Curry plant. Curry leaves - medicinal and beneficial properties, benefits and harms

Stewed meats and legumes, Indian dishes are rarely complete without an amazing spice - curry leaves. The special oriental aroma of the seasoning can give not only pleasure to gourmets, but also add a dose of health due to its beneficial properties. And do not confuse curry seasoning, which is easily found in our stores, with curry leaves. A seasoning is a mixture of spices, and a curry leaf is a single spice that looks like a bay leaf.

Healing composition

First of all, it should be said about the essential oils that curry is rich in. Their composition is extremely variable - it all depends on the place where the tree grows. Unfortunately, official medicine has not conducted research on the beneficial properties, but still, aromatherapists, based on their own observations, note positive effects in the treatment of diabetes, solving skin and hair problems.

In addition to essential oils, curry leaves contain equally useful components - calcium, vitamin A, dietary fiber, and proteins. And in very small quantities - B vitamins and some minerals (iron, magnesium, manganese, phosphorus).

Application and benefits

In cooking

Most often, curry leaves are used by cooks. The aroma of fresh leaves combines spicy and pungent tones with subtle citrus notes. In some ways it resembles anise. The most accurate definition of an Indian spice is hot. Unfortunately, curry leaves lose their unsurpassed aroma when dried, so they are used only fresh.

Thanks to the addition of spices, soups, hot dishes, and snacks acquire a subtle spicy aroma, warm, and acquire individual originality.

You can make oil that is full of amazing aroma. To do this, curry leaves are fried in oil until crispy. The original Indian recipe uses buffalo milk ghee as the butter.

Curry leaves are almost always found in Indian dishes made with coconut and coconut milk. Increasingly, they began to be added to fish and seafood dishes. Shrimp in curry and coconut milk sauce is especially tender and flavorful.

In therapy

In the east, it is customary to chew 1-2 leaves in the mouth every day. For what? This is a natural and very effective antiseptic. In addition to the fact that it tones the body, it also strengthens the gums and heals small ulcers on the mucous membranes. And besides, it freshens your breath at the same time.

• Increasingly, those who are trying to fight diabetes are resorting to the help of these miracle leaves. It has been scientifically proven that alkaloids and polyphenols from their composition reduce blood sugar levels no worse, and often better than medications.
• The antioxidant girimbin has an antitumor effect by preventing cell mutation.
• Stomach upsets and nausea are treated by mixing lemon juice, curry leaves and honey. The same remedy, but with longer use, is used to treat ulcers.
• Curry extract has a pronounced analgesic effect. It is especially effective for inflammatory pain.
• Those trying to lower their cholesterol levels should consider this product. It is also extremely beneficial for the heart.
• The supply of carotene has a beneficial effect on vision and prevents the development of cataracts.
• To treat bruises and fungal skin infections, you need to chew curry leaves, and then apply the resulting pulp to the sore spot.
• Juice or tea made from curry leaves successfully combats morning sickness at the beginning of pregnancy.

Important!

Along with the great benefits for humans of the leaves, it is very important to remember that consuming the seeds is strictly prohibited. Toxic substances from their chemical composition cause severe food poisoning.

Many years ago they tried to grow this plant in the south of our country as a more productive replacement for sandy immortelle. (Helichrysum arenarium). But as often happens, something didn’t work out. And in southern European countries and northern Africa it has been used for centuries as a perfume and spice plant, and a little - as a medicinal plant. And the plant is truly absolutely wonderful in every way.

Immortelle Italian (Helichrysumitalicum Rhot Guss.), synonym immortelle angustifolia (Helichrysumangustifolium subsp . italicum(Roth) Briq. & Cavill) is a perennial shrub from the Asteraceae (Asteraceae) family. Young leaves are usually grey-gray, while mature leaves become almost white. The inflorescences are capitate, dense, weakly branched, collected in a shield at the top of the shoots. The baskets are barrel-shaped, large, 4-5 mm in diameter, spherical in the budding phase. Depending on the age, a fairly large number of flowering shoots can develop on one plant, and the number of baskets in total exceed 300-400. The inflorescences are yellow and very fragrant, but the aroma is specific, reminiscent of the smell of curry. The plant blooms, depending on the place of growth and the origin of the sample, from May to August.

Found mainly in the Mediterranean: Algeria, Morocco, Greece, Cyprus, Albania, Montenegro, Italy, Slovenia, Croatia, Portugal and Spain. Given such a wide and fragmented (disjunctive) range, there are quite a lot of subspecies that differ significantly in external characteristics.

• So, in Corsica it is found Helichrysum italicum subsp. italicum. It is this that is of greatest importance in aromatherapy and produces the best quality essential oil.
• Helichrysum italicum subsp. microphyllum(Willd.) has shorter and smaller leaflets (about 1 cm), and the bracts have external and internal glands on the veins.
• Helichrysum italicum subsp. serotinum(DC.) P.Fourn. has more oval heads and is distinguished by the absence of glands on the achenes.
• In addition, botanists distinguish three more subspecies Helichrysum italicum subsp. pseudolitoreum(Fiori) Bacch. & al. , Helichrysum italicum subsp. siculum(Jord. & Fourr.) Galbany & al.
• And finally Helichrysum italicum subsp. picardii(Boiss. & Reut.) Franco.

Growing and Reproduction

Italian immortelle is propagated either by seeds or cuttings, which in the Mediterranean are cut from annual shoots and rooted, planting before winter. In our case, propagation by seeds is more promising. It should be remembered that it is more thermophilic than our sandy immortelle and is able to winter at a temperature slightly lower than -9 o C. However, it can be grown as an annual crop.

Seeds germinate at temperatures above +10, and preferably +15 o C. They remain viable for about 1.5 years and, accordingly, their “freshness” is very important. Therefore, it is more advisable to grow it through seedlings, which can be sown in February - early March, then planted in separate cassettes, and when the danger of frost has passed, planted in the ground.

Plants are planted at a distance of 50-60 cm from each other and when planting they are buried so that the root collar is at a depth of 4-6 cm below the soil level. After planting, the shoots can be slightly shortened. Firstly, at first they will evaporate less moisture, and secondly, they will branch more and the bush will be curlier.

During the season, make one or two fertilizing with nitrogen-phosphorus fertilizers at the rate of 20-30 g/m2 at planting and ammonium nitrate - 10-15 g/m2. Care consists of loosening, fertilizing, and watering.

Medicinal and other uses

Now let's talk about how to use it, and most importantly - what. The plant has long been used to flavor drinks, as a spice in confectionery. It is a valuable medicinal plant.

The plant itself in Mediterranean countries was traditionally used to fumigate animal housing to kill infection and as a means to improve digestion.

As already mentioned, the strong smell of the flowers is reminiscent of curry, but it is more bitter and resinous. It is much closer to that of wormwood or sage. Therefore, Italian immortelle is used quite widely in Mediterranean cuisine when stewing meat, fish or vegetable dishes. Young leaves - a spice for rice, sauces, meat, fish, fillings

This plant, like the sandy immortelle, is a good dried flower, and it can also be made into a bonsai relatively quickly.

Extracts obtained from the aboveground mass of Italian immortelle contain vitamins: C (12.3-29.2 mg%); B 1 (12.2-20.8 mg%); B 2 - (62-110.3 mg%), K, free amino acids: lysine, arginine, threonine, glubolic acid, trace elements (copper, manganese, aluminum, molybdenum, etc.).

Italian immortelle is of great interest to French phlebologists (vein specialists). Ointments and extracts based on it help improve the condition of the walls of blood vessels, reduce their permeability, and eliminate swelling. But essential oil has found wider use in medicine.

Italian immortelle essential oil

The composition of Italian immortelle essential oil is quite complex - it contains carboxylic acids and at least 27 different esters, which give the oil a unique aroma.

The composition of the oil depends on many factors: lighting, soil, temperature, climatic features, altitude above sea level, geographical origin (North America, Italy, Greece) and processing and harvesting characteristics.

Here is the approximate content of the main components in the essential oil: 14-54% neryl acetate (average 10.4%), 2-34% α-pinene (12.8%), 0-16% γ-curcumene, 0-17% β-selinene , 0-36% geraniol, 0-12% (E)-nerolidol, 0-11% β-caryophyllene, 9-25% linalool, 6-15% limonene, 2-methyl-cyclohexyl-pentanoate (11.1%) , 1,7-di-epi-α-cedrene (6.8%), as well as in small quantities α-pinene and β-pinene, isovalenianaldehyde.

The oil is obtained by hydrodistillation from the inflorescences and if the leaves get into the raw material, then the quality of the essential oil, like that of lavender, decreases. This is due to the fact that the essential oil of the leaves differs significantly in component composition. Fresh inflorescences are usually processed immediately after harvesting. The content of essential oil, according to various sources, is from 0.3 to 1.5%, and from one ton of high-oil raw materials it is possible to obtain 900-1500 g of essential oil. Its quality very much depends on production technology and is not always maintained at the proper level. Often, fresh oil has a strong earthy odor and needs to sit. Every year the oil becomes more and more in demand by both perfumers and aromatherapists, which leads to higher prices and frequent counterfeits.

The essential oil is light, mobile, sometimes with a greenish tint and a characteristic warm spicy odor.

It has excellent wound healing properties. It is applied to damaged areas with dislocations, bruises, hematomas, and its effect is reminiscent of arnica - swelling goes away, the hematoma resolves, epithelization occurs faster and, most surprisingly, unsightly scars do not form, which are often a problem and can be eliminated in other ways, such as cosmetic defects . It is also of great interest in cosmetology - first one or another company has cosmetic lines with an extract or essential oil of this plant.

How much do curry leaves cost (average price for 1)?

In Asia, curry leaves are considered the same common seasoning as bay leaves for residents of our latitudes. The Murraya paniculata tree (Murraya paniculata) is scientifically classified as a member of the Rutaceae family. The region of Southeast Asia is considered to be the birthplace of the plant. The curry tree grows in India, Sri Lanka, as well as Thailand, Cambodia, China, Malaysia, Laos, the Philippines and Australia. The curry tree is distinguished by its compact size.

As a rule, the plant rarely reaches more than 6 meters in height. The curry tree blooms with small but fragrant white inflorescences. It is worth noting that in cooking, and also in folk medicine, not only curry leaves are used, but also the inflorescences of the plant. It is especially worth emphasizing that the seeds of the plant can cause irreparable harm to the health of the human body. This is primarily due to the chemical proximity of the seeds of the curry tree.

As it turned out, curry seeds contain toxic compounds that can lead to severe food poisoning. Curry leaves is the English-language and adapted name for the spice, which in India is called mitha-neem or kari-phuliya, as well as patta or simply neem. It is also noteworthy that not only the spicy leaves used in cooking are called curry. Curry is a famous Indian seasoning that consists of a mixture of certain spices, herbs and herbs.

In addition, curry is a special type of liquid dish of national Indian cuisine. In cooking, curry leaves are used mainly for preparing first dishes, as well as hot vegetable dishes and snacks. Curry leaves give the finished culinary product a pleasant spicy aroma, as well as a “warming” taste. It is believed that curry leaves can significantly improve the taste and aroma of most soups and main hot dishes.

It is worth noting that fresh curry leaves exude a strong aroma, in which you can detect bright, fresh citrus and anise notes. What's even more unique is that curry tree leaves should be used immediately after they are picked. The thing is that over time, the distinctive taste and flavor of the plant evaporates. In India and Sri Lanka, fresh curry leaves are fried in traditional Indian ghee until crispy, and then added to soups, cereal or vegetable dishes.

In China, curry leaves are often mixed with coconut milk. Curry leaves perfectly complement the taste of seafood. A real treat for gourmets can be king prawns served with a sauce of onion, ginger, chili pepper, coconut milk and of course curry leaves.

Calorie content of curry leaves 202.86 kcal

Energy value of curry leaves (ratio of proteins, fats, carbohydrates - bju).

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. The outstanding size and unusual appearance of the tree 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 are practically no minerals here. 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.

Murraya exotica flowers

In the small towns of beautiful Florida, people mostly live in their own houses - some have larger ones, some have smaller ones. Each home has a backyard, often with a pool, albeit a small one, and a lawn out front. And each owner decorates his plot in his own way, some have only the usual palm tree or araucaria growing here and a lawn, while others plant an entire jungle of beautiful plants, turning a modest city dwelling into a real bungalow. One of the popular ornamental plants that has found its second home in Florida is Murraya.

There are twelve species in the genus of plants called Murraya. This is the only genus in the large family Rutaceae (which includes, for example, all citrus fruits), whose representatives produce alkaloids of the carbazole group - special aromatic organic compounds. It is they who give these plants a unique exotic aroma, combining shades of citrus and anise.

In their homeland - in the subtropical and tropical regions of Asia, in southern India, in Sri Lanka and in some areas of Australia, murray can be found almost everywhere. Separate parts of these plants are used in folk medicine, and the leaves of one of the species V is part of the famous Indian curry spice. The most famous and popular are Koenig's Murraya ( Murraya koenigii) and Murraya paniculata, also exotic ( Murraya paniculata sin.murraya exotica). We'll tell you more about them.

curry tree

Murraya Koenigi (Murraya koenigi) i is a small four-meter tree, the thickness of the trunk does not exceed 40 cm. The feathery, very fragrant leaves consist of elongated narrow leaves. The flowers are small, white and also very fragrant. After flowering, small fruits similar to berries are formed, which, as they ripen, acquire a dark, almost black color. They are edible and have a sweetish taste, but the seeds they contain are poisonous.

Murraya Koenig is often called the curry tree because its leaves are an integral part of this seasoning. And although the full composition of curry includes many ingredients, and the main component is turmeric , In India, the addition of Murraya leaves to curry is mandatory; without them, the seasoning seems tasteless to Indians. The leaves and fruits of the curry tree are very similar to the leaves and fruits of neem - one of the most medicinal plants in India, therefore in many Indian dialects this type of murrayi is called white neem (neem fruits are light), sweet neem (neem fruits are bitter), and in Tamil the plant and is called kariveppilai – kari – curry , veppu – him , ilai – sheet.

Curry leaves are very tender and leave a taste of freshness in the mouth for a long time. Of course, they are best used fresh, but if further storage is necessary, they can be frozen. In this case, the leaves should not be torn off from the petiole, otherwise they will lose most of their aroma. When used as a spice in Asian dishes, it is best to fry the leaves in hot vegetable oil or Indian ghee. This additive will give the food a unique piquancy and exquisite taste.

In addition to cooking, curry tree leaves are widely used in all traditional medicine systems existing in countries located on the Indian subcontinent. Curry is used especially successfully in Ayurveda, sometimes giving simply amazing results. The beneficial effects of Murraya koenigi essential oil on blood diseases, hemorrhoids and vitiligo have been confirmed by Western doctors, and external use gives good results in the treatment of skin diseases characteristic of the tropics, as well as poisonous insect bites. In addition, Murraya oil is an invaluable natural repellent.

Curry leaves are also used in cosmetology. Fresh leaves, ground to a paste and mixed with turmeric, are a therapeutic face mask, especially for problem skin: daily use for two weeks - and there will be no trace of enlarged pores and acne, only radiant, clean skin.

By boiling the leaves in coconut oil, you get a natural herbal hair dye, which not only covers gray hair, but also strengthens the hair roots and stimulates their growth. The gorgeous long silky hair of Indian women is famous all over the world. And their secret is simple: for many centuries, after each wash, a mask of paste made from curry leaves, hibiscus () and fenugreek (Trigonella foenum-graecum) has been applied to them.

Koenig's Murraya, as well as other Murrayas, can be grown not only in the front gardens of subtropical Florida. It grows well in a container as a houseplant. All it needs is enough sunlight, timely watering, warmth and some lighting during the winter months. In summer, Murraya will repel insects from your home and fill the entire apartment with the aroma of its flowers. In winter, you can harvest small berries and, after peeling them, plant the seeds.

Exotic beauty - maxi and mini

Murraya paniculata is often called orange jasmine. And although the aroma of its white flowers is not at all similar to the intoxicatingly sweet smell of blooming jasmine, the association is clear. Medium-sized, collected in small rounded brushes, reminiscent of the shields of fairy-tale elves, the flowers, densely covering the entire plant, smell of fleur-d'orange - the orange-innocent aroma of brides. Sometimes the flowers have a delicate creamy tint, and then they seem like a precious decoration carved by an oriental master made of ivory.

And although this evergreen plant is quite tall - the growth of a mature tree reaches 4 meters, it can be grown not only as a tree, but also pruned as a tall bush. In this case, Murraya becomes simply invaluable as a fragrant hedge. Murraya blooms throughout the year.

After flowering, oblong-rounded fruits are formed, similar to berries, the size of which is 1-1.5 centimeters.

Green at first, the fruits turn bright orange or red as they ripen. There is almost no pulp in them, and in the middle there are two seeds pressed against each other. These fruits are readily eaten by birds, thus facilitating the spread of the plant over long distances.

Murraya exotica (Murraya exotica is a synonym for Murraya paniculata) has most easily taken root outside its natural range - in southern Europe and especially in Florida (USA). This is partly due to its unpretentiousness to the composition of the soil: it can grow on sandy and clayey, alkaline and acidic soil, on loams and saline soils. It also easily tolerates short frosts.

The plant is little susceptible to disease and actively attracts bees and birds, whose buzzing and chirping give the garden additional charm.

Like Koenig's Murraya, exotic Murraya is easily propagated by seeds - their germination rate is almost one hundred percent. You just need to be sure to clear them of the red shell (it prevents seed germination) and plant them as quickly as possible. However, cuttings taken from young, non-lignified branches also give good results.

This was, so to speak, maximum beauty: a tree, a tall bush, a hedge... But here is a dwarf cultivar Murraya exotica var.minima does not grow higher than 50-60 cm.

Murraya exotica minima in a container

This is a very interesting plant. It grows extremely slowly, but having already reached a height of 4-5 cm and having only 3-4 leaves, it begins to bloom! Like its larger relative, this minimalist blooms and produces red fruits throughout the year.

Murraya exotica var.minima, due to its miniature size, is perfect for growing at home, even if you live in a climate that is not at all subtropical. It will feel great in a container or pot, and its slow growth and compact size allow it to be grown even in the smallest apartment - the size of a two-year-old plant will not exceed 30 cm. Like all Murrays, it needs sunlight, lighting in winter, moderate watering - it is better to under-water than over-water - and more than moderate feeding.

Flowers and young fruit
Murraya exotica minima

It is propagated by seeds, from which, like the seeds of Murraya paniculata, the red shell must be removed. You need to handle them especially carefully - they are delicate, have the consistency of green peas and are easily damaged. Two independent plants sprout from the two halves. If the seeds are not planted immediately after being removed from the plant, they should be stored unpeeled and then, when planting, pre-soaked so that the shell can be easily and safely removed. Seeds are planted in moist, well-drained soil. Water regularly, but avoid overwatering, and in 1-2 weeks shoots will appear from the ground. A new fragrant miracle will very soon be ready, having accepted your care, to thank you with a scattering of its snow-white fragrant flowers and beads of scarlet berries.

Here is a simple culinary recipe that will allow you to turn ordinary potatoes into an exotic dish. Even if you don't have Murraya at home yet, curry leaves can be purchased at specialty Asian stores.

A kilogram of medium-sized potatoes, preferably the pink variety, wash well and, without peeling, boil until tender. Drain the water and cool the potatoes to room temperature. Then cut it in half lengthwise and put it back into the pan. Season with salt and chili pepper to taste, add a teaspoon of fresh turmeric or ginger, 3-4 cloves of chopped garlic and a little lemon juice. Mix everything well.

Pour vegetable oil into a large frying pan with high sides and put on fire. When the oil is hot, add two teaspoons of mustard seeds and 8-10 curry leaves. As soon as the mustard seeds begin to burst, add the prepared potatoes and, stirring, fry over high heat until a golden crust forms on them. A large number of healthy spices will give this simple dish not only an exotic taste, but will also significantly reduce its caloric content - 100 grams of such fried potatoes contain only 136 calories.

Bon appetit!