Curry Leaves Scientific Name
Murraya koenigii
Curry Leaves Other Names
English: Murraya koenigii
French: Feuilles de Cari, Feuilles de Curry
German: Curryblätter
Hindi: Karipatta, Mitha nim, Mitha neem patta
Sanskrit: Alakavhaya, Chhardighna
French: Feuilles de Cari, Feuilles de Curry
German: Curryblätter
Hindi: Karipatta, Mitha nim, Mitha neem patta
Sanskrit: Alakavhaya, Chhardighna
What is Curry Leaves?
Curry leaves or Indian Curry leaves are named as such due to their widespread use in Indian curries. It is one of the richest sources of Vitamin A.
In Ayurveda, Curry leaves are recommended to be eaten raw on empty stomach to relieve flatulence due to their carminative properties. Curry leaves help in balancing blood cholesterol and blood glucose levels. They have anti-inflammatory and antioxidant properties that protect from the cell damage caused by free radicals.
Common forms of Curry Leaves
Leave, Powder, Capsule
Curry Leaves is commonly used for:
- Preventing and curing obesity
- Treating indigestion, diarrhea
- Treating hair loss and dandruff
- Treating mouth ulcer
- Protecting liver
- Lowering high cholesterol
- Preventing skin diseases
Curry Leaves Dosage
Powder: ¼-½ tsp daily
Curry leaves Capsule: 1-2 capsules twice daily or prescribed.
Curry leaves Capsule: 1-2 capsules twice daily or prescribed.
Curry Leaves Side-effects and Warnings
Common side-effects: Not known
Not so common side-effects: Not known
Pregnant or Nursing Mothers: Not known
Children: Not known.
Warning:
Excessive consumption can cause a burning sensation in the stomach
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