Ayurveda, curry leaves are considered to have anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic, and hepatoprotective.

Rasa (Taste): Katu (Pungent), Tikta (Bitter), Madhura (Sweet)
Guna (Qualities): Laghu (Light to Digest), Snigdha (Oily, Unctuous)
Veerya (Potency): Sheeta (Cold)
Vipaka (Taste conversion after digestion): Katu (Pungent)
Karma (Actions): Kaphapittahara. It balances Pitta, and Kapha.

What can I use Curry Leaves for?

Learn how to use Curry Leaves or Kadi patta (Murraya koenigii) in your food & beverages.
  • Sauté curry leaves in ghee at high heat and then add the ghee and softened curry leaves to any dish of your liking.
  • Infuse broths with curry leaves for a fresh flavour.
  • Combine fresh or dried curry leaves with other spices, such as red chili, turmeric, and cumin seeds, to make a flavorful seasoning blend.
  • Top any savory dish with diced or crumbled dried curry leaves for a pop of flavour.
  • Cook curry leaves in hot oil and then use the infused oil as a dip or topping for crusty bread.
  • Add curry leaves to chutneys and sauces or make a curry leaves churna.
  • Toss chopped curry leaves into savoury baked food recipes like breads and crackers.
  • Curry leaves pair well with lentils, yoghurt, coconut milk, aromatics such as onions, garlic, and ginger, mustard seeds, chilli peppers, eggplant, pork, and fish.
  • Curry leaves are edible after they are cooked and do not need to be removed before eating.
  • Kadi Patta add a bright flavour to stews, curries, soups, rice dishes, and dals.

How do I prepare Curry Leaves for food?

Learn how to prepare Curry Leaves or Kadi patta (Murraya koenigii) for your food & beverages.

The leaves are usually stripped from the stem, fried in hot oil with other spices, and either used as a base for making a dish or poured over an already-made dish for flavour.

Can I use all parts of Curry Leaves?

What parts of Curry Leaves or Kadi patta (Murraya koenigii) plant are used for food & beverages.

The fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. Its fruit is edible, but the seeds are poisonous and must be removed prior to use.

How long does Curry Leaves last?

Learn about how long does Curry Leaves or Kadi patta (Murraya koenigii) last in storage.

  • Dried Curry Leaves – Dried curry leaves stay good for 2-3 months. Air dry them for 2-3 days on the counter or in the refrigerator. Once they are dried, they will look wilted and feel crispy.
  • Fresh curry leaves –Fresh curry leaves will keep in the fridge for about 5 to 7 days. They do freeze well and will keep in a ziplock bag for 3-4 months.

How do I store Curry Leaves?

Learn about how to store Curry Leaves or Kadi patta (Murraya koenigii).
  • Fresh Curry Leaves – Wash the leaves and then dry them. Spread on a kitchen towel in a single layer and gently pat them dry before storage. Wrap the leaves in the paper towel and then put in an airtight container and refrigerate. You can also store these in a freezer.
  • Dried curry leaves or kadi patta – You can store them as is, or crumble them into a coarse or fine powder. Either way store them in an airtight container to preserve the flavour.

Mustard seeds and curry leaves

Is there a substitute for Curry Leaves or Kadi patta?

Learn how to use a substitute for Curry Leaves or Kadi patta (Murraya koenigii) if unavailable

If the recipe you want to make calls for curry leaves but you don’t have any, don’t worry. Here are some substitutes for curry leaves or kadi patta.

Lemon zest – Due to the oil in the rind of lemon zest, it has a pungent, quite strong tangy-citrusy-fresh taste.

Kaffir lime leaves – Kaffir and curry leaves have a similar taste. Kaffir lime leaves adds citrus notes to cooked dishes and they work wonders for soups, rice, curry, and stir-fries.

Bay Leaves – Bay leaves have a minty yet a deep, earthy aroma. They also have sweet notes and a savory finish that boost the flavour of your dish.

Where do I buy Curry Leaves or Kadi patta from?

Where to Locate Curry Leaves or Kadi patta (Murraya koenigii) in a Grocery Store?

You’ll find curry leaves in Indian grocery stores, and even some Asian food stores.

If you can’t find curry leaves in a nearby store, you can buy them on Amazon: India | USA

What are the health benefits of curry leaves?

Learn more about health benefits of curry leaves or kadi patta (Murraya koenigii)

Health Benefits of Curry Leaves or Kadi Patta

Health benefits of curry leaves or kadi patta include providing overall immunity to the human body.

  1. Health benefits of curry leaves for diabetes – Health benefits of Kadi Patta in Type 2 Diabetes. Curry leaves help your blood sugar levels by controlling the insulin activity of the body. It reduces blood sugar levels. Also, the type and amount of fibre contained within the leaves play a significant role in lowering blood sugar levels.
  2. Health benefits of kari patta for Cholesterol Control – Research shows that curry leaves have properties that can help in lowering one’s blood cholesterol levels. Packed with antioxidants, curry leaves prevent the oxidation of cholesterol that forms LDL cholesterol (bad cholesterol).
  3. Health benefits of curry leaves as a powerful antioxidant – Research has shown that curry leaves contain many compounds, including linalool, alpha-terpinene, myrcene, mahanimbine, caryophyllene, murrayanol, and alpha-pinene. Many of these compounds function as antioxidants in your body. Antioxidants play an essential role in keeping your body healthy and free from disease.
  4. Health benefits of kari patta for your eyesight – Traditionally, curry leaves are believed to have a beneficial effect on eyesight. They prevent the early onset of cataract. This primarily because curry leaves are rich in Vitamin A.
  5. Health benefits of curry leaves for weight loss – Health benefits of curry leaves work in two ways in making you look slender. Firstly, these leaves help the body get rid of toxins and secondly, help in burning the stubborn body fat.
  6. Health benefits of kadi patta for liver health – Curry leaves contain kaempferol, a potent antioxidant, and can protect the liver from oxidative stress and harmful toxins.
  7. Health benefits of curry leaves for your digestive problems – People suffering from health issues like dysentery, constipation and diarrhoea, should add this wonder herb to their diets. This can improve the condition. Addition of curry leaves can also cure stomach ailments and improve metabolism.
  8. Health benefits of kadi patta as an Immunity booster – One of the significant health benefits of Kadi Patta is that it boosts your immunity. Curry leaves have a high concentration of proteins which are considered to be the building blocks of the body. It is pivotal for the proper growth and development of the body and strengthens our immune system.
  9. Health benefits of curry leaves for relieving stress – Studies show that inhaling linalool (often found in flowers and spice plants) in curry leaves reduces anxiety, stress and helps with depression. The essential oil of curry leaves is generally used to relieve the symptoms of stress. Just apply 2 to 3 drops of the oil on your pillow before you sleep. The scent of Kadi Patta calms your mind and body.
  10. Health benefits of kari patta for treating wounds and fights skin infectionsKadi patta contains very strong antioxidant properties in addition to powerful anti-bacterial, antifungal and antiprotozoal properties. This makes it a great home remedy to deal with common skin infections like acne and fungal infections of the nail that are often difficult to treat.

Curry leaves or kadi patta being a staple food crop in India is an extremely essential ingredient found in almost all Indian households. The aromatic flavour and high nutritional benefit make this leaf an amazing spice which can be relished as different cuisines.

Here is a simple recipe for making curry patta churna or curry leaves churan

Health Benefits of Curry Leaves | Super Curry Patta Benefits
Print

Curry Leaves Churna | Curry Leaves Churan | Curry Leaves Powder | Dried Curry Leaves Powder

Curry Leaves Churna | Curry Leaves Churan | Dried Curry Leaves Powder - Curry Leaves Powder or Curry Leaves Churan is not only sought after for its aromatic flavour in the foods, but it also enhances the health benefits of the meal making it more nutritious.
Course Condiment
Cuisine Indian, South Indian
Diet Vegan, Vegetarian
Keyword Curry Leaves, Curry Leaves Churan, Curry Leaves Churna, Curry Leaves Powder, Kadi Patta, Kadi Patta Churna, Kadi Patta Powder, Kari Patta Churna, Kari Patta Powder
Prep Time 5 minutes
Cook Time 12 hours
Total Time 12 hours 5 minutes
Servings 15 servings
Calories 8.7kcal
Author Sumit Malhotra

Ingredients

  • 3 Cup Curry Leaves Kadi Patta
  • Running water to clean
  • Sun Light to dry naturally

Instructions

  • Clean curry leaves under running water to remove any dust or dirt.
  • Leave them to dry under direct sunlight for about 12 hours.
  • Grind them into a coarse or fine powder.
  • You may want to sieve the powder to remove any hard particles or impurities
  • Store for later use.

Notes

  • Packed with essential vitamins, carbohydrates, fibre and volatile oils, curry leaves play a vital role in controlling diabetes, treating heart problems, preventing infections and also providing beautiful hair and skin.
  • Add this powder to any curry or lentil to increase its nutritious value.
  • Add it to any soup, stew or rice preparation.

How to consume curry patta churna or curry leaves churan:

  1. Consuming one spoonful of this powder with water daily on empty stomach can cause wonders in naturally treating your diabetes and reducing your blood sugar level.
  2. 1 spoon of curry leaf powder added to the buttermilk can be consumed to get relief from gastrointestinal troubles.
  3. 1 teaspoon of the powder consumed with water regularly reduces nausea and vomiting.
  4. Add Kadi Patta powder to any rice or lentil preparation to get a daily health benefit.

Crackle the spices, chana dal & curry leaves

What are the side effects of curry leaves or kadi patta?

What are the risks associated with curry leaves or kadi patta?

Curry leaves are generally safe to consume with relatively no possible side effects.

But over excessive consumption of curry leaves may lead to some side effects like acidity, which gives a burning sensation, an upset stomach, and nausea.

FINALLY, TO SUM IT UP

All About Curry Leaves or Kadi patta | Uses & Benefits of Kadi patta

All about curry leaves | kari patta

Curry leaves or Kadi patta are the fresh leaves of the curry tree (Murraya koenigii). It is a tropical to subtropical tree in the family Rutaceae (the rue family) and is native to Asia.

The plant is also sometimes called sweet neem, though M. koenigii is in a different family to neem, Azadirachta indica, which is in the related family Meliaceae.

The fresh curry leaves or kadi patta are an indispensable part of Indian cuisine and Indian traditional medicines.

They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation.

They are also used to make thoran, vada, rasam and kadhi. The leaves of M. koenigii are also used as a herb in Ayurvedic & Siddha medicine in which they are believed to possess anti-disease properties.

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