Journey of taste: Curry leaves are full of properties that enhance the taste of food, sugar also controls

Swad Ka Safarnama: Curry leaves are considered very important in Indian cuisine, especially in South Indian cuisine. It not only adds flavor to the food, but also produces a special kind of smell. Curry leaves are very light, but they are considered very heavy in properties. Curry leaves are rich in vitamins and minerals. It also controls the sugar and also keeps the liver healthy. Curry leaves have many properties to keep the body away from diseases.

Its strong and aromatic fragrance captivates

Curry leaves are also called sweet neem, curry leaves. Curry leaf is a perennial plant. Its specialty is that it is used only after plucking it fresh from the tree. If it is kept or put in the fridge, then it will not only leave the fragrance, but also its effect will also decrease. Its tree is considered to be of lemon family. Curry leaves grow all over the country except the Himalayan region. Earlier it was mostly used in the dishes of South India, but now it is being used all over India. It can also be used to add tadka to pulses. Its delicious chutney can be made with green chillies, mint, green coriander, then it is put whole to fill special taste in non-veg. The reason for this is that its strong, spicy and aromatic fragrance is very tempting.

The Spices Board of India states that curry leaves are used in South India as a natural flavoring agent in various curries. Its volatile oil is used for soap perfume. Apart from this, the leaves, bark and root of the plant are used in indigenous medicine as tonic, stimulant and other forms. It is also being used in Ayurveda. By the way, it should be kept in mind that the leaf can be useful in preventing or reducing the symptoms of any disease. It cannot be treated for any serious disease.

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Originated thousands of years ago in Indo-Sri Lanka

The origin of curry leaves is believed to be in Sri Lanka apart from India. For thousands of years it is being used there to make the food aromatic and flavourful. Evidence of its use is found in the Tamil and Kannada literature of South India, written from the 1st century onwards. There is a lot of mention of curry leaves in the folktales of South India. In these stories, its leaves have been told to keep old age away. It is said in some stories that if it is mixed with coconut oil and applied on the hair, it remains black and strong.

Food historian and food scientist KT Achay (6 October 1923 – 5 September 2002) has informed in his book ‘A Historical Dictionary of Indian Food’ that centuries ago, curry leaves were used as a spice in South India. He writes that early Tamil literature mentions serving dishes of the soft pomegranate fruit cooked with butter and aromatic curry leaves. The British, who ruled India, were also influenced by the quality of curry leaves and its fragrance, and they used to ask the cooks to use curry leaves in their food. Since it grows anywhere except the Himalayan region, this experiment continues occasionally in the food of entire India. Nowadays, people keep trying to keep the food tasty continuously by growing curry leaves in the pots of the houses.

Curry leaves are also full of medicinal properties

Ayurvedacharya, food expert and nutritional consultant has described so many properties of curry leaves, which create quite a surprise. According to well-known Ayurveda expert Acharya Balkishan, who has done extensive research on Indian herbs, fruits and vegetables, curry leaves have many medicinal properties. It is also a herb, and it is beneficial in headache, many diseases of the mouth. Is. Apart from this, diseases like cataract, bile disorders, phlegm disorders etc. are also benefited by its medicinal properties. It is also beneficial in indigestion, diarrhea, vomiting, abdominal pain, diabetes etc. According to food experts, the main nutrients carbohydrate, energy, fiber, calcium, phosphorus, iron, magnesium, copper and minerals are also found in curry leaves. Apart from this, Vitamin C, Vitamin A, Vitamin B, Vitamin E are also available. Due to these nutrients, antidiabetic (anti-sugar), antioxidant, antimicrobial (antimicrobial), anti-inflammatory (anti-inflammatory), hepatoprotective (beneficial for the liver), antihypercholesterolemic (cholesterol-resistant) etc. properties are also found in it.

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Its use prevents liver diseases

Talking about the properties of curry leaves, they create a surprise. The Department of Pharmacy, King’s College, London, has recognized that curry leaves can be used as an alternative medicine to control diabetes. According to the country’s well-known dietician Anita Lamba, elements like tannins and carbazole alkaloids are present in curry leaves. Hepatoprotective properties are found in these elements, which apart from increasing the functionality of the liver, can also be helpful in reducing diseases like hepatitis and cirrhosis. Anti-anemia properties are found in curry leaves. It contains minerals like iron, zinc and vanadium which help in getting rid of anemia. Carbazole alkaloids found in it have amazing ability to prevent diarrhea. Curry leaves also work to control cholesterol, which is very important to keep the heart healthy.

Antibiotic and antifungal properties are also found in certain nutrients found in curry leaf oil. The same properties found in it can give beneficial results in reducing bacterial and fungal effects. It has anti-inflammatory properties which can provide some relief from inflammation-related problems. The benefits of curry leaves can also be seen to keep the skin healthy. In fact, due to the antioxidant properties present in it, it is used in many beauty products. It can revitalize dry skin and improve skin tone. Although there is no side effect of curry leaves, but if it is used excessively, there can be a possibility of allergic problem. Its excessive intake can increase the risk of complaining of low blood sugar in people with high blood sugar.

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