Curry Leaf (Murraya koenigii), is a herb that grows to a height of 4–6 meters and is a member of the Rutaceae family. Murraya koenigii is found in tropical areas with rich soil, such as Nepal, India, Sri Lanka, and practically everywhere else in the Indian subcontinent, and it reaches all the way to the Himalayas and east to Burma. Small white blooms appear on the plant, which can self-pollinate to yield small shiny-black drupes with a single huge viable seed. The fruit pulp has a pleasant flavor and is edible. Steam distillation is used to extract Murraya koenigii oil.
Its harvesting season if from July to August
- Botanical Name : Cupressus sempevirens
- Distillation part of plant : Leaves
- Main Constituents : alpha-pinene, Sabinene, Linalool
- Local Name : Curry
- Sourcing : Wild Crafted
- Production Month : July- Aug
- Production : Contracted community forest groups
Physical Properties:
- Aroma : Strong, pleasant, blend of sweet, and bitter
- Notes : Base
- Color : Pale Yellow
- Appearance :Liquid
Available Quantity : 150 gm to 100 K.G
- The plant’s leaves, bark, and roots are loaded with medicinal virtues.
- Curry leaves are extensively used in cooking to flavor curries, vegetable, fish, and meat meals, soups, and nearly any other cuisine. Fresh leaves are preferred, but dried or powdered leaves can also be used.
- Even after drying, they have a wonderful aroma, fragrant scent, and flavor. Curry leaf oil is used in fragrance and as a stimulant, tonic, and stomachic.
- The oil aids in the reduction of blood pressure.
- Curry leaf essential oil aids in the treatment of hair loss and the stimulation of hair growth.