Curry Leaves 100 g, 50 g, 25 g

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

Benefits:
Nutrients  Curry leaves are rich in protective plant substances, such as alkaloids, glycosides, and phenolic compounds, that give this fragrant herb potent health benefits. Research has shown that curry leaves contain many compounds, including linalool, alpha-terpinene, myrcene, mahanimbine, caryophyllene, murrayanol, and alpha-pinene (2, 3, 4).

Many of these compounds function as antioxidants in your body. Antioxidants play an essential role in keeping your body healthy and free from disease. They scavenge potentially harmful compounds known as free radicals and suppress oxidative stress, a condition that’s associated with chronic disease development (4). Curry leaf has been shown to provide potent antioxidant effects in several studies.

For example, a study in rats demonstrated that oral treatment with antioxidant-rich curry leaf extract protected against medication-induced stomach damage and reduced markers of oxidative stress, compared with a placebo group (5).

Other animal studies have shown that curry leaf extract may help protect against induced oxidative damage of the nervous system, heart, brain, and kidneys (6, 7, 8, 9). Keep in mind that human research on the antioxidant effects of curry leaves is lacking, but there’s no doubt that curry leaves are packed with plant compounds that may help promote overall health by providing powerful antioxidant protection.

Nutrient	Amount/100g
Calories	66 kcal
Carbohydrates	14.1 g
Protein	6.1 g
Fat	1.0 g
Dietary Fiber	6.4 g
Calcium	830 mg
Phosphorus	57 mg
Iron	15 mg
Magnesium	105 mg
Vitamin C	240 mg
Vitamin A	6186 IU
Vitamin B6	0.1 mg
Vitamin E	0.8 mg
Vitamin K	300 µg

Heart  Risk factors like high cholesterol and triglyceride levels may increase your risk of developing heart disease. Adding curry leaves to your diet may help reduce some of these risk factors.

Research shows that consuming curry leaves may benefit heart health in several ways. For example, animal studies have found that curry leaf extract may help reduce high cholesterol and triglyceride levels.

A 2-week study in rats with high-fat-diet-induced obesity showed that oral treatment with 136 mg of curry leaf extract per pound (300 mg per kg) of body weight per day significantly lowered cholesterol and triglyceride levels. These results were correlated with the high amount of an alkaloid called mahanimbine in the leaves (10) In another 12-week study in mice on a high fat diet, mahanimbine prevented diet-induced complications, such as high blood lipids, fat accumulation, inflammation, and oxidative stress — all of which may increase the risk of heart disease (11).

Other animal studies have also shown that curry leaf extract reduces cholesterol levels (12).

Although these findings are promising, research in humans is lacking. For this reason, more studies are needed to confirm this potential benefit of curry leaves.

Neuroprotective   Some research has shown that curry leaves may help protect the health of your nervous system, including your brain. Alzheimer’s disease is a progressive brain disease characterized by loss of neurons and signs of oxidative stress (8). Studies have demonstrated that curry leaves contain substances that may help protect against neurodegenerative conditions like Alzheimer’s disease.

A study in mice found that oral treatment with high doses of curry leaf extract improved levels of brain-protecting antioxidants, including glutathione peroxidase (GPx), glutathione reductase (GRD), and superoxide dismutase (SOD), in brain cells (8). The extract also reduced the amount of oxidative damage in brain cells, as well as enzymes associated with Alzheimer’s disease progression (8).,Another study showed that oral treatment with curry leaf extract for 15 days improved memory scores in both young and aged mice with induced dementia (13).

Anti-Cancer  Curry leaves contain compounds that have significant anticancer effects.

A test-tube study involving three curry extract samples from curry leaves grown in different locations in Malaysia found that they all exhibited powerful anticancer effects and inhibited the growth of an aggressive type of breast cancer (14).

Another test-tube study found that curry leaf extract altered the growth of two types of breast cancer cells, as well as decreased cell viability. The extract also induced breast cancer cell death (15). Curry leaf has been shown to be toxic to cervical cancer cells in test-tube research (16).

In one study in mice with breast cancer, oral administration of curry leaf extract reduced tumor growth and inhibited the spread of cancer cells to the lungs (17). What’s more, test-tube studies indicate that an alkaloid compound in curry leaves called girinimbine induces colon cancer cell death (18). In addition to girinimbine, researchers attribute these powerful anticancer effects to the antioxidants in curry leaves, including quercetin, catechin, rutin, and gallic acid (14).

While it’s clear that curry leaves contain compounds that have the potential to fight certain cancer cells, research on its effectiveness in humans is needed.

Other benefits 

In addition to the potential benefits listed above, curry leaves may benefit health in the following ways:

Blood Sugar. Animal research has demonstrated that curry leaf extract may help reduce high blood sugar levels and protect against symptoms related to diabetes, including nerve pain and kidney damage (19).

Pain-Relieving. Research in rodents has shown that oral administration of curry extract significantly reduces induced pain (20).

Anti-Inflammatory. Curry leaves contain a wide array of anti-inflammatory compounds, and animal research has shown that curry leaf extract can help reduce inflammation-related genes and proteins (17).

Antibacterial. A test-tube study found that curry leaf extract inhibited the growth of potentially harmful bacteria, including Corynebacterium tuberculosis and Streptococcus pyogenes (2).

Antioxidants: Curry leaves are packed with antioxidants such as vitamin C, vitamin A, and flavonoids that help neutralize free radicals, reducing oxidative stress and lowering the risk of chronic diseases.

Digestion: These leaves aid digestion by stimulating digestive enzymes, reducing indigestion, and supporting gastrointestinal health. They can help alleviate issues like constipation and diarrhea.

Diabetes: Curry leaves may help in controlling blood glucose levels due to their anti-hyperglycemic properties. They can potentially reduce insulin resistance and regulate blood sugar levels.

Heart Health: They contain compounds like rutin and tannins that have cardio-protective properties. Curry leaves can help lower cholesterol levels and reduce the risk of heart disease.

Hair Health: Curry leaves are known for their role in promoting hair growth and reducing hair fall. They contain nutrients that strengthen hair follicles, prevent premature graying, and nourish the scalp.

Weight Loss: These leaves can aid in weight management due to their ability to improve digestion, reduce cholesterol, and potentially enhance metabolism.

Eye Health: Curry leaves are a good source of vitamin A, which is beneficial for eye health. Regular consumption may help prevent conditions like cataracts and improve vision.

Anti-Inflammatory: Compounds found in curry leaves possess anti-inflammatory properties that may help reduce inflammation in the body, providing relief from various inflammatory conditions.

Liver Health: They contain antioxidants that support liver function by detoxifying the body and promoting the elimination of toxins, thereby supporting overall liver health.

Skin Health: Curry leaves are rich in nutrients like vitamin E, which can help nourish the skin, improve its texture, and provide protection against skin-related issues.

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) is 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.

How Much To Use
It is common that 10g of a fresh herb = 1g when dehydrated.
Recommended daily amount: 3-6 g/day for up to 6 months.