Curry Leaves 100 g, 50 g, 25 g

Curry Leaves – 100 g ($13.99), 50 g ($9.99), 25 g ($6.99)

Benefits:

Botanical Name: Bergera koenigil
English: Curry leaves
Also, known as: Mitho Limado, Karipatta, Mitha Nim, Mitha Neem Patta, Mitha Neem, Karibevu, Katibevu soppu, Karapincha, Kariveppilai, Karivapilai, Karuveppilei, Karuveppilai, Kan patah, Kariapat, kemeblare, Gandhabevu, Kari-bevinagida, Ma Jiao Ye, Ka li cai, Duo Ye Jiu Li Xiang, Feuilles de curry, Kudianim, karipatta, Duan kari, Hojas de Curry, Bai karee, Hom khaek, La ca ri, Barsunga, Lenmadando, Bishahari, Narasingha, Alakavhaya, Chhardighna,
Origin: India
Harvested: Cultivated
Part used: Whole Leaves

General Information:
Bergara koenigit, called curry leaf, is a small, tropical to sub-tropical tree or shrub that typically grows to 6-20 feet tall, with a trunk diameter is up to 15-18 inch and is noted for its pungent, aromatic flavour. The aromatic leaves are pinnate, with 11-21 leaflets, each leaflet 0.8-1.6 inch long and 0.4-08 in broad The plant produces a flowers which can self-pollinate to produce mall shiny black berries containing a single, large viable seed Curry leaves which are an important flavouring used in Indian-Asian cuisine. Fruits are edible, but the seeds are not

Curry leaves are highly aromatic when rubbed or bruised. They are best used fresh in cooking (dried leaves may be used but have significantly diminished flavour). The aroma of the fresh leaves is enhanced when the leaves are fried in oil or butter. The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation Curry leaves are often added to vegetable dishes They add subtle flavors to many other dishes, including meat, seafood chutneys, coconut sauces, relishes, marinades and omelettes.

Its leaves are used in many dishes in India, Sri Lanka, and neighbouring countries. Often used in curries, the leaves are generally called by the name ‘curry leaves, although they are also literally Sweet Neem Leaver in most Indian languages (as opposed to ordinary Neem Leaves which are very bitter) Yellow curry powder (developed by the British during the time of their colonial rule in India) i a blend of many different Indian spices, one of such is sometimes (but not always) curry leaf.

Sri Lanka and India, where it is an important part of the culinary (and medicinal) traditions. It has been introduced to many other parts of the world by Indian immigrants over the last few centuries. It is commonly found in many kitchen gardens, supplying fresh leaves for daily culinary use, especially to flavor curry

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also we make these ideas and recommendations so that consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.
For the full health benefit, it is best to consume (or use the whole herb in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracts draw out the most prominent beneficial compounds and may concentrate them. What is not extracted can be helpful in ways that we do not yet understand.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. So you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.