Curry leaves: The tropical herb

by Shari Jayawardhana

The curry leaf is an essential ingredient in Sri Lankan cooking. However, many of us simply remove and throw the leaf from our food since it has already added its flavour and aroma to the cooked dish. It is purely your choice whether you want to eat the leaves or not. But, knowing about its health benefits will help you consume it at regular intervals.

The curry tree (Murrayakoenigii) is a tropical to sub-tropical tree which belongs to the family of Rutaceae, which is native to South Asian countries such as Sri Lanka. The leaves are commonly called "Curry leaves" and are used in various food preparations in Sri Lanka and neighbouring countries. It is an aromatic shrub that grows abundantly in the rich soils of Sri Lanka. It is a medium sized plant which grows up to a height of about 3m. The leaves are distributed in 20-30 leaflets. The leaves are slightly bitter and very aromatic.

The curry tree is another common herb that is cultivated in almost all Sri Lankan home gardens. Curry leaves are shiny and dark green. It is a staple in Sri Lankan cooking and is usually fried along with the chopped onion, garlic and ginger in the preparation stage of most Sri Lankan food.

Curry leaf has many medicinal properties. It is a good digestive, especially after consuming fried food. It aids in the treatment of nausea, heartburn, morning sickness and other digestive disorders such as diarrhoea, dysentery, vomiting and haemorrhoids. Curry leaves are also known to improve eyesight, so make sure you do not throw away the leaves while eating. If you don't like its raw taste, you can buy the curry leaf powder widely available in the market and add it to curries and other dishes.

Curry leaves have found to halt the progression of many non-communicable diseases such as diabetes, cancer and heart disease. Studies on curry leaves have shown that they can help in controlling the blood glucose levels. The incidence of cancer has increased in Sri Lanka. Though, there are effective treatments available to reduce cancer, the side effects of the treatments such as chemotherapy and radiation therapy can also be troublesome.

Research on the extracts of curry leaves has shown a reduction in the side effects of both chemotherapy and radiation therapy. The antioxidants present in curry leaves help in controlling the LDL or bad cholesterol and aid in increasing the HDL or good cholesterol levels. Curry leaves are also good for hair growth and in preventing premature greying of hair. Many people do not like the taste of the curry leaves, so eating it on a daily basis to get shiny black hair is not a practical solution. But, you can prepare a hair tonic and use it on a daily basis.

Boil the leaves in coconut oil for a few minutes. You will notice that your hair tonic takes a blackish tint. Use the hair tonic every night before going to bed. Wash your hair the next morning with lukewarm water and a mild shampoo.

Curry leaves are rich in calcium, phosphorus, iron, and vitamins A, B, C and E. Alkaloids present in curry leaves are believed to have antioxidant properties. The herb is a good blood purifier and a restorative of the degenerated blood cells. Taken regularly, it has the ability to build up and strengthen the liver. It is also a good tonic for the spleen and pancreas. It may also be used as a poultice to treat burns, bruises, cuts, skin eruptions and insect bites. The oil of the curry leave is also believed to be an effective insect repellent.

Since curry leaves lose their fragrance after drying, they are best used fresh. Instead of going for dried leaves, try growing your own plant in a small pot.

Hot and dry conditions are the best way to grow this plant. They don't have a long shelf life and thus should be wrapped in a moist kitchen towel or newspaper and then stored in the refrigerator. Remove the leaves from the stem only before cooking.

Curry leaves are used as the base in almost all Sri Lankan dishes. Curry leaves are used as the key ingredient in making sambol, Herbal Porridge (Kola Kanda) and chutney, to name a few. Many international pharmaceutical companies use the raw ingredient to make capsules that promote digestion.

Tea made out of curry leaves have also been introduced in the local and international markets. It is also used by the Health and wellness industry to manufacture essential oils for aromatherapy as well as hair and skin care products.

By creating a renewed awareness on local herbs such as the "curry leaves" it is hoped that the public will not only cultivate this exquisite herb in their gardens but also consciously consume it to avail one's self of its many health benefits.