Introduction

Curry Leaf
       
    Family: Rutaceae
    English name: curry leaf
    Indian name : Kathnim, Mitha neem, curry or kari patta, Gandhela, Barsanga (Hindi), karibevu (Kannada), Karriveppiler, Kariveppilei (Malyalam), Karivampu, Karuveppilei (Tamil), Karepaku (Telugu).
    Species: Murraya koenigii (Linn.) Sprengel Syn. Bergera Koenigii Koen., Chaleas koenigii Carz ex. Swingle
    Distribution: India, Sri Lanka, Myanmar, China, Pakistan, Australia, Pacific Islands.
    Uses: Spicy leafy vegetable, medicine.
  • Curry leaves or curry patte or kari patta are derived from an attractive, aromatic, more or less deciduous herb or a small perennial tree Murraya koenigii (Linn) Sprengel Syn: Bergera koenigii Koen., Chaleas koenigii Curz ex. Swingle, of the family Rutaceae. Curry leaf is a spicy leafy vegetable used in our day-to-day culinary preparations, mainly to increase the flavour and taste of food. Without realising its significance in nutritive value, it is seldom consumed along with food but discarded after having been used as a spice.
  • The composition of curry leaves on fresh weight basis is: moisture-66.3%, protein-6.1%, fat (ether extract)-1.0%, carbohydrate-16.0%, fibre-6.4%, iron-3.1%, mineral matter-4.2%, calcium-810 mg, phosphorus-600 mg, carotene (as vit. A)-12,600 I.U., nicotinic acid-2.3 mg, vit. C-40 mg/100 g. The leaves do not contain thiamin and riboflavin, but they are a good source of vitamin-A. They are also rich in calcium, but due to the presence of oxalic acid in high concentration (total oxalates 1.35%; sol.oxalates 1.15%) its nutritional availability is adversely affected.
  • The chemical composition of green (fresh) curry leaves at three stages of maturity, 'tender', 'medium mature' and 'fully mature' leaves determined at CFTRI, Mysore on a moisture-free basis is protein-5.44, 6.44 and 7.19%; fat-3.3, 4.74 and 6.15%; sugar-14.9, 17.9 and 18.9; starch-11.4, 14.2 and 14.6%; crude fibre-5.8, 6.2 and 6.2%, volatile oil-0.82, 0.55 and 0.48%; acetone extractive (oleoresin)-1.6, 1.4 and 1.3%; total ash (mineral matter)-12.7 and 13.1% and acid insoluble ash-1.2, 1.3 and 1.35%.
  • It is seen that with advancing maturity, there was a gradual decrease in volatile oil and oleoresin (acetone extractive), while there was a progressive increase in all the other items of analysis. Vaccum-shelf drying of curry leaves gave a better product of greenish colour than leaves dried by other methods.
  • The free amino acids present in the leaves are: asparagine, serine, aspartic acid, glutamic acid, threonine, alanine, proline, tyrosine, tryptophan, a-aminobutyric acid, phenylalanine, leucine, isoleucine, traces of lysine, arginine and histidine. The leaves, fruits, bark and roots contain a crystalline glucoside, koenigin, and a resin. The twigs and leaves contain 0.8% potash on a dry matter basis. The flowers contain a glucoside murrayin.
  • The fresh leaves, on steam distillation under pressure (90 Ib/sq.in), yield 2.6% of a volatile oil (curry leaf oil) which may find use as a fixative for heavy type of soap perfume. Distillation at ordinary pressure gives very poor yields of oil, while distillation with superheated steam (temperature 220°C) yields a dark coloured, foul-smelling oil. Rectified curry-leaf oil is deep yellow in colour with a strong spicy odour and pungent clove-like taste. The essential oil obtained by simple water distillation has the following characteristics: yield-1%, colour-light yellow, smell-aromatic with a spicy note, Sp.gr.at 25°C-0.8589, Opt.rot-36°14, acid value-1.17, Sap. value-8.18, Sap. vaue after acetylation¬52.81. The major chemical constituents of the oil are-1-sabinene¬34%, 1-a-pinene-27.3%, dipentene-15.9%, 1-terpeno1-7.7%, 1- caryophyllene-6-7%, 1-cadinene-5.2% and unidentified residue-3.2%. Using modern techniques, CFTRI scientists have reported the presence of y-pinene in curry-leaf oil for the first time.
  • The leaves of this plant have slightly pungent, bitter and feebly acidic taste, and they retain their flavour and other qualities even after drying and have been used for centuries in South India as a natural flavouring agent in various curries, sambar, rasam and chutneys. Ground curry leaf with mature coconut kernel and spices form an excellent preserve.
  • The leaves, bark and the root of the plant are used in indigenous medicine as a tonic, stomachic, stimulant and carminative. An infusion of the roasted leaves is used to stop vomiting. Externally, they are also used to cure eruptions and the bites of poisonous animals. The green tender leaves are eaten raw as a cure for dysenty. A decoction of leaves is sometimes given with bitters as a febrifuge. It has also been used as an antiperiodic, and many a time, the powdered dry leaf, mixed with honey and juice of betelnut is recommended in the Ayuruedic system of medicine. The aqueous extracts of the leaves, when administered parenterally to female guinea pigs, not only raise the phagocytic index but also mobilise a greater number of leucocytes to take part in phagocytosis; the effect does not last long though. The juice of the root is taken to relieve pain associated with the kidney.
  • The fruit is edible. It yields 0.76% of a yellow volatile oil with a neroli-like odour and peppery taste, accompanied by an agreeable sensation of coolness on the tongue.
  • The wood (43-50 Ib/cft) is grayish-white, hard, even, close-grained, and durable. It is used for agricultural implements.
Last modified: Monday, 18 June 2012, 7:12 AM