Murraya koenigii L.

Description :

This plant is a tropical to sub-tropical tree. It is a small tree having height of 2 to 5m. The stem is dark green to brownish; the main stem is 14 to 18cm. Leaves are compound and about 30cm long, each compound leaf bears 24 leaflets which are 4 to 9cm long and 2cm wide. Flowers have good smell, and the average diameter of a mature flower is about 1.12cm. Young or unripe fruit is red in colour, and fully ripe fruits are black with a very shining surface. One seed is present in each fruit. Curry tree is also called curry leaf tree or curry bush, among numerous local names, depending on country.

Distribution :

The tree is native to Pakistan, India and Bangladesh. Commercial plantations have been established in Pakistan, India, and more recently in Australia. It grows best in well-drained soils in areas with full sun or partial shade, grows preferably away from the wind. Growth is more robust when temperatures are at least 18°C.

Uses :

The fruit is edible and can be eaten raw. They are most widely used in cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make local traditional dishes in the subcontinent for top dressing as tarka. Leaves, the bark and the roots of the plant can be used as a tonic and for the treatment of stomach problems. They are used as anthelminthics, analgesics, digestives, and appetizers in Indian cookery. The green leaves of the plant are used in treating piles, inflammation, itching, fresh cuts, dysentery, bruises, and edema. The roots are purgative to some extent. They are stimulating and used for common body aches. The bark is helpful in treating snakebites.

 

 

(Chaudhary, 2020)