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Curry tree

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This article is about the tree which produces aromatic leaf often used in Indian cuisine. For the European plant sometimes called curry plant, seeHelichrysum italicum.

Curry tree
Scientific classificationEdit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Sapindales
Family: Rutaceae
Genus: Bergera
Species:
B. koenigii
Binomial name
Bergera koenigii
Synonyms[3]
  • Camunium koenigii(L.)Kuntze in Revis. Gen. Pl. 1: 99(1891)Chalcas koenigii
  • (L.)Kurz in J. Asiat. Soc. Bengal, Pt. 2, Nat. Hist. 44: 132(1875)Chalcas siamensis
  • (Craib)Tanaka in Bull. Soc. Bot. France 75: 710(1928)Murraya foetidissima
  • Teijsm. & Binn. in Natuurk. Tijdschr. Ned.-Indië 27: 41(1864)Murraya koenigii
  • (L.)Spreng. in Syst. Veg., ed. 16. 2: 315(1825)Murraya siamensis
  • Craib in Bull. Misc. Inform. Kew 1926: 340(1926)Nimbo melioides
  • Dennst. in Schlüssel Hortus Malab.: 30(1818)

Thecurry treeorBergera koenigii(syn.Murraya koenigii), is atropicalandsub-tropicaltreein the familyRutaceae(theruefamily, which includes rue,citrus,andsatinwood), native toAsia.[4]The plant is also sometimes calledsweet neem,thoughM. koenigiiis in a different family from neem,Azadirachta indica,which is in the related familyMeliaceae.

Its leaves, known ascurry leaves,also referred to assweet neem,are used in many dishes in theIndian subcontinent.

Description

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The small flowers are white and fragrant.
A macro image of a curry leaf
Ripe and unripe fruits

It is a small tree, growing 4–6 metres (13–20 ft)) tall, with a trunk up to 40 cm (16 in) in diameter. The aromaticleavesarepinnate,with 11–21 leaflets, each leaflet2–4 cm (3⁄4–1+1⁄2in) long and1–2 cm (1⁄2–3⁄4in) broad. The plant produces small whiteflowerswhich can self-pollinate to produce small shiny-blackdrupescontaining a single, large viable seed. The berry pulp is edible, with a sweet flavor.[5]

Distribution and habitat

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The tree is native to the Indian subcontinent.[6]Commercial plantations have been established in India, and more recentlyAustralia.[6]

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 18 °C (64 °F).[7]

Etymology and common names

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The word "curry" is borrowed from theTamilwordkari(கறி,literally "blackened" ), the name of the plant associated with the perceived blackness of the tree's leaves.[8]The records of the leaves being utilized are found inTamil literaturedating back to the 1st and 4th centuries CE. Britain had spice trades with the ancient Tamil region. It was introduced to England in the late16th century.[citation needed].

The speciesBergera koenigiiwas first published byCarl LinnaeusinMantissa Plantarumvol.2 on page 563 in 1767.[3] It was formerly known asMurraya koenigii(L.) Spreng.,which was first published in Syst. Veg., ed. 16. 2: 315 in 1825.[9]Some sources still recognise it as the accepted name.[10]

The former generic name,Murraya,derives fromJohan Andreas Murray(1740–1791), who studied botany underCarl Linnaeusand became a professor of medicine with an interest inmedicinal plantsat the University ofGöttingen,Germany.[4]The specific name,koenigii,derives from the last name of botanistJohann Gerhard König.

The curry tree is also calledcurry leaf treeorcurry bush,among numerous local names, depending on the country.[11][5]

Uses

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Culinary

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The fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coastIndian cooking,usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to makethoran,vada,rasam,andkadhi;additionally, they are oftendry-roasted(and then ground) in the preparation of various powdered spice blends (masalas), such as South Indian sambar masala, the main seasoning in the ubiquitous vegetable stewsambar.The curry leaves are also added as flavoring tomasala dosa,the South Indian potato-filledcrepes,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.[5]InCambodia,curry leaves (Khmer:ស្លឹកកន្ទ្រោប,slœ̆k kontroap) are roasted and used as an ingredient forsamlor machu kroeung.[7]InJava,the leaves are often stewed to flavorgulai.Though available dried, the aroma and flavor are greatly inferior.[6]The oil can be extracted and used to make scented soaps.[7]

The leaves ofMurraya koenigiiare also used as aherbinAyurvedicandSiddha medicinein which they are believed to possess anti-disease properties,[7][5]but there is nohigh-quality clinical evidencefor such effects.

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

Propagation

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Seedsmust be ripe and freshto plant; dried or shriveled fruits are not viable. The skin must be peeled off, and this is recommended before planting.[12]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 forpropagation.[4]In India, it is mainly planted privately, but also cultivated commercially to a small extent.[13]

Chemical constituents

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Chemical structure ofgirinimbine.

Compounds found in curry tree leaves, stems, bark, and seeds includecinnamaldehyde,[14]and numerouscarbazole alkaloids,includingmahanimbine,[15]girinimbine,[16]andmahanine.

Nutritionally, the leaves are a rich source of carotenoids, beta-carotene, calcium and iron.[17]

References

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  1. ^Plummer, J. (2021)."Curry Leaf,Murayya koenigii".IUCN Red List of Threatened Species.2021:e.T156236806A166564522.doi:10.2305/IUCN.UK.2021-2.RLTS.T156236806A166564522.en.Retrieved6 March2021.
  2. ^"Murraya koenigii".Germplasm Resources Information Network.Agricultural Research Service,United States Department of Agriculture.
  3. ^ab"Bergera koenigiiL. "Plants of the World Online.Kew Science.Retrieved16 November2023.
  4. ^abc"Murraya koenigii".Missouri Botanical Garden, St. Louis, MO, USA. 2019.Retrieved13 August2019.
  5. ^abcd"Murraya koenigii(L.) Spreng ".From: Parmar, C. and M. K. Kaushal. 1982. Murraya koenigii. pages 45–48. In: Wild Fruits. Kalyani Publishers, New Delhi, India. In: NewCROP, New Crop Resource Online Program, Center for New Crops and Plant Products, Purdue University. 1982.Retrieved14 August2019.
  6. ^abcNorman, Jill (2002).Herbs & Spices: The Cook's Reference.New York, New York: DK Publishing. pp. 212, 213.ISBN9780789489395.OCLC51005062.
  7. ^abcd"Curry leaf tree (Murraya koenigii) ".Heritage Garden.Retrieved2019-04-02.
  8. ^"Curry and curry tree".Online Etymology Dictionary. 2023.Retrieved16 May2023.
  9. ^"Murraya koenigii(L.) Spreng. | Plants of the World Online | Kew Science ".Plants of the World Online.Retrieved16 November2023.
  10. ^George, A.S.; Orchard, A.E.; Hewson, H.J. (1993).Oceanic islands 2. Flora of Australia(50 ed.). Canberra: Australian Government Publishing Service. pp. 1–606.
  11. ^"Murraya koenigii(curry leaf tree) ".CABI. 14 July 2018.Retrieved13 August2019.
  12. ^"How to Peel Skin Of Curry Leaf Seeds to Grow Plants".Curry Leaf Plants.27 February 2023.Retrieved2023-03-11.
  13. ^"Indian Spices".2008-07-23. Archived fromthe originalon 2008-07-23.Retrieved2022-09-23.
  14. ^Sankar Ganesh, Ravishankar Rai; et al. (2015). "In vitro antibiofilm activity ofMurraya koenigiiessential oil extracted using supercritical fluid CO2 method against Pseudomonas aeruginosa PAO1 ".Natural Product Research.29(24): 2295–2298.doi:10.1080/14786419.2015.1004673.ISSN1478-6427.PMID25635569.S2CID220349399.
  15. ^"Mahanimbine".PubChem. 2017.
  16. ^"Girinimbine".PubChem. 2017.
  17. ^Drisya, C. R.; Swetha, B. G.; Velu, V.; Indrani, D.; Singh, R. P. (January 2015). "Effect of driedMurraya koenigiileaves on nutritional, textural and organoleptic characeteristics of cookies ".Journal of Food Science and Technology.52(1): 500–506.doi:10.1007/s13197-013-1002-2.S2CID96236829.

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  1. ^"Murraya koenigii (L.) Spreng. | Plants of the World Online | Kew Science".Plants of the World Online.Retrieved2023-10-02.
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