We are exporters of Curry Leaves as well as curry leaf powder around the globe.

Curry leaves are a good source of vitamin A and they provide a rich source of calcium. Since the oxalic acid concentration is high in these leaves, its nutritional value is affected. More over, the presence of oxalates may also cause kidney stones. These leaves are primarily used in providing a flavour in the Indian cooking. Curry Leaves are mainly in use in the cooking in southern parts of India to order to provide a flavour to the curries, vegetable, pickles, chutneys, soups, butter milk preparations, as well as non vegetarian items. However, Curry leaves are mainly used in vegetarian food. The botanical name of Curry is Murraya koenigii (Linn.) and it is of the family Sprengel Rutaceae. Some of the other names by which the Curry leaves are called in other languages are `Barsunga` in Bengali, Kari patta, Meetha neem, Katneem, etc in Hindi, `Karivepaku` in Telugu, `Karuveppilai` in Tamil, `Bowala` in Punjabi, `Kadhi Limbu` in Marathi, `Karibue` in Kannada, etc.

History of Curry leaves in India
Curry leaves have a long history in India and a mention of these leaves is found in the ancient texts of India. Tamil literature mentions in a specific manner about the importance and use of the Curry Leaves. The use of these leaves in the Indian cuisine is cited in the old Kannada text. In the southern parts of India these leaves are also called as `Kari-pattha`. The British also applied curry powder in their dishes to get an Indian flavour.

Curry Tree in India is grown largely in the southern parts due to its authentic flavor, but these can also be seen in large numbers in the northern parts of India . The curry leaves are exported to different parts of the globe from India . Leaf of curry tree is used as a spice. It is an aromatic deciduous tree which is 5 meters tall and fifteen to forty centimeters in diameter. This tree is mainly cultivated in homesteads, largely on a scale of plantation. Curry powder made after grinding curry leaves, is invented by the British in order to imitate the Indian cooking flavor with little effort. In Indian cookery, the leaves of Curry plants are used raw and fresh for few recipes, while the leaves are also used after being fried in oil or butter for a small period. Since the cuisine of southern India is mainly vegetarian, these leaves are scarcely used in non-vegetarian items. The Curry Leaves possess soft surface, but these are generally removed prior to serving. If eaten with the food, these leaves are harmless and thus do not have any bad effect. Vacuum self-drying of curry leaves gives a better product of greenish color than those dried by other methods.

Types of Curry Leaves
There are generally three types of curry leaves which can be added to a cuisine to give it a suitable flavour. There are fresh curry leaves, dried curry leaves and Sauteed or Fried Curry Leaves. Fresh Curry leaves are frozen and vacuum-packed, or kept in a refrigerated condition for two weeks. While cooking, the fresh curry leaves are directly added to chutneys or dishes. These can also be sliced or grinded to use as a garnish. Sauteed or Fried Curry Leaves is edible and thus it is not removed from food before serving. This type of curry leaf is generally used in the South Indian cuisine including lentil, vegetable curries or stuff samosas. These leaves are also sauteedd in oil with different vegetarian or non-vegetarian dishes and curry in the frying pan. The Dried Curry Leaves are those which are air-dried for four or five days, then kept in plastic bags and thus utilized in the preparation of food for about a year. There are also Curry powders which are available in the market. These are available in several variations, but frequently have no curry leaves but only the flavour of the leaf only which is taken from cumin.

The free amino acids present in the curry leaves are asparagines, tryptophan, aspartic acid, serine, threonine, proline, alanine, glutamic acid, tyrosine, histidine etc. The leaves also contain a crystalline glycoside, koenigin and a resin. Twigs and leaves of Curry contain 0.8 percent of potash on dry matter basis. Fresh leaves, on steam distillation under pressure yield 2.6 percent of a volatile oil, which may find use as a fixative for heavy type of soap perfume; distillation at ordinary pressure gives very poor yield of oil, while distillation with superheated steam yields dark coloured foul-smelling oil. Rectified curry leaf oil is deep yellow in colour with a strong spicy odour and pungent clove like taste.

Uses of Curry Leaves
The leaves of Curry plant has been used for centuries mostly in the southern parts of India and to the lesser extent in rest of India as a natural flavouring agent in various curries and chutneys. Besides fresh leaves dried leaves and powdered leaves are also used. The use of essential oil as flavour or perfume is not yet popularized. There is a good scope to create demand considering its virtues. In fact, the oil also has medicinal virtues. The leaves, bark and the root of the Curry plant are used in indigenous medicine as a tonic, stomachic, carminative and stimulant. The Curry leaves taken with pepper early in the morning in empty stomach reduce blood sugar. The use of roasted Curry leaves helps stop vomiting. The dry leaves of Curry are ingredient for many herbal medicines. The juice prepared from the root of Curry plant is believed to give relief from Kidney pain.

The wood of the Curry plant is grayish white, even, hard, close grained and durable. It is also used as timber for manufacturing different types of products. Thus, the Curry plant is a multi-product source with its leaves, branches, roots and stem, all are of some value.

Nutritional Values of Curry Patta

Curry leaves contain 2.5% oil, alpha-selinene, beta-bisabolene, beta-cadinene, beta-caryophyllene, beta-elemene, beta-gurjenene, beta-phellandrene, beta-thujene and beta-transocimene. These ingredients give curry leaves it typical aroma.

Health benefits of Curry Leaves

Curry leaves are beneficial in constipation, stomack problems, vomiting, nausea, snake bite, spots and rashes.