Merisinga potro (ମେରିସିଙ୍ଗା ପତ୍ର)

Curry Leaves Powder, Kadi Patta Churna. Curry Leaves Churn

Merisinga potro (ମେରିସିଙ୍ଗା ପତ୍ର) | curry leaves | murraya koenigii

What is Merisinga potro (ମେରିସିଙ୍ଗା ପତ୍ର) – Merisinga potro (ମେରିସିଙ୍ଗା ପତ୍ର) is the Oriya name for curry leaves – Kadi patta or Merisinga potro (ମେରିସିଙ୍ଗା ପତ୍ର). Curry leaves 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 & is 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.

Read more: Health Benefits of Murraya koenigii or Merisinga potro (ମେରିସିଙ୍ଗା ପତ୍ର) Curry Leaves

Curry leaves are used in many holistic treatments like Ayurveda, Siddha, Unani and traditional Chinese treatments for their medicinal properties in treating diabetes, diarrhoea, gastrointestinal disorders etc.

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.

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