kariveppila

                    CURRY LEAVES

                      Curry leaves are used in many dishes in India and neighbouring countries. It is a small tree, growing 4–6 m (13–20 feet) tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2–4 cm long and 1–2 cm broad. They are highly aromatic. The flowers are small, white, and fragrant. The small black shiny berries are edible, but their seeds are poisonous. Curry leaves fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life & do not keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.

                       curry leaves is a staple in Indian dishes . Commonly used as seasoning, this leaf adds a special flavour to every dish it is added to. But there is more to the humble curry leaf than simply flavour. Packed with carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, minerals and vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality. 

Its Medicinal Uses

v  Protects your liver from damage

v  Keeps your blood sugar levels under check – fights diabetes

v  Lowers cholesterol and protects you from heart disease

v  Strengthens the organs of your stomach and helps with digestion

v  relieve the symptoms of diarrhea

v  reduce the side effects of chemotherapy

v  Reduces congestion in the chest and nose

v  heal and reduce skin infections, beat early ageing and rid your skin of blemishes

v  to stop hair fall, premature greying of the hair and accelerate hair growth