Curry leaves have been used since ancient times as a popular spice for cooking and more recently for medicinal purposes. They are available fresh, dried or preserved. The dried leaves have a milder taste than the fresh leaves but are still very popular all over the world. The dried or compressed form can be stored for up to three years, which makes them even more convenient and flexible as a storage medium. Available at virtually every supermarket in developed countries, these leaves tend to be of inferior nutritional value compared to the nutritional value of other vegetables.
Curry leaves are commonly used as an ingredient in soups and sauces. The flesh is hard, but the “sour” juice makes the flavor much more palatable. Usually the juice of one whole curry leaf is enough to cover a medium size piece of beef or fish, although larger pieces of meat can be soaked overnight in water and then cooked with the juice overnight. The skin and leaves of the plant are almost tasteless, but the juice adds flavor. In India, particularly in rural areas, sour juice is often used to ward off hunger during long fasting periods.
Apart from their antioxidant properties, some curry leaves contain properties that make them useful in combating heart disease and cancer. They are rich in beta-carotene, iron and Vitamin C, all of which help prevent heart disease and cancers of all kinds. As well as helping to fight heart disease and cancer, they may lower cholesterol and blood pressure, improving overall health. This is because curry leaves contain a compound called carotene, which has been found to be effective in fighting free radicals. Free radicals cause damage to the membrane of cells and lead to cellular aging and disease.
Because curry leaves contain a variety of beneficial properties, they are cultivated in almost every country in the world, even though they are most popular in south-east Asia. In fact, in India they are usually referred to as Indian Chilly, and in Kashmiri, Pakistan they are called Masalas. It should not be too surprising if other parts of the world learned about the health benefits of these leaves and began cultivating them themselves, and this is already happening in places like China and Sri Lanka.
Today, curry leaves and neem leaves are widely used across many countries, both in India and Pakistan, for health benefits. For one, it has a very high content of vitamin C – more so than oranges – which is important for healing and preventing colds and flu. In addition to this, it is rich in potassium and iron, which help prevent heart disease and strengthen the heart. Also, it has a high level of folic acid, making it an excellent source of dietary fiber.
Because curry leaves contain these beneficial ingredients, it’s easy to see why they have been used extensively across different countries for medicinal purposes. However, there are still a few debates as to how much benefit these compounds do offer. While studies conducted in Asia seem to indicate that they do play a role in keeping the body healthy and combating various diseases, some scientists have questioned whether there is enough evidence to prove that they actually work. For this reason, it is best to take allopathic vitamin supplements instead. However, there are plenty of natural vitamin supplements available in India which are just as effective, so if you’re looking to buy a good quality supplement, it may be worth your while to look for a brand manufactured in India.