Curry leaves – description with product photo; its medicinal properties and uses; benefit and harm; use in medicine and cooking. Curry leaves

Curry is leaves picked while still fresh from the branches of the curry tree, native to southwest Asia. This plant is also found in countries such as India, Thailand, and Sri Lanka. This plant does not exceed 4-6 m in height, the trunk can reach 40 cm in diameter. The inflorescences are small, white in color with a pleasant aroma. Curry fruits are berries covered with a black, shiny skin; they are edible, unlike the poisonous seeds.

The name "curry" is directly related to the people of Britain, since they are sure that Indian cooks add the leaves of this particular tree to the spicy-tasting mixtures of "curry" seasonings during their secret preparation. In India, curry leaves are called “curry-phulia”, “mitha-neem”, simply “neem” or “curry-patta”.

The term “curry” also has additional meanings, for example, it is the name given to various spicy-tasting, thick and thin dishes popular in the southern part of India, which include stewed vegetables, meat and legumes. This is also the name given to a collection of spices, which is based on the root of turmeric, which was first grown in India, and later gained wide popularity in other places.

Using curry in cooking

Cooks use curry leaves mainly for preparing soups, hot vegetable dishes and snacks. Curry is characterized by an exquisite, “burning” fragrance, which “warms” and enriches the bouquet of taste sensations of both the first and second hot courses. Curry leaves appearance Somewhat reminiscent of laurel leaves, when fresh they exude a strong odor similar to anise, only with notes of citrus and grass. Alas, it is advisable to use curry leaves only when freshly picked. Otherwise, they will lose their unique aroma.

In the southern part of India, as well as in Ceylon, curry leaves are used to complement vegetable and cereal dishes and flavor soups.

It is recommended to fry the curry leaves in oil until crunchy. Residents of India often fry curry leaves in “ghee” ( melted butter, prepared from the milk of a female buffalo). The oil in which the leaves are cooked becomes aromatic, so it is not thrown away, but is used by Indians further.

According to folk tradition, Indian cooks add coconut pulp and milk to dishes along with curry leaves, and residents of the west coast love to combine this spice with fish and seafood. The shrimp taste especially good when cooked in a sauce containing curry, ginger, coconut milk, onions and green chilies.

Sri Lankans add curry leaves to chicken and beef dishes. The vegetable dish “kottu-roti” cannot do without this spice, into which the flatbread is also crumbled, after which all the ingredients are fried.

Dry curry leaves are included as an optional component in the composition of the spice collection, which is called “Curry”.

Composition and beneficial properties of curry leaves

Freshly picked curry leaves are rich in essential oil. The composition of this component is unstable, it depends on where the tree grows, but most often its content in curry leaves ranges from 0.5 to 2.7%.

The benefits of essential oil from the leaves of this plant have not been confirmed by scientific medical research, but aromatherapists have successfully used this ingredient in the treatment of diabetes, to cleanse the skin and against hair loss. Curry leaves are especially recommended for those who have sensitive skin prone to all kinds of allergic reactions, as well as those who suffer from peeling or eczema of the skin. Thanks to curry leaves, the protein contained in cereals and legumes is better absorbed.

If ulcers appear in the mouth that do not heal for a long time, you need to chew a leaf or two of curry and apply the resulting mass to the wound. After such a simple procedure, the ulcer will soon heal and then disappear completely.

Nutritional value: 100 g of freshly picked curry leaves contains 190 kcal; if the leaves are dried, there are slightly more calories.

curry leaves– leaves of the Murraya tree, a representative of the Rutaceae family. This product is used to add to dishes in fresh, since when long-term storage the leaves lose their taste and aroma. The plant is native to Southeast Asia; the tree grows wild in India, China, Malaysia, and Sri Lanka. Although Murraya is a tree, the plant does not exceed 6 meters in height. The tree is also distinguished by its beautiful flowers, which, together with the leaves, are used for food purposes. The flowers of this tree have White color(see photo), they are very fragrant, these flowers are small, but very beautiful. The tree bears shiny black berries that can also be eaten.

The name “curry” appeared thanks to the British, who were sure that the leaves of this particular plant were present in Indian cuisine. These culinary masterpieces were hot and spicy dishes made from turmeric, legumes, meat and stewed vegetables. From the Indian language, the word “curry” means “sweet neem leaves”. This is because curry leaves are similar in appearance to neem leaves.

Medicinal properties

The medicinal properties of curry leaves are due to their chemical composition. The leaves are rich in essential oil, which gives them their characteristic taste and smell. The essential oil content ranges from 0.5% to 2.5% depending on the growing region. The oil is obtained by steam distillation. Scientists have not yet conducted experiments that could confirm the effectiveness of Murraya tree leaves in the treatment of certain diseases.

Curry leaves contain many nutrients, as well as proteins, vitamin A, minerals iron, magnesium, manganese, phosphorus. The calorie content of the fresh product is only 190 kcal per 100 g; the calorie content of dried leaves is slightly higher. The aroma of curry stimulates the appetite, which has a positive effect on the digestive process. Traditional healers recommend using the leaves of this plant to treat diabetes. The leaves are used externally for skin problems. Fresh leaves are used to care for sensitive skin prone to irritation. They relieve peeling and improve skin condition with eczema.

Curry leaves help cleanse the body of toxic compounds, and they are also an excellent antiseptic. have anti-inflammatory properties. When taken orally, the leaves of the Murraya tree perfectly tone the body and help with inflammatory kidney diseases. Externally, the leaves heal wounds and cure furunculosis. Decoctions from the leaves of the plant help get rid of nausea and intestinal disorders.

Use in cooking

In cooking, curry leaves and flowers are widely used as a spice. This seasoning is very popular in Asian cuisine. Indian cuisine also adds the leaves of the plant to its traditional dishes, although there this spice is known as mitha-neem, patta or neem. Indian seasoning "curry", known to all housewives, is a mixture of herbs and spices. Also in India, the word “curry” is used to describe one of the types of national hot dishes.

Murraya tree leaves are added when preparing first and second courses; they are also added to vegetable dishes and snacks. The leaves have a spicy aroma, they give the dish an appetizing appearance and a spicy taste. Curry is usually added to hot dishes to improve their taste. The fresh leaves of the plant can be compared to bay leaves and have a rich aroma that is a bit like anise with a citrus undertone. Chefs recommend using the leaves of the Murraya tree immediately, since when harvested they lose their taste and spicy aroma.

Indian cuisine prepares the leaves of this plant as an independent dish. To do this, freshly picked leaves are fried until crispy. Indians also prepare a special oil based on curry leaves. Indian cooks use the so-called ghee as butter - this product is ghee made from buffalo milk. The leaves are dipped in oil to give it a special aroma and taste, then the leaves are removed and the oil is used for its intended purpose.

Curry leaves are used in Indian cuisine in combination with coconut pulp. The leaves are cooked with coconut milk; on the west coast, the leaves are cooked with seafood and fish. There is a recipe for shrimp that is cooked together with a special sauce. The sauce is made by mixing curry leaves with onions, ginger, green pepper and coconut milk. Shrimp with this sauce turns out very tasty and aromatic. In Sri Lanka, there is a recipe for chicken cooked with curry leaves (beef is sometimes used instead of chicken). Local chefs also prepare a traditional dish called kotu roti, which is vegetables with flatbread. After the tortilla crumbs are added to the dish, it is fried and served.

Curry leaves benefits and treatment

The benefits of the product are noted traditional medicine, curry leaves are consumed for better absorption of legumes and grains. The leaves are excellent for treating oral diseases. In order to get rid of ulcers on the mucous membrane, it is enough to chew a curry leaf thoroughly.

Ayurveda uses curry leaves for the treatment of sore throat and pneumonia. For this, a decoction of the leaves of the Murraya tree is used. The decoction is prepared from 4-5 curry leaves poured with a glass of boiling water. Gargle a sore throat with this mixture several times a day until complete recovery.

A decoction of curry leaves is useful for heart diseases and liver diseases, including hepatitis. The decoction is also used to cleanse the blood. The leaves of the Murraya tree help with cholecystitis and enterocolitis.

Harm of curry leaves and contraindications

The seeds of the Murraya tree can cause harm to the body. Chemical composition seeds are dangerous for humans. The fact is that this product contains toxic substances that cause severe food poisoning.

It’s surprising how many different concepts this one word means - curry (Latin - Murraya koenigri Spreng, English - Curry leaves, German - Curryblatt, French - Feuille de cari). And ready-made dishes (completely different, say, in India and Thailand), and ready-made powder, and trees. As Indian scientists recently found out, curry trees can help people not only season food - they indicate deposits of natural minerals, especially manganese. Curry tree - small, tall oh about 5 m, a tree of the citrus family that grows on the slopes at the foot of the Himalayan mountains. The leaves of this tree are used as a spice, both dry and fresh. Since the curry tree is capricious and grows only in the subtropics of Asia, and even then not everywhere, it is almost impossible to find fresh leaves on sale here - except very occasionally in Asian markets or in Indian restaurants. And it’s a pity - when dried, the leaves lose sixty percent of their spicy aroma.

Plant properties

Curry leaves help in the fight against diabetes, and full-scale research is currently being conducted on this topic. An infusion of curry leaves (a handful of leaves in 1 - 1.5 cups of boiling water) relieves stomach cramps and treats constipation. A paste made from fresh leaves treats inflammatory skin diseases. For ulcers on the mucous membranes of the mouth that do not disappear for a long time, it is enough to chew 1-2 curry leaves and hold the resulting pulp on the ulcer, after which it will quickly heal and disappear.

Taste qualities. Application

In cooking, curry leaves are used mainly in soups, hot vegetable dishes and snacks. They have a subtle, “hot” spicy aroma that “warms” and enriches the flavor bouquet of any first or second hot dish. Curry leaves are a bit like bay leaves, and when freshly picked they have a strong anise-like aroma with a citrusy-herbal undertone. Unfortunately, curry leaves can only be used immediately after they have been picked; when dried, curry leaves lose their smell and aroma. In South India and Ceylon, curry leaves are added to vegetable dishes, soups, and cereal dishes.

The curry leaves should be fried in oil until they become crispy. Indians often fry curry leaves in ghee (clarified butter made from buffalo milk) and then remove the leaves and use the oil, which has absorbed the wonderful aroma of the curry. In traditional Indian dishes, curry leaves are most often combined with coconut pulp, coconut milk, and in western coastal regions they are added to fish and seafood dishes. Particularly delicious are shrimp cooked in a sauce of curry leaves, onions, ginger, green chilies and coconut milk. In Sri Lanka, curry leaves are used to season chicken and beef curries, as well as kottu roti. vegetable dishes, where the flatbread is crumbled and fried all together. When dried, the leaves are added to the spice mixture of the same name, but this is not an essential element.

Warning

Curry should not be used if you are hypersensitive. Large quantities are not recommended for pregnant women.

By frying curry leaves, fresh or dried, in ghee butter until crunchy, you will get an excellent aromatic dressing for soups and sauces. Just remember to remove the leaves when finished cooking. Curry leaves, like bay leaves, should not be left in ready meals so as not to spoil their taste and aroma. It is especially recommended to use curry leaves for cooking various dishes from legumes and grains, as they contribute to more complete absorption of the proteins they contain. You will not regret if you add this spice to chicken and beef curry dishes, and also season rice with it.

What is curry - a spice, a mixture of herbs and seeds, or a dish? And this, and another, and a third. And first of all, this is a culinary terminological confusion. Not as much as in the case of the word julienne, but nevertheless sufficient to dedicate a short note to it.

What is curry:

Photo 1.

Firstly, it is an Indian dish made from vegetables, chicken, or legumes. It's basically a thick, very spicy sauce. So any dish seasoned with this sauce can be called curry.
The situation is approximately the same with Bolognese sauce - there is Bolognese pasta, and there is a sauce with which, for example, lasagna is prepared.
Translated from Tamil, where this dish comes from, curry is a sauce.

Photo 2.

Secondly, this is a wonderful spicy blend. It is very difficult to give the exact composition. But there is a set of herbs that must be included in any curry seasoning, regardless of the manufacturer.
First of all it is turmeric;
Ground red pepper;
Coriander.
Black pepper, hag, cardamom, cloves, ginger, bay leaf, nutmeg, cinnamon, garlic, cumin, cumin - these spices are included in the seasoning in one form or another. Read more about these and other spices.

In general, curry is a seasoning for curry (dishes), for which there are a huge number of recipes.

Photo 3.

It is the dried root powder of Turmeric, sometimes mistakenly called "curry". Turmeric, like all ginger products, has a very unique strong taste, but it does not play the “first violin” in this spicy orchestra. First of all, it is a very strong natural food coloring, thanks to which all dishes with turmeric acquire a specific orangeish color.

PS Unfortunately, very often cheap turmeric is mixed with other more expensive “overseas” spices, for example, passing it off as crushed saffron.

Photo 4.

And these are the leaves of the curry plant. A spice that is not very well known among us, probably because the dried leaves no longer have the same bright taste as freshly picked ones, like any other spicy green herbs and leaves. A small amount of this curry can be added to meat soups, when stewing meat, in marinades and pickles. The leaves have a slightly spicy taste with notes of bay leaf, citrus and anise. Many Indian CURRY dishes contain the leaves of the Murraya Koenig tree from the Rutaceae family, also known as the curry tree. And by the way, such a popular indoor jasmine - Murraya paniculata - is its very close relative.

Photo 5.

And a little off topic, but relevant as of the date of writing this note (November 23, 2016).
We all believe in a better future, especially for New Year's table. Most of us believe in omens, including this one: how New Year when you meet him, you will see him through. That's why festive table We equip ourselves as much as possible. And at the same time we try not to “offend” the little animal - the symbol of the coming year. 2017 is the year of the Rooster, which means we “need” to cook bright dishes no eggs, chicken meat, but with an abundance of vegetables, grains, beans, seafood... I have made a selection of some recipes that meet these requirements.

A bright orange curry a year Fire Rooster will come in handy.

Many people strongly associate the word “curry” with a seasoning consisting of more than 10 components. At the same time, few people know that the same word is used for eucalyptus versicolor. It is extremely difficult to see it live, since this unusual tree grows exclusively in Australia.

What is Karri tree?

Eucalyptus versicolor (or curry) is a large tree with a massive and very thick trunk. From a distance it can evoke an association with a pine tree, since in mature plants branches are present only in the upper part of the trunk. Curry is very straight forward and leafy. Its leaves have a maximum length of 12 centimeters and a width of 3 centimeters.

A mature tree is very easy to distinguish from a “teenager”. Eucalyptus multicolored, having reached a certain age, remains without bark - it darkens and, after some time, falls off. As a result of the reset, the trunk remains bare. It is white in color with gray and brown patterns.

Where does curry grow?

As already mentioned at the beginning of the article, finding this tree is not easy. Eucalyptus versicolor is endemic to Western Australia. It grows only here and only on the southwest coast. Outstanding dimensions and unusual look trees have led to a steady influx of tourists to this region. Therefore, curry has the significance of a local attraction for Australia.

What is unusual about this tree?

In addition to shedding its bark, this rare eucalyptus has other interesting features. For example, beautiful flowering. Curry flowers are cream-colored and collected in inflorescences of 7 pieces. The flowering period occurs in spring and continues until summer. After the inflorescences are shed, the fruits slowly begin to appear. They are barrel-shaped, filled with a large number of small seeds.

A typical feature of the soil where this tree grows is its poverty. There is practically no minerals. Therefore, individual specimens may begin to bloom after a forest fire. Having survived, the curry begins to “extract” nutrients from the forest “litter” that has burned and begun to rot, and the remains of plant matter.

Despite its limited distribution area, eucalyptus versicolor is used in furniture production and construction. Its wood is very strong and durable, and the size of the trunk allows you to get a lot of excellent material from one tree.