| |
Herbs > Ayurvedic Herbs and their Healing Power > Curry Leaves
By Dr. Satish Kulkarni
The colloquial name for curry leaves is curry
patta and its botanical name is murraya
koenigi. Curry leaves grow on a small shrub
commonly found in backyards or gardens around Indian
houses. The leaves are the edible part and they are
shiny, dark green, aromatic and slightly bitter in
taste. As the colloquial name suggests, these leaves
are one of the ingredients of Indian curries, cooked
vegetables, salads, chutneys and spices. They add to
the smell and taste of food and in addition to the
food value. Although the leaves are added to Indian
dishes as a natural flavoring agent, it is well known
that they have some medicinal value as well.
Curry leaves improve functioning of the
stomach and small intestine and promote their action.
They improve the quality of digestive juices secreted
during digestion. Their action starts with intake.
Their smell, taste and visual impression initiates
salivary secretion and initiates the peristaltic
wave, which is the first step in good digestion. They
are mildly laxative and thus can tackle multiple
digestive problems caused by food intake. They are
directly added to food or an extract in the form of
juice is added to buttermilk and consumed at the end
of lunch/dinner. In case of a digestive upset,
buttermilk enriched with the paste of curry leaves,
common salt and cumin seed powder is recommended.
This combination is also useful in problems such as
loss of appetite, tastelessness of mouth as in case
of fever etc. where food intake is a problem. Curry
leaves are one of the important ingredients of herbal
tonics and are parallel to digestive enzymatic tonics
in allopathy.
A paste of these leaves with limejuice
and honey/sugar/crystal sugar powder is a time-tested
medicine in the treatment of hyperemesis graviderum.
Nausea, dry vomiting, vomiting and food intolerance
are few other conditions where this paste is used as
a remedy. Curry leaves have some role in the
treatment of diarrhea, dysentery and idiopathic loose
motions though they are not antidiarrheal in the true
sense. Fresh juice/ a paste of fresh leaves/a
teaspoonful of powdered dried leaves /a mixture of
curry leaves, coriander, mint leaves, etc. is a
commonly known home made remedy.
Certain ayurvedic research says
that curry leaves have some role in controlling
non-insulin dependent diabetes mellitus. People with
DM due to obesity or heredity should try this
treatment. A paste of about 8 to 10 fresh,
fully-grown curry leaves is to be taken on an empty
stomach in the morning for a minimum of 3 months for
desired results. Many people have also reported
weight loss, which is an additional benefit in
diabetic people.
The bark or root of this plant also has
medicinal properties. One ayurvedic school
recommends powdered root/bark for relief from
kidney/biliary pain. Traditional healers have
observed some effects on premature graying of hair.
Regular intake of these leaves with buttermilk is
advised. Few have tried curry leaves for treatment of
minor burns, bruises, abrasions, etc. and claim
benefits of the treatment. More clinical trials are
necessary to prove effectiveness. Traditional healers
in villages use these leaves with a few other
medicinal leaves for the treatment of insect bites
and claim desired results. In this treatment, these
are applied externally in poultice form.
In general, curry leaves are used
confidently in daily cooking without the advice of a
medical practitioner. They are food ingredients as
well as medicinal ingredients. They add to taste and
have digestive properties. They have some role in the
management of diabetes, but this needs further
research.
For further information on Ayurveda and/or questions
please
Visit India Herbs For
Consultations, Genuine Ayurvedic Medicines and
Nutritional Supplements or contact Dr. Satish Kulkarni |
|
Index
Quick Reference
Alfalfa
Aloe Vera
Arnica
Asafoetida
Betel Leaves
Bishop’s Weed
Black Cohosh
Blessed Thistle
Burcock
Cascara Sagrada
Cardamom
Chamomile
Chaparral
Chicory
Cinnamon
Comfrey
Coriander
Curry Leaves
Dandelion
Echinacea
Euphrasia
Fenugreek
Garlic
Ayurvedic Garlic
Ginger
Aurvedic Ginger
Ginko Biloba
Ginseng
Gotu Kola
Guarana
Henna
Holy Basil
Hoodia Gordonii
Horny Goat Weed
Hyssop
Isapghula
Kalonji
Kava
Lavender
Liquorice
Maca
Mullien
Sage
Sandalwood
Sarsaparilla
St Johns Wort
Tee Tree
Tongkat Ali
Thyme
Tribulus
Turmeric
Yohimbe
The Complete Book of Herbs |
|
