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 Curry Leaves

Curry leaves are the leaves of the curry tree (Murraya koenigii). The leaves of this tree, which is native to India, are utilised for both medicinal and culinary purposes. They are highly fragrant and have an unique citrus flavour.

Curry leaves, the typical fragrant element in Indian households, have numerous nutritional and medicinal benefits. Because this tree is native to India, Sri Lanka, and many Southeast Asian nations, it is known by numerous vernacular names, including Kadi Patta or Meetha Neem in Hindi, Kariveppilai in Tamil, and Karivempu in Malayalam.

Uses of Curry Leaves

Apart from a heavy characteristic odour and spicy taste, curry leaves are a rich source of vitamin A, vitamin B, vitamin C, vitamin B2, calcium, and iron. Adding curry leaves to your meals can assist with dysentery, diarrhoea, diabetes, morning sickness, and nausea. Curry leaves are frequently used to aid in the removal of toxins and fat from the body.

Curry leaves for weight Loss

Curry can help you lose weight. Carbazole alkaloids aid to prevent weight gain and regulate cholesterol levels in the body. Curry leaves can thus be consumed to aid weight loss. You can eat dry curry leaves or add fresh or dried curry leaves to your meals to improve your intake. You can also use it in your salad. Curry leaves should be consumed on a daily basis to aid weight loss.