Curry Leaves

Curry Leaves

Scientific Name :

Murraya Koenigii

Medicinal Value :

In indigenous medicine, leaves, bark and root used as tonic, stimulant, carminative and stomachic.

Nutrient Value :

Vitamin A, vitamin C, calicium, proteins, carbohydrates, magnesium

Culinery and Other Values :

Curry leaves used in South India as a natural flavouring agent in various curries. Volatile oil finds application as a fixative for soap perfume.

Glossary :

  • English : Curry Leaves
  • Tamil : Kariveppilai / Karivempu
  • Malayalam : Kariveppila
  • Telugu : Karivepaku / Karepaku
  • Kannada : Karibevu / Baisoppu / Karibevina Soppu
  • Hindi : Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga
  • Bengali : Curry Patta / Barsanga / Kariphulli
  • Gujarati : Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo
  • Konkani : Karbapathi / Beva Palo
  • Marathi : Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi
  • Oriya : Bhrusanga Patra / Barsan / Basango / Bhuraunga
  • Punjabi : Kadipatti / Curry Patta
  • Tulu : Bevudirae