Curry tree: Difference between revisions

{{Short description|Species of flowering plant}}

{{about|the tree which produces aromatic leaf often used in Indian cuisine|the European plant sometimes called curry plant|Helichrysum italicum}}

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The '''curry tree''' or '''''Bergera koenigii''''' (syn. ''Murraya koenigii''), is a [[tropical]] and [[sub-tropical]] [[tree]] in the family [[Rutaceae]] (the rue family, which, apart from [[rue]], includes [[citrus]], and [[Chloroxylon swietenia|Ceylon satinwood]]), native to [[Asia]]. The plant is also sometimes called '''sweet neem''', although neem (''[[Azadirachta indica]]'') is in a different family from ''B. koenigii'', namely the related family [[Meliaceae]].

Its leaves, known as ''curry leaves'', also referred to as ''sweet neem'', are used in many dishes in [[India]], [[Sri Lanka]] and [[Bangladesh]].

==Description==

[[File:Curry Tree flower.JPG|thumb|The small flowers are white and fragrant.]]

It is a small tree, growing {{convert|4–6|m|ft|0}}) tall, with a trunk up to {{convert|40|cm|in|0|abbr=on}} in diameter. The aromatic [[leaves]] are [[Pinnation|pinnate]], with 11–21 leaflets, each leaflet {{convert|2|–|4|cm|in|frac=4|abbr=on}} long and {{convert|1|–|2|cm|in|frac=4|abbr=on}} broad. The plant produces small white [[flower]]s which can self-pollinate to produce small shiny-black [[drupe|drupes]] containing a single, large viable seed. The berry pulp is edible, with a sweet flavor.

==Distribution and habitat==

The tree is native to the Indian subcontinent. Commercial plantations have been established in India, and also in [[Australia]] and South of Spain ([[Costa del Sol]]).

It grows best in well-drained soil that does not dry out, in areas with full sun or partial shade, preferably away from the wind. Growth is more robust when temperatures are at least {{convert|18|C|F|0}}.

==Etymology and common names==

The word "curry" is borrowed from the [[Tamil language|Tamil]] word ''kari'' ([[wikt:கறி|கறி]], literally "blackened"), the name of the plant associated with the perceived blackness of the tree's leaves. The records of the leaves being utilized are found in [[Tamil literature]] dating back to the 1st and 4th centuries CE. Britain had spice trades with the ancient Tamil region. It was introduced to England in the late [[16th century]].

The species ''Bergera koenigii'' was first published by [[Carl Linnaeus]] in ''Mantissa Plantarum'' vol.2 on page 563 in 1767.

It was formerly known as ''Murraya koenigii'' {{au|(L.) Spreng.}}, which was first published in Syst. Veg., ed. 16. 2: 315 in 1825. Some sources still recognise it as the accepted name.

The former generic name, ''Murraya'', derives from [[Johan Andreas Murray]] (1740–1791), who studied botany under [[Carl Linnaeus]] and became a professor of medicine with an interest in [[medicinal plants]] at the University of [[Göttingen]], Germany. The specific name, ''koenigii'', derives from the last name of botanist [[Johann Gerhard König]].

The curry tree is also called ''curry leaf tree'' or ''curry bush'', among numerous local names, depending on the country.

*[[Hindi language|Hindi]]: करी/करीयापत्ता का पेड़ (''kari/kariyāpattā ka peṛ'')

*[[Punjabi language|Punjabi]]: ਕਡੀ/ਕੜੀ ਪੱਤੀ ਦਾ ਰੁਖ (''kaḍi/kaṛi patti dā rukh'')

*[[Burmese language|Burmese]]:ဟင်းရွက်သစ်ပင် (''hainnrwat saitpain'')

==Uses==

===Culinary===

The fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coast [[Indian cuisine|Indian cooking]], usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make [[thoran]], [[vada (food)|vada]], [[Rasam (dish)|rasam]], and [[kadhi]]; additionally, they are often [[Dry roasting|dry-roasted]] (and then ground) in the preparation of various powdered spice blends ([[Masala (spice)|masala]]s), such as South Indian sambar masala, the main seasoning in the ubiquitous vegetable stew [[Sambar (dish)|sambar]]. The curry leaves are also added as flavoring to [[masala dosa]], the South Indian potato-filled [[Dosa (food)|dosas]], made with a mildly probiotic, fermented lentil and rice batter. The fresh leaves are valued as seasoning in the cuisines of South and Southeast Asia. In [[Cambodia]], curry leaves ({{langx|km|ស្លឹកកន្ទ្រោប}}, {{lang|km-Latn|slœ̆k kontroap}}) are roasted and used as an ingredient for ''[[samlor machu kroeung]]''. In [[Java]], the leaves are often stewed to flavor ''[[gulai]]''. Though available dried, the aroma and flavor are greatly inferior. In almost all cases, the leaves will be freshly plucked from a garden only a few hours or even minutes before they are used. The oil can be extracted and used to make scented soaps.

The leaves of ''Murraya koenigii'' are also used as a [[herb]] in [[Ayurveda|Ayurvedic]] and [[Siddha medicine]] in which they are believed to possess anti-disease properties, but there is no [[evidence-based medicine|high-quality clinical evidence]] for such effects.

The berries are edible, but the seeds may be toxic to humans.

==Propagation==

Seeds [[Recalcitrant seed|must be ripe and fresh]] to plant; dried or shriveled fruits are not viable. The skin must be peeled off, and this is recommended before planting. One can plant the whole fruit, but it is best to remove the pulp before planting in a potting mix that is kept moist but not wet. Stem cuttings can be also used for [[Plant propagation|propagation]]. In the Indian subcontinent, the plant is a fixture in almost every household. It is mainly planted privately, but also cultivated commercially to a small extent. Because the leaves must be fresh upon use, it is often traded through a small neighborhood or city wide network of farmers, who regularly supply fresh leaves to stall vendors.

==Chemical constituents==

[[File:Girinimbine.png|thumb|Chemical structure of [[girinimbine]].]]

Compounds found in curry tree leaves, stems, bark, and seeds include [[cinnamaldehyde]], and numerous [[carbazole alkaloids]], including [[mahanimbine]], [[girinimbine]], and [[mahanine]].

Nutritionally, the leaves are a rich source of carotenoids, beta-carotene, calcium and iron.

==External links==

*{{Commons category inline|Murraya koenigii}}

{{Herbs & spices}}

{{Culinary wrappings}}

[[Category:Murraya]]

[[Category:Herbs]]

[[Category:Indian spices]]

{{二次利用|date=16 May 2025, at 20:35}}