Friday, November 06, 2020

Flavor of curry leaves

Curry leaves (Murraya koenigii) are a popular leaf-spice used in very small quantities for their distinct aroma due to the presence of volatile oil and their ability to improve digestion.

It belongs to the family Rutaceae (Citrus family) that consists of approximately 150 genera and 1500 species. Curry leaf is an important leafy vegetable. Its leaves are widely used in Indian cookery for flavoring foodstuffs.

Curry leaves is commonly found in the outer Himalayas, from the Ravi eastwards, ascending to 5,000 feet, in Assam, Chittagong, Upper and Lower Burma. It is also found in evergreen and deciduous forests of peninsular India, often as underwood

The leaves have a slightly pungent, bitter and feebly acidic taste, and they retain their flavor and other qualities even after drying. It is an important ingredient in Indian curries owing to its fragrance and aroma. This plant is known to be the richest source of carbazole alkaloids.

The major component responsible for the aroma and flavor has been reported as D-α-pinene, D-sabinene, caryophyllene, D-α-terpinol, cadinol, di-α-phellandrene, dipentene and cadinene.

Essential oils from curry leaves serves as a main component in the production of soap, lotions, massage oils, diffusers, potpourri, air fresheners, body fragrance, perfume oils, aromatherapy products, bath oils, hair treatments, and many more.
Flavor of curry leaves

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SAF-DYNAMICS of Food Science and Technology