CURRY LEAF: A REVIEW

Author:
Dipika Bhusal and Dhirendra Pratap Thakur

Doi: 10.26480/rfna.01.2021.36.38

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Curry Leaf (Murraya koenigii) is native to South Asia famous among various cuisines for its flavor and aroma. Herbal drugs being relatively low cost with minimal side effects are used extensively in treating various diseases since ages. Curry Leaf occupies a huge space in traditional Ayurveda medicine. Small deciduous shrub with every part of medicinal properties and nutrition makes it a potential future industrial crop. Literatures suggest the antibacterial, antifungal, antiprotozoal activity of Murraya koenigii especially in leaf, stem, bark, and oil. The whole plant is used as tonic and stomachic properties. The aim of the present study is to review classification, origin, morphological characters, traditional use of curry leaf around the globe.

Pages 36-38
Year 2021
Issue 1
Volume 2