Leaves of Murraya koenigii plant commonly subtle flavouring and highly aromatic leafy spice. The major volatile components in curry leaf are α-pinene, β-caryophyllene, (E)-β-ocimene, linalool and β-phellandrene. And it is also abundant in carbazole alkaloids.
- Possess a hypocholesterol effect.
- Used to treat for dysentery, diarrhea, diabetes and morning sickness.
- Culinary purpose
- Food supplement
- Produce nutraceutical
- Used for biochemical applications.
- Curry Leave whole