Curry Leaf: A Review

Dipika Bhusal () and Dhirendra Pratap Thakur
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Dipika Bhusal: Institute of Agriculture and Animal Science, Paklihawa Campus, Tribhuvan University, Nepal
Dhirendra Pratap Thakur: Institute of Agriculture and Animal Science, Paklihawa Campus, Tribhuvan University, Nepal

Reviews in Food and Agriculture (RFNA), 2021, vol. 2, issue 1, 36-38

Abstract: Curry Leaf (Murraya koenigii) is native to South Asia famous among various cuisines for its flavor and aroma. Herbal drugs being relatively low cost with minimal side effects are used extensively in treating various diseases since ages. Curry Leaf occupies a huge space in traditional Ayurveda medicine. Small deciduous shrub with every part of medicinal properties and nutrition makes it a potential future industrial crop. Literatures suggest the antibacterial, antifungal, antiprotozoal activity of Murraya koenigii especially in leaf, stem, bark, and oil. The whole plant is used as tonic and stomachic properties. The aim of the present study is to review classification, origin, morphological characters, traditional use of curry leaf around the globe.

Keywords: Curry Leaf (Murraya koenigii); Extracts; Leaves; Alkaloids. (search for similar items in EconPapers)
Date: 2021
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbrfna:v:2:y:2021:i:1:p:36-38

DOI: 10.26480/rfna.01.2021.36.38

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