Curry leaves - ayurvedic remedies, health benefits, application, chemical constituents, side effects and many more

Curry leaves (kadi-patta)

Curry leaves which is commenly called as 'kadi patta'. It makes the food both healthy and tasty along with pleasing aroma. It have many names in many other languages. In Indian food, it is widely used in many of raciepes. The tree is native to the Indian subcontinent, and can be found growing wild throughout the country, in Sri Lanka, and east through Thailand

These tree grows best in well-drained soils in areas with full sun or partial shade, preferably away from the wind. Human needs in terms of shelter, clothing, food, flavors, fragrances and even medicines have been provided by plants. Even some important drugs used presently have been derived from plants. 

It has different names in different languages Curry Leaf (English), Karepaku (Andhra Pradesh), Narasingha (Assam); Barsanga, Kartaphulli (Bengal); Gorenimb (Gujrat); Mitha Neem (Himachal Pradesh); Kathnim, Mitha Neem, Kurry Patta (Hindi); Karibeva (Karnataka); Kariveppilei (Kerala); Gandhela, Gandla, Gani (Kumaon); Bhursanga (Orissa); Mahanimb (Sanskrit); Karivempu (Tamilnadu).

Curry leaves:

Curry leaves have a distinct bitter and pungent taste. Having pungent and bitter taste, they increase the tate of food. These leaves enhance the health benefits and taste of the meal. The aromatic scent of these leaves is due to the high content of essential volatile oils that get extracted through steam distillation method and this essential oil is used in healing skin disorders.

Curry leaves are used from ancient times in many Ayurvedic and unani medicine, because of its many healing properties and health benefits. It is mainly used in treating diabetes, diarrhea and gastrointestinal disease. It shows some antibacterial and antiviral properties

Curry leaves play a pivotal role in the field of weight loss. 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. Taking curry leaves regularly is bound to show promising results.

Chemical constituents 

The mainly nutrients found in curry leaves are carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, and other minerals. It also contains various vitamins like vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides, and flavonoids.

Major constituent responsible for the aroma and flavor has been reported as pinene,sabinene, caryophyllene, cadinol and cadinene. 

It also contains crystalline glycosides, carbazole alkaloids, koenigin, girinimbin, iso-mahanimbin, koenine, koenidine and koenimbine. Triterpenoid alkaloids cyclomahanimbine, tetrahydromahanimbine are also present in the leaves.

With this murrayastine, murrayaline, pyrayafoline carbazole alkaloids and many other chemicals have been isolated from Murrya koenigii  leaves.

The pulp of fruits generally contain 64.9% moisture, 9.76% total sugar, 9.58% reducing sugar and negligible amount of tannin and acids, besides containing 13.35% Vitamin C and also contains trace amounts of minerals, 1.97% phosphorus, 0.082% potassium, 0.811% calcium, 0.166% magnesium, 0.007% iron and remarkable amount of protein.

The curry leaves are rich in various sources such as proteins, fibers, carbohydrates, minerals, nicotinic acid, vitamin C and carotene. They have a great content of oxalic acid and also contain crystalline glycosides, carbazole, alkaloids, resin and koenigin. Girinimbin, koenimbine, koenigine, koenidine, koenine, coumarine(called murrayone imperotoxin), mahanimbicine, iso-mahanimbin, bicyclomahanimbicine & phebalosin are also the major phytoconstituents. Leaves also contain triterpenoid alkaloids such as cyclomahanimbine & tetrahydromahanimbine. Carbazole alkaloids such as girinimbine, murrayacine,  koenioline, xynthyletin, murrayazoline, murrayacine and murrayazolidine are the main constituents of the bark. The fruit pulp contains reducing and non reducing sugars along with some negligible amounts of tannins and acids. Trace amounts of phosphorous, potassium, calcium, magnesium and iron are also present along with vitamin C. Xanthotoxin, isobyakangelicol and other minor Furocoumarines have also been isolated from the seeds. The volatile oil that is present in fresh leaves is a rich source of vitamin A and calcium. The essential oil composition, when studied, showed the presence of D-sabinene, D-α-terpinol, di-α-phellandrene, D-α-pinene, caryophyllene and dipentene. Roots contain girinimbine, koenoline (1- methoxy-3- hydroxyl methyl carbazole)

•Fiber: curry leaves are excellent source of fiber( fiber is a substance which is useful for regular bowl movement and healthy digestive system

•Proteins: Curry leaves have a high concentration of proteins (proteins are called as building blocks of the body). Protein is useful for proper growth and development of the body.

•Calcium: curry leaves also have high concentration of calcium (calcium is substance which useful in strengthing the bone, movement of muscle and blood clotting (at the time injury))

•Phosphorus: phosphorus is useful for growth, repair of cell and tissue and strengthening bone and teeth

•Antioxidants: Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures.This can harm cells and body function.

          Click here to explore more about Antioxidant and Free radicals

•Essential Oils of curry leaves: These essential oils possess anti-inflammatory, anti-bacterial, anti-diabetic, anti-dysenteric, carminative and digestive properties which are extremely beneficial for the hair, skin and oral health. It is also effective against hyperglycemia, high cholesterol and aids in digestion.

Properties and Benefits 

• Taste (Rasa) – Astringent, Bitter and Sweet 
• Taste after digestion – Katu (Pungent)
• Guna (Qualities) – Laghu (light to digest), Snigdha (Unctous)
• Virya (Potency) – Shita (Cold)
• Effects on Tridosha – Balances Kapha and Pitta dosha
•            Click here to explore more information about Tridosha (vata-Kapha-Pitta)
• Ruchya (improves taste)
• Deepana (Kindles digestive fire)
• Pachana (Improves digestion)
• Vishagna (Antitoxic)
• Varnya (improves complexion)
• pramehahara - anti-diabetic
• krimighna - antimicrobial/anti helmithic
• shothahara - anti-inflammatory
• Yakrit balya - hepato-protective
• keshya - hair tonic
• Vishahara - anti dote,especially in scorpion bite

 

Uses, Remedies, Benefits and Application 

1) Treats Diabetes: The production of insulin from the pancreatic β-cells become active on consumption of  curry leaves. It helps in reducing the breakdown of starch into glucose which in turn leads to low blood glucose level. The leaves root and bark possess tonic, stomachic and carminatives properties. Antiemetic property too is seen in the leaves. Purgative properties have been demonstrated in the stem distillate of the leaves.

          - Tip: add fresh kadi patta' in all the meals if possible and drink fresh kadi patta juice every in morning or take 2-3 gram of dried powder of curry leaves is consumed daily( in morning and night)

2) Prevents Anemia: The deficiency of iron in the body causes anemia. Curry leaves having a high concentration of iron and folic acid.where as iron is extremely effective in increasing the hemoglobin and red blood cell count of the blood and folic acid encourages the body to absorb iron. It acts as a natural blood purifier, improves symptoms of tiredness and fatigue and reduce chances of getting infections.

         - Tip: If you suffer from anaemia eat one date (khajoor) with two kadi patta leaves on and empty stomach every morning. This will not only help keep your iron levels up it will also help make you stronger and beat the symptoms of anaemia

3) The green leaves of M. koenigii are used in treating piles, inflammation, itching, fresh cuts, dysentery, bruises, and edema. The roots are purgative to some extent. They are stimulating and used for common body aches. The bark is helpful in treating snakebites


4) Aids in Digestion: The high content of fiber in the leaves have proven to be beneficial in treating several gastro intestinal troubles. The carminative, digestive, antiemetic and anti-dysenteric properties of curry leaves not only aids in digestion but also prevents constipation, diarrhea, dysentery, piles, nausea, bloating etc.
          - Ayurveda it is believed that kadi patta has mild laxative properties that not only help the stomach get rid of unwanted waste, it also rids the body of ‘ama’ (or toxic waste) and balances out the pitta levels in the body.

         - Tip: If anyone suffer from diarrhoea gently crush some kaddi patta into a ball (the size of a berry), and drink it with some butter milk. Do this twice to thrice a day for relief.

5) Dental Care: Curry leaves having anti-bacterial and anti-microbial properties are extremely effective in maintaining good oral health. The essential oils present in the leaves strengthens the gum and teeth, removes bad odor and protects the teeth and gum from any foreign microbes and infections.

6) Lowers the cholesterol: Curry leaves prevent the oxidation of cholesterol that forms LDL cholesterol (bad cholesterol). This in turn helps in increasing the amount of good cholesterol (HDL) and protects your heart.

            - Tip: 4-6 grams of curry leaf powder is taken and added to one glass of hot water and drink this water when it gets warm on empty stomach. It is good to take early in rhe morning.

7) Fresh leaves, dried leaf powder, and essential oil are widely used for flavouring soups, curries, fish and meat dishes, eggs dishes, traditional curry powder blends, seasoning and ready to use other food preparations. 

8) Curry leaves were also used as calcium source to those having calcium deficiency besides that it also consist Vitamin A, Vitamin B and B2, Vitamin C and iron. Forthe treatment of morning sick.

9) Good For Eyesight : Curry leaves contain high amounts of vitamin A and therefore is good for eyesight. Vitamin A contains carotenoids which protect the cornea, the eye surface. Deficiency of vitamin A may cause night blindness, cloud formations in front of the eye and even loss of vision in some cases.

10) 4 teaspoon of curry leaf fine powder is mixed with 1 teaspoon of cardamom fine powder and mixed thoroughly.During journey, this mixture is taken (1-2 pinch) with a cup of hot water. This reduces the chances of  food poisoning and keeps one healthy during travel. Even abdominal blotting and indigestion and bad breath are also relieved.

          Click here to explore more about Cardamom

11) In diarrhea, green curry leaves are eaten raw.

 

12) In morning sickness curry leaves are used along with lime juice. 

13) Root juice of Curry leaf is used to relieve renal pain. 

14) Curry leaves infusion is used to treat vomiting. 

15) Curry leaf paste with buttermilk is taken for empty stomach is beneficial in stomach upsets and also acts as mild laxative. 

16) Curry leaves are also known to reduce LDL or bad cholesterol levels.

17) Curry Leaves helps in strengthening hair roots. Dry curry leaf powder mixed with oil can be applied to your hair. The paste from curry leaves can also be applied in cases of gray hair. Doing these on a regular basis can improve hair growth as well.

18) Leaf oil in premature greying of hair: 20 gram of fresh curry leaves and hibiscus flower are taken and fine paste is made. This is soaked in 100 ml of coconut oil (or sesame oil) for overnight. Next day, to this equal quantity of water is added and oil is cooked till the complete evaporation of water content. You may get around 80-90 ml of oil This is filtered and collected. Regular application of this oil to the scalp helps to reduce greyness of hair. This promotes hair growth and useful in dandruff as well.

           Click here to explore more about Hibiscus Flower

19) Fresh Curry leaf juice can be used to prevent development of cataract.

20) An increase in weight is due to unhealthy food habits and lifestyle which leads to a weak digestive fire. This increases accumulation of Ama causing an imbalance in Meda dhatu and thus resulting in obesity. Curry leaves are useful to control obesity as it helps improve metabolism and reduce Ama.

21) Curry leaves are also helpful in skin care. The juice or paste of the leaves can be applied to burns, cuts, bruises, skin irritations, and insect bites for a quick recovery and clean healing.

22) Fresh curry leaves, Sandlewood powder and turmeric (fresh rhizome) are taken and fine paste is made. This is applied over the lesions of acne. This helps to relieve the oily skin as well as acne. Even the dark circles and black heads are also reduced by this.

          Click here to explore more about Sandalwood

          Click here to explore more about Turmeric

24) For dandruff: Make a fine paste of Curry leaves powder along with sour buttermilk and apply to the scalp and retained till it dries up (best practices is  covered with a banana leaf/ white cotton cloth).Later this is washed thoroughly. 2-3 days’ practice with a gap of 1-2 days in between gives good relief from dandruff and head lice.

Note:

• The essential oil of the curry leaf tree is widely used for the treatment of hair and skin problems, diabetes, eye problem, dental problem, diarrhea etc.
• According to Ayurveda, curry leaves are useful in vata, kapha and pitta.
• Antioxidants in it treats hair, strengthens the hair roots, prevents hair fall and premature greying of hair.
• Curry leaves are efficient at treating anemia because they contain iron and folic acid. Folic acid encourages the body to absorb iron.
• To increase the beauty of face, make a paste of fresh curry leaves and apply on face.
• External applications of the leaves have been beneficial in bruises, eruption, and to treat bites of poisonous animals.
• The leaves being bitter, acrid and cooling have been shown to have cooling, anthelmintic and analgesic action. It is known to cure piles, reduce body heat, thirst, inflammation and itching. Even leucoderma and blood disorders have been controlled.

Uses of Curry leaves in India and Indian raciepes:

1. Limbolee oil can be extracted from fresh curry leaves. This oil is often used in the process of making soap in order to make the product scented.
2. Leaves are roasted and used in a soup called maju kreung. They are also used in Java for cooking gulai or lamb stew.
3. They are also used to make thoran, vada, rasam and kadhi. In Cambodia, the leaves are roasted and used as an ingredient in a soup, maju kreung.

Other Uses of Curry Leaf Oil:

1) The pure curry leaf oil having anti-bacterial and anti-inflammatory properties can be used to reduce inflammation and pain from insect bites and bee stings.

2) Adding 2 drops of curry leaf oil in a cup of warm water and gargle which strengthen your teeth, prevent teeth and gum infections and acquire a refreshing breath.

3) Massage 2-3 drops of curry leaf oil with few drops of Sesame oil to reduce swelling and inflammation on various parts of the body and get instant relief.

         Click here to explore more about Sesame Oil

Curry leaf powder uses:

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 gastro-intestinal troubles.

3) Powder from the dried roots of the curry tree is believed to relieve kidney disorders.

4) Curry leaf powder is mixed with honey and applied over the mouth ulcer for 3-4 days.

             Click here to explore more about Honey

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