Bio Siegel
HP7249-0100-VH
HP7249-0100-VH
   
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Curry leaves, whole, organic

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Content: 50 Gramm (€79.00 * / 1000 Gramm)

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  • HP7249-0100
  • Herbathek
  • Sri-Lankische Landwirtschaft
Bergera koenigii, syn. Murraya koenigii, whole leaves, from controlled organic cultivation... more
Product information "Curry leaves, whole, organic"

Bergera koenigii, syn. Murraya koenigii, whole leaves, from controlled organic cultivation


Indication

For gastrointestinal complaints, diabtes mellitus, eczema, kidney complaints, against inflammation, has an antifungal effect.

Use


1 tablespoon curry leaves with 1/4l boiling water (optimal rather 80°C), infuse for 5min, then strain. Good for coughs, has a detoxifying effect. The leaves should not be confused with the curry spice we sell. There are no curry leaves in it and it is not comparable in taste.



Medicinal herb description


History:

Curry leaves are used extensively in vegetarian dishes, especially in Sri Lankan and South Indian cuisine. Together with immigrants from southern India, curry leaves also reached Malaysia, South Africa and Reunion Island. Outside the Indian sphere of influence, they are still fairly unknown today.

The leaves should not be confused with the curry spice available in our country, as the latter does not contain curry leaves. Also in terms of taste, the curry we know cannot be compared with the leaves.

 

Occurrence:

Native to Asia, especially the entire Indian subcontinent up to the foothills of the Himalayas and in Sri Lanka, Nepal, Cambodia, Laos, Myanmar, Thailand, Vietnam and China. Grows at altitudes up to 1500 m. In India it is mainly planted privately, but is also cultivated commercially to a small extent.

 

Plant family:

Rue family = Rutaceae

 

Colloquial names:

Curry leaves (English), Feuilles de Cari (French), Karipatta (Hindi) or Kurry Patta.

 

Botanical description:

Curry leaves grow as a tree or shrub and reach heights of 4- 6 m. The crown is up to 4 m wide. The crown is up to 4 m wide. The trunk has dark grey bark and reaches 40 cm in diameter. The olive-dark green leaves are imparipinnate with 10-30 leaflets. The leaves resemble small laurel leaves, but are somewhat softer. The main feature of the leaflets is the oblique base; they are ovate, 2 - 5 cm long and 0.5 - 2 cm wide. The leaf margin is smooth to serrated. Many flowers are arranged in terminal, panicled inflorescences. The small fragrant flowers have five teeth. The five ovate sepals are smaller than 1 mm. The five white petals are 5- 7 mm in size. There are two circles with five stamens each. The stigma is head-like. The small, shiny, black-purple fruits are 1- 1.5 cm in size, sweet and edible. However, they contain one or two poisonous seeds that are spread by birds.

 

Plant part used:

The fresh leaves.

 

Ingredients:

Essential oils, terpene hydrocarbons (pinene, camphene, myrcene, limonene) and terpene alcohols (linalool, terpinen-4-ol, nerol, geraniol and their acetic acid esters); acyclic ketones are decisive for the somewhat harsh aroma.

 

Medicinal properties:

Antifungal, aromatic, cooling, astringent, digestive, gas dissolving, blood purifying and anti-inflammatory.

 

Use and dosage:

For alopecia (premature hair greying or loss), gastrointestinal complaints, diabetes mellitus, eczema, inflammations.

Curry leaves stimulate the circulation and the digestive system. They strengthen the immune system, soothe the throat and improve the voice. They also help to lower blood sugar levels, so they can be used in the treatment of diabetes. But curry leaves are also helpful for underweight, hot flushes, itching and against ulcers.

In Ayurveda, the traditional Indian natural medicine, the leaves, the bark, the root and the fruits of the curry tree, i.e. all parts of the plant except the poisonous seeds, are used. The range of applications is manifold.

For diarrhoea or flatulence, one should grind a soft, green leaf (pinna with stem) several times a day and drink it in buttermilk. For stomach upsets and indigestion, curry leaves are crushed with ginger and mixed with potassium chloride in rice. For premature greying, the same mixture is applied to the hair, in addition to eating plenty of curry leaves. Leaves cooked in coconut oil are used as a hair restorer. An infusion of crushed curry leaves and turmeric is said to be effective against eczema when applied to the skin. To prevent hereditary diabetes and to treat diabetes due to obesity, ten curry leaves should be eaten in the morning for three months. Curry leaves lower the level of unfavourable cholesterol. For kidney ailments, a juice is made from the roots. For bright eyes and to prevent cataracts, fresh curry leaf juice is dripped into the eyes. For insect bites, the juice of the ripe, purple curry tree berry is mixed with lemon juice and applied externally. A curry leaf pack can be applied to skin diseases, bruises and irritations caused by insect bites.

These traditional forms of application are now being scientifically investigated. It has been shown that the curry tree contains some medicinally active substances. Experiments on laboratory rats have shown that an aqueous extract of the curry leaves actually lowers the blood sugar level or slows down the conversion of starch to glucose and is thus suitable for the concomitant treatment of diabetes mellitus. Alkaloids with antimicrobial activity have been found in the bark of the tree trunk.

 

Special advice:

Diabetics who require insulin may need to reduce their insulin dose when taking it. Diabetics should only take curry leaves under close monitoring of the blood sugar level, as a change in the insulin requirement may result.

Curry leaves should not be taken by people with poorly controlled diabetes. In case of doubt, consult the doctor in charge.


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