Curry leaves or kadi patta are popular in Indian cooking because of its aroma and striking taste. The curry leaf tree was originally grown in India, for its medicinal properties and aromatic leaves. It gradually made its way to many Asian kitchens because of its amazing and different flavour.

Curry leaves are an essential ingredient in Kadhi Pakoda, which is quite popular in many parts of India and indian food lovers around the world. Besides, curry leaves can be used in numerous recipes, however, there are many medicinal benefits of curry leaves apart from their distinct flavour. Curry leaves are also used for weight-loss, they are rich in Vitamin A, B, C, B2 and are a good source of calcium and iron. Because of this reason, curry leaves are taken as special medicine to treat calcium deficiency.

It can help in treating constipation and diarrhea one can grind dried curry leaves and add it to buttermilk. Drink it on any empty stomach so we can cure such conditions such as diarrhea, and constipation. Raw and tender curry leaves can also be eaten on an empty stomach. Curry leaves improve our digestive system, It is very helpful at the time of pregnancy and relieves nausea, morning sickness and vomiting.

Curry leaves are good for diabetics, Curry leaves have been found to reduce blood glucose levels effectively. It is a key ingredient in south indian dishes. Curry leaves Essential oil helps in reducing stress effectively. Consuming a few curry leaves regularly in your diet can be beneficial for your memory. It helps in dealing with Alzheimer and other disorders related to impaired memory. It is also known to be helpful for Cancer patients because of its anticancer potential that can help protect the body from a variety of cancers like colorectal cancer, leukaemia, and prostate cancer.

Author: Ruchi Khera Sharma, Zirakpur (PB), India

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