Curry Leaf Powder – Organic

Curry Leaf Powder is made from the dried leaves of the curry plant, native to the Indian subcontinent. With its earthy, slightly sweet, and mildly bitter flavor, it adds a distinct aroma and taste to a wide variety of savory recipes.

Commonly used in curries, chutneys, soups, and lentil dishes, this finely ground powder blends easily with other spices like cumin, turmeric, and chili. Convenient and shelf-stable, it’s a versatile ingredient for enhancing authentic flavor in everyday cooking.

• Well known in both Indian and Asian cuisine, curry leaf, otherwise known by either its botanical name Murraya Koenigii or the Indian name curry patta, is a small tropical or sub-tropical shrub that grows on average 8-10 feet tall.
• Its thin, shiny, dark green leaflets are well known for their pungent, aromatic taste and smell.
• The dried leaves look a lot like bay leaves, but all you need to do is rub or bruise them, and you will know instantly from their aroma that you have curry leaves.
  

Typically used to enhance the flavor of vegetable dishes, organic curry leaves, when fried in butter or oil, will bring the flavor of that substance up a few notches. It will add a pleasant yet subtle flavor to meat and chutney dishes. The curry leaf grows in abundance across the entire subcontinent of India and is also native to India, Sri Lanka, Bangladesh, and the Andaman islands.

A typical curry spice blend would contain other spices like cumin, black pepper, fenugreek, cinnamon, cloves, and chilies.
Curry is so much more than just a tasty spice. Traditionally it is a staple in ayurvedic medicine for many common imbalances, from supporting a healthy liver and skin to supporting healthy blood sugar and lipid levels. One study on mice where they were given 80 mg/kg of curry leaf extract over ten days reported a decrease in both blood glucose (387 to 214) and lipid levels (277 to 182).

Another study on rats using water- and alcohol-based curry leaf extracts reported a significant decrease in blood sugar levels compared to the diabetic control groups.

Finally, a study investigating the possible neuroprotective effect of a compound found in curry leaf stated, “Cell viability and apoptosis assay demonstrated that MC13 was not toxic to neurons and significantly protected neurons from microglia-mediated inflammatory injury upon lipopolysaccharide (LPS) stimulation. Results showed that MC13 markedly inhibited LPS-induced production of various inflammatory mediators, including nitrite oxide (Griess method), TNF-α, and IL-6 (ELISA assay), in a concentration-dependent manner. Mechanism study showed that MC13 could suppress the activation of NF-κB, which was the central regulator for inflammatory response, and also decreased the interaction of TGF-β-activated kinase 1 (TAK1)-binding protein (TAB2) with TAK1 and TNF receptor-associated factor (TRAF6), leading to the decreased phosphorylation levels of NF-κB upstream regulators such as IκB and IκB kinase (IKK). MC13 also significantly down-regulated the phosphorylation levels of ERK and p38 MAPKs, which played key roles in microglia-mediated inflammatory response”. This study concluded that this novel compound might support health neuroinflammation levels.

Some possible traditional uses of our Organic Raw Curry Leaf Powder may include:

• May support a healthy inflammation response
• May support healthy lipid levels
• May support healthy blood sugar levels
• May support a healthy nervous system
• May support skin health
• A staple spice in ayurvedic medicine

Some research suggests that Curry Leaf may contain the following constituents:

• Mahanimbine, girinimbine, koenimbine, isomahanine, magazine, Undecalactone, 2-methoxy-3-methyl-carbazole, Linalool (32.83%), Elemol (7.44%), Geranyl acetate (6.18%), Myrcene (6.12%), Allo-Ocimene (5.02), α-Terpinene (4.9%), and (E)-β-Ocimene (3.68%) and Neryl acetate (3.45%). From the identified compounds, they were classified into four groups that are oxygenated monoterpenes (72.15%), monoterpene hydrocarbons (11.81%), oxygenated sesquiterpenes (10.48%), and sesquiterpenes hydrocarbons (03.12%)

Suggested Use: Use ¼ to ½ teaspoon to season meats and vegetables.
Mixing Suggestions: Combine without turmeric, black pepper, cinnamon, and clove powders to make a tasty seasoning blend for meat or vegetables.
Botanical Name: Murraya koenigii.
Other Names: Bergera koenigii, curry plant, curry tree.
Parts Used: Raw Leaves.
Ingredients: Organic Curry Leaf.

Certifications: Certified USDA Organic.
Origin: Grown and harvested in India and packaged with care in Florida, USA.