Diverse utilization of antibiotics in today’s world is one of the crucial causes for the surging emergence of multi drug resistant pathogenic strains that do not respond to the usual line of treatment.
Curry leaves being popular for their various antioxidant properties and the ability to control diarrhea and several gastrointestinal problems satisfy the current trend to look out for an alternative such as herbal medicines. Barring this they have cancer fighting traits.
Curry Leaves known as Kadhi Patta is a vital herb that belongs to the Rutaceae family and is native to India and the Southeast Asian region. In spite of having a feebly acidic and slightly pungent taste, dried curry leaves are widely used in Asian cuisines for flavoring foods.
But there is more to the humble curry leaves than simply flavor. Right from helping your heart to function in a better way to enlivening your hair and skin with vitality, it is loaded with health benefits.
These high-speed growing deciduous shrubs are an obligatory part of Indian cooking where all the dishes start and end with it for seasoning or garnishing. Curry leaves are very rich in essential nutrients like copper, minerals, calcium, phosphorous, fiber, carbohydrates, magnesium and iron.
Furthermore Curry leaves also contains numerous types of vitamins and amino acids. The leaves can be dried or fried, depending on the intended use, and the fresh form is also very popular.
Other than a strong distinctive smell and pungent flavor, curry leaves are a rich source of vitamin A, vitamin B, vitamin C, vitamin B2, calcium and iron. Adding curry leaves to ones meals aids in the treatment of dysentery, diarrhea, diabetes, morning sickness and nausea. Curry leaves also help flush out toxins and body’s fat content.
Curry leaves should be avoided if one is allergic to it. A trained medical practitioner should be consulted prior to usage by pregnant, breastfeeding women and toddlers.
Curry leaf plants are native to India, Sri Lanka, Bangladesh and the Andaman Islands. Though they are widely cultivated, the herbs are particularly associated with Indian cuisines. Presently, curry leaves are also cultivated in Australia, the Pacific Islands and Africa as food flavouring.