Thecurry tree(Murraya koenigii) is atropicaltosub-tropicaltreein the familyRutaceae(theruefamily, which includes rue,citrus, andsatinwood), and is native toAsia.[2]The plant is also sometimes calledsweet neem, thoughM. koenigiiis in a different family to neem,Azadirachta indica, which is in the related familyMeliaceae.It is a small tree, growing 4–6m (13–20feet) tall, with a trunk up to 40cm (16in) diameter. The aromaticleavesarepinnate, with 11–21leaflets, each leaflet 2–4cm (0.79–1.57in) long and 1–2cm (0.39–0.79in) broad. The plant produces small whiteflowerswhich can self-pollinate to produce small shiny-blackdrupescontaining a single, large viable seed. The berry pulp is edible, with a sweet flavorThe fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coastIndian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to makethoran,vada,rasamandkadhi.The leaves ofMurraya koenigiiare also used as aherbinAyurvedicandSiddha medicinein which they are believed to possess anti-disease propertiesPacked with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enseedsn your hair and skin with vitality
Thecurry tree(Murraya koenigii) is atropicaltosub-tropicaltreein the familyRutaceae(theruefamily, which includes rue,citrus, andsatinwood), and is native toAsia.[2]The plant is also sometimes calledsweet neem, thoughM. koenigiiis in a different family to neem,Azadirachta indica, which is in the related familyMeliaceae.It is a small tree, growing 4–6m (13–20feet) tall, with a trunk up to 40cm (16in) diameter. The aromaticleavesarepinnate, with 11–21leaflets, each leaflet 2–4cm (0.79–1.57in) long and 1–2cm (0.39–0.79in) broad. The plant produces small whiteflowerswhich can self-pollinate to produce small shiny-blackdrupescontaining a single, large viable seed. The berry pulp is edible, with a sweet flavorThe fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coastIndian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to makethoran,vada,rasamandkadhi.The leaves ofMurraya koenigiiare also used as aherbinAyurvedicandSiddha medicinein which they are believed to possess anti-disease propertiesPacked with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enseedsn your hair and skin with vitality
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