Botanical name of Curry Leaves is Murraya Koenigi. Its Indian name is Curry patta. Curry Leaves are slightly bitter and aromatic. Obtained from the Curry tree or its aromatic shrub, curry leaves are an essential ingredient in many Indian dishes. Curry Leaves contain minerals, calcium, phosphorus, iron, nicotinic acid and Vitamin C.
Curry leaves are used for producing herbal tonic. The leaves have the quality of regulating the functions of the stomach. Mixed with other herbs it is used for digestive disorders, diabetes, eye disorders, insect bites, burns and bruises.
