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Curry leaves

Curry leaves

Curry leaves, known scientifically as Murraya koenigii, are aromatic herbs widely used in Indian cuisine for their distinct flavor and fragrance. Beyond their culinary uses, curry leaves are celebrated for their impressive medicinal properties and have been a staple in Ayurvedic medicine for centuries. Rich in vital nutrients like vitamins A, B, C, and E, calcium, phosphorus, and iron, curry leaves are a powerhouse of health benefits. They are especially renowned for their ability to improve hair health and enhance skin texture.

Curry leaves are native to the Indian subcontinent and thrive in tropical and subtropical regions. The curry leaf tree is widely grown in India, Sri Lanka, and Southeast Asia, where it has been used both as a culinary herb and a medicinal plant.

Botanical Name: Murraya koenigii

Family: Rutaceae

Appearance: Glossy, green leaves with a strong aroma

Habitat: Tropical and subtropical regions

Hindi: करी पत्ता (Kari Patta) or मीठी नीम (Meethi Neem), Sanskrit: भृङ्गराजपत्री (Bhringarajpatri) or भद्रपत्री (Bhadrapatri), Tamil: கருவேப்பிலை (Kariveppilai), Telugu: కరివేపాకు (Karivepaku), Kannada: ಕರಿಬೇವು (Karibevu), Malayalam: കറിവേപ്പില (Kariveppila), Bengali: নার্সিংঙ্গ (Narasingha), Marathi: कढीपत्ता (Kadhipatta), Gujarati: લીમડો (Limbdo) or મીઠો લીમડો (Mitho Limbdo), Punjabi: ਕੁੜੀ ਪੱਤਾ (Kari Patta), and Urdu: کڑی پتا (Kari Patta)

For Hair: Promotes Hair Growth, Prevents Premature Graying, and Improves Hair Texture

For Skin: Enhances Skin Texture, Anti-Inflammatory Properties, and Nourishes and Protects

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