Murraya koenigii
Curry Leaf
Rutaceae
At a Glance
- Common name
- Curry Leaf
- Scientific name
- Murraya koenigii
- Family
- Rutaceae
- Region
- South Asia
- Plant part
- Leaves, Berries (traditional)
- Caffeine
- Caffeine Free
- Evidence
- Insufficient
- Safety review
- Safety information on file
Safety & Cautions
Safety information on fileBotanical Description
A tropical tree bearing pinnate compound leaves of glossy leaflets and sprays of small white fragrant flowers followed by dark berries. The aromatic leaves define South Indian cooking.
Also known as: Curry Leaves, Sweet Neem, Kadi Patta
Historical Background
A cornerstone of South Indian cuisine and Ayurvedic practice, curry leaf has been valued for digestion, blood sugar, and hair health for centuries.
Earliest recorded uses: Digestive aid, blood sugar balance, and hair tonic in Ayurveda.
Cultural significance: Essential to the tempering (tadka) of South Indian curries; culturally inseparable from regional cooking.
Ayurvedic
Described for digestion, blood, and hair in classical Ayurvedic texts.
Modern
Investigated for hypoglycemic and antioxidant carbazole alkaloids.
Traditional preparations:
- Fresh leaf infusion
- Decoction
- Fresh leaves in food
Traditional Uses
These uses document historical traditions and do not imply proven effectiveness.
Ayurveda
Leaf preparations for digestion, blood sugar support, and as a hair and skin tonic.
Flavor & Aroma
Aroma: Pungent, citrus-resinous
Tea Preparation
Modern Evidence
Carbazole alkaloids (e.g., mahanimbine) are under study for metabolic and antioxidant effects; human clinical evidence remains limited.
Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.
References & Sources
- WHO · WHO Monographs on Selected Medicinal Plants (various)
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Entry last updated August 15, 2026