Karapincha - Medicinal and culinary herb which drastically reduces
fat
by Rosanne Koelmeyer Anderson
"Karapincha-Murraya koenigi spreng" or the curry leaf is commonly
grown every where and in almost all our homes but very few people know
the value of it. Apart from its general use, Karapincha protects the
liver and the liver cells and is even used as a medicinal cure of
certain liver diseases, the control of high blood pressure, heart
disease , diabetes and high cholesterol especially.
 It is an excellent culinary herb for fat reduction. Karapincha or
curry leaves definitely reduces overweight" says Dr Vajira P. S.
Seneviratne, Medical Officer, Government District Ayurveda Hospital,
Beliatte and visiting lecturer of the Moratuwa University, a
pharmaceutical consultant and multidisciplinary academic with integrated
knowledge of Ayurveda and modern Pharmaceutical Sciences.
"The Karapincha plant also known by its pet name "curry pancha" means
the "tree of curry" is commonly grown extensively in the Dry zone it an
absolute essential which does the trick to curries to tickle your taste
buds. "Good taste is the flower of good sense" it is said and so it is
with the use of Karapincha in a dish.
Karapincha not only makes a dish palatable but also adds flavour and
nourishment too. Almost every part of the Karapincha plant, its leaves,
the root, bark, petals and fruits are all made use of either in cooking
or for medicinal purposes".
"Vitamin A is very much presented in Karapincha while calcium,
prosperous and vitamin C are also presented in adequate amounts," Dr
Seneviratne went on to explain. "Curry leaves are highly fibrous and
this is a very important factor in the management of many health
problems".
"The curry leaves contain nearly 18 amino acids and volatile oils
which contribute a very specific fragrance. Its medicinal properties and
actions help improve people's digestive power and helps avoid
constipation and softens stools. Karapincha also relieves flatulents and
heals gastritis", Dr Seneviratne added.
"Traditionally, curry leaves were chopped and grounded on a grinding
stone which was better and easily consumed but today karapincha is just
added into curries and it is not really consumed. The mouthwatering
spice could be made palatable one way or the other as karapincha sambol,
as a mallun, a porridge or even as a fried preparation".
"Spicy karapincha porridge and sambol are very useful in the control
of health problems.Medicinally, it is a poly diuretic. Hence, karapincha
porridge is particularly important in nutralising poisonous
intoxication.
Even if stung by a snake, Karapincha porridge is commomly given to
remove the poison, Dr Seneviratne added.
It has been revealed that after some research, the 'vedamahatayas'
centuries ago discovered that the humble and virtually no-cost 'karapincha'
was a powerful poison-remover and people in the past were encouraged to
prepare their simple meals with a substantial amount of karapincha
leaves as it was considered a multi-purpose, all time local herb.
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