In Indian dialects the Murraya Koenigii is called Kari Patta what we recognize as the curry leaf. It has high medicinal values and commands a culinary importance in the Indian subcontinent. The potent pharmacological activities of the plant have had several reviews in ancient literature. It belongs to the family of Rutaceae which represents about 1600 species. Germinating freely under partial shade, the plant is grown throughout India – Sikkim, Bengal, the Western Ghats, Travancore and Assam. It is also available in the Asian regions of Sri Lanka, Thailand, Nepal, Pakistan, Bhutan and Vietnam. The curry leaves reached Malaysia, Reunion Island and South Africa through the South Indian immigrants.
The plants emits a rich and intense aroma due to P-caryophyllene, P-elemene and O-phellandrene.
It is also a rich source of carbazole alkaloids, bioactive coumarins and acidrine alkaloids.
The main nutrients are fibre, calcium, iron, carbohydrates, magnesium, copper and minerals.
Vitamin contents are vitamin B, C, A, and E; it also contains nicotinic acid, amino acids, sterols and flavonoids.
Scientific studies have indicated that the plant contains active ingredients that elicit anti-oxidative, anti-microbial, anti-bacterial, anti-cholesterol and anti-ulcer properties.
The plant has insecticidal properties too.
Bark and roots – cure external eruptions and bites from poisonous animals.
Raw green leaves – can cure diarrhoea and dysentery.
Leaves and roots – have inherent bitterness – act as analgesics, cures piles and inflammation, and itching; they are also useful in healing leucoderma.
The plant fights cancers such as leukaemia, colorectal cancer and prostate cancer.
Extremely good for eyesight due to its vitamin A content.
Protects body from pathogen attacks and harmful reactions of chemotherapy and radiotherapy.
The Murraya Koenigii is long known for its properties to strengthen hair roots.
The mixture of dry leaf powder and organic coconut oil can be used to massage hair and scalp to promote hair growth.
Premature graying of hair can be inhibited when paste of curry leaves is applied to them.
Curry leaves are rich in amino acids and beta carotene – this prevents hair thinning and hair loss.
The anti-oxidants in the curry leaf moisturizes the scalp and removes the dead hair follicles.
Hormone levels are stabilized due to the vitamin B6 or pyridoxine component resulting in strong hair shafts and roots.
Essential nutrients in curry leaves restore the dead skin in the scalp allowing hair follicles to breathe.