Curry Leaves: A versatile, Multi-Potential Medicinal Plant
Plants are one of the main sources from where lots of medicines can be prepared. Curry leaf ( Murraya koenigii ) is an important leafy vegetable used extensively in Indian cuisine as a taste enhancer. You will be glad to know that the curry plant is native to India and South Indian people use it in most of their foods (Source) . The use of curry leaves as a taste enhancer for vegetables is described long ago in Tamil literature during the 1st to 4th centuries AD. A few centuries later, the use of curry leaves was mentioned in Kannada literature. The word 'curry' originates from the Tamil word 'Kari' means spiced sauces. Curry leaf is also popularly known as Kari-Patta throughout India. Nowadays, the popularity of curry leaves spread to Sri Lanka, Southeast Asia, Australia, the Pacific Islands and in Africa as a food flavoring agent (Source) . Apart from being the taste enhancer, curry leaf is also having enormous medicinal values. In this blog, I am