Kariveppila (Curry Leaves ) Medicinal

Curry leaves plant (Murraya koenigii) is a small tropical tree or shrub that belongs to the family Rutaceae. It is native to India and Sri Lanka but has been widely cultivated in many other countries for its culinary and medicinal uses.

The plant typically grows up to 6 meters tall, with a trunk that is rough and greyish-brown in color. The leaves are pinnate, with 11-21 leaflets that are dark green and glossy on the upper surface and paler and matte on the lower surface. The leaves are highly aromatic, with a distinctive curry-like aroma that is released when they are crushed or cooked.

The plant produces small white or cream-colored flowers that grow in clusters at the end of the branches. The flowers are followed by small, round, black or dark purple berries that contain one or two seeds.

Curry leaves are widely used in South Asian and Southeast Asian cuisine, where they are used to flavor curries, soups, stews, and other dishes. The leaves are typically used fresh, but they can also be dried and stored for later use. In addition to their culinary uses, curry leaves are also used in traditional medicine to treat a variety of ailments, including digestive issues, diabetes, and high blood pressure.

Overall, curry leaves plant is a versatile and useful plant that is valued for its culinary and medicinal properties, as well as its ornamental value.