Curry leaf
is a small deciduous
tree. The subtle flavouring of this highly
aromatic spice fills Indian cuisines.
Curry leaf grows profusely throughout
India. It is commonly found in forests as a gregarious undergrowth
along the foot of the Himalayas, Sikkim and Assam, Bengal, Madhya Pradesh, Maharashtra, Kerala, Orissa, Karnataka and Andhra
Pradesh. The trees are maintained as homestead g
ardens in Kerala, or as leaf farms in Andhra, Tamil Nadu, Karnataka and Orissa.
Curry leaves are added to food to
enhance flavour. They are generally shallow-fried with mustard seeds and chopped
onion, and poured over the dishes. Special chutneys are made with fried or roasted
curry leaves to stimulate appetite.
The leaves, bark and the root of
the plant are used in indigenous medicine as a tonic, stimulant and
carminative. They are also used to cure eruptions and the bites of poisonous
animals.
Types
of Spices
