Curry leaves, 5 g

Curry leaves, 5 g


Country of Origin:

Sri Lanka

Brief description:

Dried leaves of the curry tree (Murraya koenigii) of the Rutaceae family. The leaves have an oval-sharp shape, olive color.
The taste and aroma are light spicy, fresh

Use of curry leaves in cooking
  • It is recommended to add curry leaves to oil at the beginning of cooking or during the preparation of liquid dishes, such as: soups, sauces, gravies
  • This spice is really versatile and goes well with all dishes, even sweet ones
  • It can be added to desserts and traditional cereals for breakfast (for example, semolina with apples, cinnamon and curry leaves)
  • It will perfectly emphasize the taste of vegetable, fish and meat dishes
    Salads are prepared with fresh leaves.

The spice is most popular in South India, where it is added to almost all dishes.

Curry give food an incomparable aromatic spicy taste that will be remembered for a long time. The recommended amount of spices is 5-12 leaves per dish for 3-5 people. You can use whole leaves or grind them into powder. Because of this, the spice does not change its properties.

Curry leaves in Ayurveda and traditional medicine

Part Used: Leaves
Energy: VK-P +
Action: cleanses, restores, tones.
Warning: none
Curry leaves, among other useful micro and macro elements, contain calcium, phosphorus, nicotinic acid and vitamin C. They are a rich source of iron and folic acid, which help with anemia.

  1. They protect the liver.
  2. According to clinical research data published in the Asian Journal, curry leaves protect body cells from oxidative stress and harmful toxins due to the presence of kaempferol in the leaves. This rather effective antioxidant in combination with vitamins A and C not only protects the liver, but also stimulates the organ to work more efficiently.
  3. Able to lower blood sugar.
  4. The presence of protein in the leaf plays an important role in controlling and improving digestion, thereby helping to lose excess weight
  5. They increase the amount of so-called “good” cholesterol, which helps protect the body from heart disease and atherosclerosis.
  6. Relieve symptoms of diarrhea, reduce inflammation of hemorrhoids.
  7. The carbazole alkaloid in curry leaves has antibacterial and anti-inflammatory properties.
  8. They tone the spleen and pancreas. According to research, curry leaves are able to protect the body from the harmful effects of chemotherapy and radiation therapy.
  9. They are an excellent remedy for skin infections, which makes them effective in the treatment of acne, fungal infections of the scalp and nails.Accelerate hair growth, strengthen them, give shine, get rid of dandruff and can prevent hair loss
    The simplest recipe for using curry leaves is simply to add them regularly to food, or you can prepare kefir with curry leaves and saffron and use it after meals.

Energy value per 100 g: 203 kcal
Nutritional value per 100 g:
proteins – 16.8
fats – 8.3
carbohydrates – 17.5.

Store in a closed package in a dry, dark room with a relative humidity of no more than 50%.
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Weight0.100 g

1 кг, 10 г, 100 г, 50 г




In cooking, cosmetology, in traditional medicine and Ayurveda

Storage conditions

2 years from the moment of collection in a dry, cool room with a relative humidity of no more than 35%


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