Indian Curry Leaf

Curry leaf tree is a small deciduous tree. Most Indian cuisine cannot do without the subtle flavouring of this highly aromatic leafy spice. Curry leaf grows profusely throughout mainland. It is commonly found in forests as gregarious undergrowth along the foot of the Himalayas, from the Ravi to Sikkim and Assam, besides Bengal, Madhya Pradesh, Maharashtra, Kerala, Karnataka, Orissa and Andhra Pradesh. The trees are also now maintained in homestead gardens, as in Kerala, or on leaf farms as in Andhra Pradesh, Tamil Nadu, Karnataka and Orissa. The western world is fast taking enthusiastically to Indian curry leaf, especially those who prefer their food to be tangy without being too hot.
Indigenous to India, galanga shows exuberant growth and fine health along the eastern Himalayas and in south-west India. India exports several varieties of galanga in different forms. However, its volatile oil attracts more international interest because of its high medicinal value.

Commercial part: Leaf

Family name: Rutaceae

Botanical name: Murraya koenigii (L.) Sprengel

Fresh leaves are rich in an essential oil, but the exact amount depends besides freshness the curry tree is native to India; today, it is found wild or become wild again, almost everywhere in the Indian subcontinent excluding the higher levels of the Himalayas. In the east, its range extends into Burma. And genetic strain also on the extraction technique. Typical figures run from 0. 5 to 2. 7% . Curry leaves are best used fresh
Call it karibevu in kannada, kariveppilai in tamil, or karivepaaku in telugu, south Indian cooking is incomplete without curry leaves. It is no surprise then that many housewives grow their own supply in earthen pots in their balcony or in plant beds in their gardens.
The curry leaf plant can easily be grown in indian climatic conditions. Start with some seeds or with a small sapling from the nursery. One type of curry leaf plant grows easily when transplanted, while another may grow only from seeds. If you are transplanting a sapling, ensure it is five to six inches high before you separate it from the main plant. While planting seeds, you can either start with fresh seeds or with dried ones.
Soil for the new plant should have a good amount of manure. This plant grows well in warm temperatures (above 32 degrees Celsius), so let the seeds germinate indoors initially, if the temperature outside is low. Don't expose your new plant to harsh sunlight either, for a little plant may not sustain it. Sprinkle water on the growing sapling every day and ensure that the soil is kept moist. The seeds may take 10 days or longer to germinate.
Initially, the curry leaf plant needs particularly fertile soil that drains well and plenty of water. But once you have a healthy plant, you may need to water it only two to three times a week. A well-grown plant, over two feet in height, may be transplanted from a pot to a plant bed in order to let it grow freely.
Curry leaves are best used fresh, but if you want to store them, you can keep dried leaves in the freezer or make a thick paste of the leaves. While most people use the leaves to flavour curries, the stem can also be used for flavouring, but it must be discarded before serving the dish.

Fresh Indian curry leaf