CURRY TREE LEAVES POWDER[MURRAYA KOENIGII]
Listing description
The curry tree (Murraya koenigii or Bergera
koenigii) is a tropical to sub-tropical tree in the family Rutaceae (the rue family,
which includes rue, citrus, and satinwood), which is native to India and Sri Lanka.
Detailed description
Its leaves are used in many dishes in India and neighbouring
countries. Often used in curries, the leaves are generally called by the name
'curry leaves,' although they are also literally 'sweet neem leaves' in most
Indian languages (as opposed to ordinary neem leaves which are very bitter and in
the family Meliaceae, not Rutaceae).
Description
It is a small tree, growing 4–6 m (13–20 feet) tall, with a
trunk up to 40 cm (16 in) diameter. The aromatic leaves are pinnate, with
11-21 leaflets, each leaflet 2–4 cm (0.79–1.57 in) long and
1–2 cm (0.39–0.79 in) broad. The plant produces small white flowers which can self-pollinate to produce small
shiny-black berries containing a single, large viable seed.
Though the berry pulp is edible—with a sweet but medicinal flavor—in general,
neither the pulp nor seed are used for culinary purposes.
The species name commemorates the botanist Johann König. The genus Murray commemorates Johann Andreas Murray who died in 1791.
Uses
The leaves are highly valued as seasoning in southern and
west-coast Indian
cooking, and Sri Lankan cooking ( කරපිංචා),
especially in curries, usually fried along with the chopped onion in the first
stage of the preparation. They are also used to make thoran, vada, rasam and kadhi.
In their fresh form, they have a short shelf life and do not keep well in the
refrigerator. They are also available dried, though the aroma is largely
inferior. They do however, keep quite well frozen if well wrapped. Leaves can
also be harvested from home-raised plants as it is also fairly easily grown in
warmer areas of the world, or in containers where the climate is not supportive
outdoors.
The leaves of Murraya
koenigii are also used as an herb in Ayurvedic medicine. They are believed to possess anti-diabetic properties.
Although most commonly used in curries, leaves from the curry
tree can be used in many other dishes to add flavor. In Cambodia, Khmer toast
the leaves in an open flame or roast it until crispy and then crush it into a
soured soup dish called Maju Krueng.
Murraya Koenigii due to its aromatic characteristic properties
find use and application in soap making ingredient, body lotions, diffusers,
potpourri, scent, air fresheners, body fragrance, perfume, bath and massage
oils, aromatherapy, towel scenting, spas and health clinics, incense, facial
steams, hair treatments etc..
PRICE
$44.08/KG OR
$20.03/IB
For more information:
mobile: +2348039721941
contact person: emeaba uche
e-mail: emeabau@yahoo.com
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