Curry leaf

CODE: 237

CHF 18.50

In stock
Latin names : Murraya koenegii, Bergera koenegii, Chalca koenegii
French names : Feuille de curry, Caloupilé, Kaloupilé, Herbe-curry (shared name)
Extracted from : fresh leaves
  • Need to be efficient? Curry leaf confers efficiency on the mental as well as spiritual aspect. 
  • Pulling dirty tricks on each other at work? A bit of orange peel and curry leaf in a diffuser in order to create a team-spirit-governed atmosphere and make people want to work together. 
  • Recall your memories of India and the local taste of its dishes with this essential oil. If curry leaf is not part of European and American curries, though, it is an essential component in Indian curries, it's because drying the leaf make it become a lot less tasty.

Curry Leaf is a lovely small tree up to 6 meters high, which belongs to the family of Rutaceae (same family as Lemon, Lime or Mulilam).

Tropical and warm-loving, it is always green. It gives large fragrant imparipinnate leaves more than 30 centimetres long composed of 11 to 21 leaflets. Its flowers appear in large panicles. They are small, white and the petals are displayed in pretty bows. Its fruit, a drupe is edible except its toxic seed.

It is widely used in Ayurvedic medicine and traditional medicine throughout the East. Its applications in Ayurvedic medicine are so vast and varied that it is not possible to summarise it. It is interesting in many spheres and systems of the body. These range from teeth and hair to digestion and from the nervous system to the joints.

A somewhat surprising use of this tree is that of its branches to brush one's teeth. It is also widely used in the south of India to rub on one's hair to make it beautiful and long.

In the kitchen, its particular taste is most recognisable in massales. It is found in many curries, especially in southern India, but not in curry powders used in the West (powders used to make curries are made with the least effort possible though it takes a lot of effort and plenty of fresh ingredients to make a proper correct curry). Indeed, its taste and scent disappear quickly and you need relatively fresh curry leaves to make delicious dishes. It happens so often, unfortunately outside India. This adds to the difference between cooking Indian food here and eating local preparations.

A little tip for cooks: When curry leaves are used, one fries them with onions. It is very widely used in Tamil Nadu cuisine. Though it is mixed with very few ingredients, they prepare curry leaves with coriander.

By the way, ingesting curry leaves brings a lot of iron into the body.

Its strange name (Murraya koenegii) derives from two leading researchers. JA Murray was Charles Linné's student and he helped him publish his classification of the plant world. This classification is the most efficient one ever created as it is still valid today. Johann Gerhard König was also Charles Linné's pupil. His name is a true return to the origins of modern botany.

Murrayacinine, an alkaloid, is not found in the essential oil, which thus bears no contraindications within physiological dosage.

Helps to adapt to the environment.
Reinforces efficiency (mental, spiritual).
Makes you more sociable.
Confers openness.
Makes you more aware of the fact that life animates everything in the world.
Helps upper and lower brains connect.
Encourages people to collaborate and work together as one.
Involved in balancing the emotional body.
Brings the energy of the sun ... especially into the stomach!

Immunostimulant, Stimulant immunitaire
Anti-inflammatoire (très puissant au niveau du gros intestin)
Digestif, Apéritif
Carminatif, Facilite l’expulsion de gaz intestinaux
Spasmolytique, Antispasmodique
Anti-nauséeux, Anti-vomitif
Rééquilibrant de la flore intestinale
Tonifiant, Tonique, Stimulant
Vulnéraire, Cicatrisant, Participe de plusieurs façons à la guérison de plaies

Maladie infectieuse, Faiblesse immunitaire, Immunodéficience
Infections digestives, Grippe intestinale, Gastro-entérite, Turista, Choléra
Irritation intestinale, Polypose, Diverticulite, RCUH, Crohn, Après une gastro-entérite
Digestion lourde, Indigestion, Repas copieux, Manque d’appétit
Ballonnements, Gaz intestinaux, Crampes intestinales
Nausées de voyage, Nausées de grossesse, Vomissements
Dysbiose intestinale, Déséquilibre de la flore intestinale
Fatigue générale, Coup de pompe, Surmenage
Plaies, Coupures, Cicatrices, Abrasions, Egratignures
Brûlures, Coups de soleil

Brings more concrete into Vata's plans.
Stabilises Pitta.
Brings one's thoughts into Kapha's concreteness.

It varies a lot between species. We tend to make different chemotypes out of them all but the difference seems to be more complex than that. Batches show great variations depending on where they come from, in which conditions they were grown, harvested or distilled.

Yet, the following seems to be quite common :

Sesquiterpenes (b-caryophyllene, b-bisabolene, cadinene)
Monoterpenes (b-phellandrene, a + b pinene, b-thujene)

        Batch, CUR401D110366   (PDF, 357.7 Ko, French)
        Batch, CURL401A112776  (PDF, 374 Ko, French)

No contraindication within physiological dosage. 
Keep out of reach of children.
Children and pregnant women: no contraindication within physiological dosage

Essential Oils

Agatophylle Agatophylle leaves Ajowan Ajwain All-spice Allspice Angelica Arabian jasmine Archangel Balsam fir Basil (exotic) Bay laurel Bergamot Bigaradier feuilles Black Pepper Black pepper Black spruce Blue ginger Camphor cineol CT leaves 1,8-cineole (Madagascar) Cananga Cane Cardamom Cedar (Atlas) Celery Ceylan citronella Chamomile Chamomile (roman) Chamomile(roman) Cilanthro (leaves) Cinnamon Cinnamon (bark) Cinnamon (leaves) Cinnamon bark Cinnamon leaves Citronella Clove Clove bud Clove leaf Cochingrass Common sage Coriander Cumin Cupressus Curcuma Curry leaf Curry plant Curry tree Cuscusgrass Cypress Davana Dill East-indian Lemongrass Eucalyptus radiata Everlasting Exotic basil Fennel Fir Fir (Balsam) Fir (balsam) Flag Frankincense Frankincense (salai) Galanga Galangal Garden Angelica Garden dill Geranium Ginger Gingergrass Grapefruit Greater galanga Green Mandarin Green Pepper Green cardamom Green pepper Grey eucalyptus Helichrysum angustifolium Helichrysum italicum Holy basil Ilang-ilang Indian Basil Indian Frankincense Indian wintergreen Jamanatsi Jasmine Jasmine (arabian) Jasmine (royal) Jeera safed Jessamine Juniper berries Khus-khus Lavender Lemon Lemon (yellow) Lemongrass Limetta Macassar-oil plant Malabargrass Mandarin Mediterranean sweet lemon Mulilam Muskroot Myrrh Nard Nardin Narrow leaf eucalyptus Narrow leaved peppermint Norway pine Officinal lavender Officinal rosemary Orange Orange (sweet) Orange bergamot Orange peel Oranger amer feuilles Oregano Palmarosa Parsley Patchouli Pelargonium Pepper Peppermint Petitgrain Bigarade Pimento Pine Pine (Norway) Pomelo Ravensara Ravintsara Roman chamomile Rose geranium Rose pelargonium Rosemary Rosemary borneon Rosha grass Royal jasmine Sacred basil Sage Salai Frankincense Salvia Sambac Scotch pine Shaddock Spanish jasmine Spearmint Spearmint Spikenard Spruce Sweet cane Sweet celery Sweet fennel Sweet flag Sweet lemon Sweet lime Sweet limetta Sweet orange Tea tree Tea tree m.a. Thai galangal Thai ginger Thyme Thyme (thymol) Tropical Basil True lavender Tulsi Turmeric Turmeric (aromatica) Turmeric (longa) Valerian Vanilla Vetiver White Pepper White cumin White pepper Wild marjoram Wintergreen Yellow lemon Ylang-ylang Zanthoxylum