| Curry tree | |
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Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Bergera |
| Species: | B. koenigii |
| Binomial name | |
| Bergera koenigii | |
| Synonyms[3] | |
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Thecurry tree orBergera koenigii (syn.Murraya koenigii), is atropical andsub-tropicaltree in the familyRutaceae (therue family, which includes rue,citrus, andsatinwood), native toAsia.[4] The plant is also sometimes calledsweet neem, thoughM. koenigii is in a different family from neem,Azadirachta indica, which is in the related familyMeliaceae.
Its leaves, known ascurry leaves, also referred to assweet neem, are used in many dishes inIndia,Sri Lanka andBangladesh.
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It is a small tree, growing 4–6 metres (13–20 ft)) tall, with a trunk up to 40 cm (16 in) in diameter. The aromaticleaves arepinnate, with 11–21 leaflets, each leaflet 2–4 cm (3⁄4–1+1⁄2 in) long and1–2 cm (1⁄2–3⁄4 in) broad. The plant produces small whiteflowers which can self-pollinate to produce small shiny-blackdrupes containing a single, large viable seed. The berry pulp is edible, with a sweet flavor.[5]
The tree is native to the Indian subcontinent.[6] Commercial plantations have been established in India, and also inAustralia and South of Spain (Costa del Sol).[6]
It grows best in well-drained soil that does not dry out, in areas with full sun or partial shade, preferably away from the wind. Growth is more robust when temperatures are at least 18 °C (64 °F).[7]
The word "curry" is borrowed from theTamil wordkari (கறி, literally "blackened"), the name of the plant associated with the perceived blackness of the tree's leaves.[8] The records of the leaves being utilized are found inTamil literature dating back to the 1st and 4th centuries CE. Britain had spice trades with the ancient Tamil region. It was introduced to England in the late16th century.[citation needed].
The speciesBergera koenigii was first published byCarl Linnaeus inMantissa Plantarum vol.2 on page 563 in 1767.[3]It was formerly known asMurraya koenigii(L.) Spreng., which was first published in Syst. Veg., ed. 16. 2: 315 in 1825.[9] Some sources still recognise it as the accepted name.[10]
The former generic name,Murraya, derives fromJohan Andreas Murray (1740–1791), who studied botany underCarl Linnaeus and became a professor of medicine with an interest inmedicinal plants at the University ofGöttingen, Germany.[4] The specific name,koenigii, derives from the last name of botanistJohann Gerhard König.
The curry tree is also calledcurry leaf tree orcurry bush, among numerous local names, depending on the country.[11][5]
It is known by a variety of names in the Indian subcontinent and South Asia itself. Some of its alternative names are:[citation needed]
Curry leaves have a "mild, aromatic, slightly bitter" flavor.[12]
The fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coastIndian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to makethoran,vada,rasam, andkadhi; additionally, they are oftendry-roasted (and then ground) in the preparation of various powdered spice blends (masalas), such as South Indian sambar masala, the main seasoning in the ubiquitous vegetable stewsambar. The curry leaves are also added as flavoring tomasala dosa, the South Indian potato-filleddosas, made with a mildly probiotic, fermented lentil and rice batter. The fresh leaves are valued as seasoning in the cuisines of South and Southeast Asia.[5] InCambodia, curry leaves (Khmer:ស្លឹកកន្ទ្រោប,slœ̆k kontroap) are roasted and used as an ingredient forsamlor machu kroeung.[7] InJava, the leaves are often stewed to flavorgulai. Though available dried, the aroma and flavor are greatly inferior. In almost all cases, the leaves will be freshly plucked from a garden only a few hours or even minutes before they are used.[6] The oil can be extracted and used to make scented soaps.[7]
The leaves ofMurraya koenigii are also used as aherb inAyurvedic andSiddha medicine in which they are believed to possess anti-disease properties,[7][5] but there is nohigh-quality clinical evidence for such effects.
The berries are edible, but the seeds may be toxic to humans.
Seedsmust be ripe and fresh to plant; dried or shriveled fruits are not viable. The skin must be peeled off, and this is recommended before planting.[13] One can plant the whole fruit, but it is best to remove the pulp before planting in a potting mix that is kept moist but not wet. Stem cuttings can be also used forpropagation.[4] In the Indian subcontinent, the plant is a fixture in almost every household. It is mainly planted privately, but also cultivated commercially to a small extent. Because the leaves must be fresh upon use, it is often traded through a small neighborhood or city wide network of farmers, who regularly supply fresh leaves to stall vendors.[14]
Compounds found in curry tree leaves, stems, bark, and seeds includecinnamaldehyde,[15] and numerouscarbazole alkaloids, includingmahanimbine,[16]girinimbine,[17] andmahanine.
Nutritionally, the leaves are a rich source of carotenoids, beta-carotene, calcium and iron.[18]
Media related toMurraya koenigii at Wikimedia CommonsTraditionalbiodegradableculinary wrappings, beddings, layering & dishware | ||
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