Curry Leaves Whole

Whole curry leaves are the dried leaves of the Murraya koenigii plant, displaying a dark green colour and a slightly coarse texture. They have a strong, aromatic, and slightly citrusy aroma and taste. Curry leaves are commonly grown in tropical and subtropical regions, particularly in India and Sri Lanka. They are part of the Rutaceae family and are sometimes known as sweet neem. The leaves contain essential oils, alkaloids, and vitamins. Whole curry leaves are used in culinary applications, particularly in South Asian cuisine, to add flavour to curries, soups, and rice dishes, as well as in traditional herbal remedies for their believed digestive and anti-inflammatory properties. The oil can be extracted to make soap.

Natural products can cause side effects. As with any food product or herbal supplement, it is advisable to seek professional advice before newly incorporating into one’s routine or into a new product, especially for individuals who are susceptible to allergies, have other dietary issues, weakened immune systems or other health complications.

Important: Joseph Flach & Sons are not herbalists and are unable to offer advice on and are unable to attest to the efficacy or suitability of a material for use in a herbal remedy or as a product ingredient.