Current Status and Future Prospect of Curry (Murrayakoenigii) Leaves in South Asia

Abstract

Curry leaves are extremely popular in various culinary recipes in the Indian subcontinent at acts flavor and aroma to vegetables and curries. Crash curry leaves are shiny and dark green in color and have a distinctive aroma and taste to it. Curry leaves recipe involved the use of fresh curry is as well as powdered curry leaves to enhance the flavor of salads, chutneys and spices. The health benefits of curry leaves include improved functioning of the small intestine and stomach, improved quality of digestive juices during digestion, and increased salivary secretion. Most Indian dishes are devoid without the addition of curry leaves and hence any form of curry substitute in its place does not match to the real thing. In beverage shops can be prepared curry leaf congee for morning for good health. Essential oils from Murraya koenigii serves as an important part in soap making ingredients, perfume industry, lotions, massage oils, diffusers, potpourri, air fresheners, body fragrance, perfume oils, aromatherapy products, bath oils, towel scenting, spa's, incense, facial steams and hair treatments. As beverages can be produced syrups, cordials and flavored tea. There are possibility to produce biscuits, bites (murukku) and other bread products using curry leaves. Western countries prone to Ayurwedic medicines now days, so it has potential to produce balms, inhalers, oils and etc. This review considers future potential of curry leaves.

Keywords: Curry leaves, essential oils, sambole