Curry leaves

Curry Leaves

Curry leaves (Murraya koenigii), also known as Kadi Patta or Sweet Neem leaves, are a common ingredient in Indian cuisine. They are used for their aromatic flavor and health benefits.

Pronunciation

Curry leaves: /ˈkʌri liːvz/

Etymology

The term "curry" is derived from the Tamil word "kari" meaning sauce, which is usually understood to mean vegetables/meat cooked with spices and used as a dish accompaniment. The term "leaves" refers to the leaf of the plant.

Description

Curry leaves are small, shiny, dark green, and have a distinctive aroma. They are typically used fresh, but can also be dried for long-term storage. The leaves are highly aromatic and have a unique flavor with notes of citrus.

Usage

Curry leaves are used in a variety of dishes in Indian cuisine, including curries, dals, and soups. They are often used in tempering, where they are added to hot oil or ghee to release their aroma before being added to the dish.

Health Benefits

Curry leaves are known to have several health benefits. They are rich in antioxidants and have anti-inflammatory properties. They are also known to help in improving digestion and reducing bad cholesterol levels.

Related Terms

• Indian cuisine
• Tempering (cooking)
• Antioxidant
• Anti-inflammatory
• Cholesterol

External links

• Medical encyclopedia article on Curry leaves
• Wikipedia's article - Curry leaves

This WikiMD dictionary article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski