Curry Tree

Description:

It is a small tree, growing 4–6 m (13-20 feet) tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2–4 cm long and 1–2 cm broad. They are highly aromatic. The flowers are small, white, and fragrant. The small black shiny berries are edible, but their seeds are poisonous.[citation needed] The species name commemorates the botanist Johann König. The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don't keep well in the refrigerator. They are also available dried, though the aroma is largely inferior. The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. They are much valued as an anti-diabetic,[2][3][unreliable medical source?], antioxidant,[4] antimicrobial,[citation needed] anti-inflammatory,[citation needed] hepatoprotective,[citation needed] anti-hypercholesterolemic,[citation needed] etc. They also contain iron.[citation needed] Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add flavor. In Cambodia, Khmer toast the leaves in open flame or roasted it to a crunch and crushed it into a soured soup dish called Maju Krueng.