benefits of curry leaves

Fresh juice of Curry leaves, with Lime juice and Sugar, is useful in treating Morning Sickness, Nausea and Vomiting due to indigestion and excessive use of fats. One or two teaspoons of juice of these leaves mixed with a teaspoon of lime juice can be taken in these conditions. For stomach upset the curry leaves are grounded to a fine paste and mixed with buttermilk.

The root of the Curry plant also has medicinal properties. Kidney pain can be cured by using the juice of the root. Curry leaves can be used with effective results to treat Burns, Bruises and Skin Eruptions. They should be applied as a poultice over the affected areas.

Tender curry leaves are useful remedy for treating Diarrhoea, Dysentery and Piles. It should be taken and mixed with honey. The bark of the tree is also useful in Bilious Vomiting. A teaspoon of the powder of the dry bark should be given with cold water in this condition.

Curry Powder is a delicious and nutritious aspect of a person

Curry powder and its turmeric content is also being studied in terms of osteoporosis and bone health. Although human testing is still in its early stages, significant amounts of animal testing have shown turmeric to greatly increase the speed of bone regrowth, connectivity, and repair, while reducing signs of bone loss by up to 50%. This could mean a very powerful boost to your bones, particularly as you age, in addition to a normal dietary regimen packed with essential vitamins and minerals.

Curry powder is made up of numerous ingredients, and depending on the region of the world, they can change slightly, which can also alter the specific health benefits that may be derived from the powder. The most common and advantageous ingredients of curry powder are turmeric, coriander, cardamom, cumin, sweet basil, and red pepper.

Commonly referred as kadi patta in Hindi, curry leaves are usually used to give a distinct aroma and flavor to Indian dishes, especially South Indian food. It is a small tree or shrub that grows to about 6m high and can easily be grown in most parts of India in a small pot.

Curry leaves are usually used for flavoring curries, rasam, vegetable dishes, pickles, buttermilk, and chutneys. They are usually fried in clarified butter or vegetable oil along with chopped onion before adding the main ingredients. It can give a unique flavor and aroma to any dish.

It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

Curry leaves