Tuesday, June 10, 2008

Curry Leaf (கருவேப்பிலை)

Curry leaves are highly aromatic and are used as a herb. Their form is small and narrow and they somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Kari Baavu in the Kannada language and Karivepaku in Telugu, again translating to the same meaning. In Tamil and Malayalam it is known as Karuveppilai, ilai meaning leaves and veppilai meaning Neem leaf. Other names include Kari Patta (Hindi), Bhursunga Patra (Oriya), Kadhi Limb (Marathi), Limda(Gujarati) and Karapincha (Sinhalese).
They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time. They are also available dried, though the aroma is inferior.
Various biological activities of Murraya koenigii include antidiabetic , antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc.,

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