Packaging: 50g.
Carra leaves are the leaves of the Murray Koenig tree (Murraya koenigii) or "curry trees", as the English called it out of ignorance. This tree grows in India and Sri Lanka, where its leaves are used both fresh and dried. The taste and aroma of the leaves are preserved even after drying (curry leaves have a pleasant aroma with shades of sage, parsley and red pepper, which is a good appetite stimulant). Outwardly, the leaves of curry resemble the leaves of the neem tree (Azadirachta indica). Apart from the similarity of the leaves, the curry tree has nothing in common with the neem tree.
The content of useful substances.
The curry leaves contain sterol, a bitter substance, glucose, calcium, aluminum, carbon dioxide, sugar, tannin, iron and sulfur.
The essential oil of light yellow color, spicy aroma, slightly reminiscent of the aroma of curry powder.
Medicinal properties.
Carra leaves help with enterocolitis, hepatitis, cholecystitis. They cure inflammatory processes in the kidneys and bladder well.
Carra leaves are tonic and are considered a good gastric remedy: they are used against nausea, indigestion, vomiting, as well as against diarrhea and dysentery.
They cleanse the blood of infection and protein impurities. They are a good antiseptic, have anti-inflammatory properties. They promote the healing of wounds, ulcers, treat furunculosis. In the case of ulcers that do not disappear for a long time on the mucous membranes of the mouth, it is enough to chew 1-2 curry leaves and hold the resulting pulp on the ulcer, after which it will quickly scar and disappear.
Carra leaves are used in the treatment of pneumonia and angina. A decoction of leaves (4-5 leaves per glass of boiling water) is used to rinse the throat with various diseases of the nasopharynx (depending on the condition, every three hours or three times a day). The decoction is also used for heart diseases.
This spice is also useful for polyarthritis and osteochondrosis.
Use in cooking.
In cooking, curry leaves are mainly used in soups, hot vegetable dishes and snacks. They have a subtle, "hot" spicy aroma that "warms" and enriches the taste bouquet of any first or second hot dish.
Most often, curry leaves are fried in melted butter, after which this oil, which has become aromatic, is used to prepare other dishes.
Curry leaves greatly help the assimilation of protein from cereals and beans.
In dried form, the leaves are added to a mixture of spices of the same name, but this is by no means an obligatory element of it.
Curry leaves 50 grams, Curry Patta, Ayurveda Zdes
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