Curry tree

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Curry tree
Curry Trees.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Sapindales
Family: Rutaceae
Genus: Bergera
Species:
B. koenigii
Binomial name
Bergera koenigii
(L.) [2]
Synonyms [3]
  • Camunium koenigii(L.) Kuntze
  • Chalcas koenigii(L.) Kurz
  • Chalcas siamensis(Craib) Tanaka
  • Murraya foetidissimaTeijsm. & Binn.
  • Murraya koenigii(L.) Spreng.
  • Murraya siamensisCraib
  • Nimbo melioidesDennst.

The curry tree or Bergera koenigii (syn. Murraya koenigii), is a tropical and sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), native to Asia. [4] The plant is also sometimes called sweet neem, though M. koenigii is in a different family from neem, Azadirachta indica , which is in the related family Meliaceae.

Contents

Its leaves, known as curry leaves, also referred to as sweet neem, are used in many dishes in the Indian subcontinent.

Description

The small flowers are white and fragrant. Curry Tree flower.JPG
The small flowers are white and fragrant.
A macro image of a curry leaf Fresh curry Leaf (49697684423).jpg
A macro image of a curry leaf
Ripe and unripe fruits CurryLeaf Fruits.jpg
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 aromatic leaves are pinnate, with 11–21 leaflets, each leaflet 2–4 cm (3⁄4–1+1⁄2 in) long and 1–2 cm (1⁄2–3⁄4 in) broad. The plant produces small white flowers which can self-pollinate to produce small shiny-black drupes containing a single, large viable seed. The berry pulp is edible, with a sweet flavor. [5]

Distribution and habitat

The tree is native to the Indian subcontinent. [6] Commercial plantations have been established in India, and more recently Australia and South of Spain (Costa del Sol). [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

The word "curry" is borrowed from the Tamil word kari (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 in Tamil literature dating back to the 1st and 4th centuries CE. Britain had spice trades with the ancient Tamil region. It was introduced to England in the late 16th century.[ citation needed ].

The species Bergera koenigii was first published by Carl Linnaeus in Mantissa Plantarum vol.2 on page 563 in 1767. [3] It was formerly known as Murraya 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 from Johan Andreas Murray (1740–1791), who studied botany under Carl Linnaeus and became a professor of medicine with an interest in medicinal plants at the University of Göttingen, Germany. [4] The specific name, koenigii, derives from the last name of botanist Johann Gerhard König.

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

It is known by a variety of names in the Indian subcontinent and South Asia itself. Some of its alternative names are:[ citation needed ]

Uses

Culinary

The fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoran, vada, rasam, and kadhi; additionally, they are often dry-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 stew sambar. The curry leaves are also added as flavoring to masala dosa, the South Indian potato-filled crepes, 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] In Cambodia, curry leaves (Khmer : ស្លឹកកន្ទ្រោប, slœ̆k kontroap) are roasted and used as an ingredient for samlor machu kroeung . [7] In Java, the leaves are often stewed to flavor gulai . Though available dried, the aroma and flavor are greatly inferior. In almost all cases, the leaves will be freshly plucked from a garden only a few hours or even minutes before they are used. [6] The oil can be extracted and used to make scented soaps. [7]

The leaves of Murraya koenigii are also used as a herb in Ayurvedic and Siddha medicine in which they are believed to possess anti-disease properties, [7] [5] but there is no high-quality clinical evidence for such effects.

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

Propagation

Seeds must be ripe and fresh to 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 for propagation. [4] In the Indian Subcontinent, the plant is a fixture in almost every household. It is mainly planted privately, but also cultivated commercially to a small extent. Because the leaves must be fresh upon use, it is often traded through a small neighborhood or city wide network of farmers, who regularly supply fresh leaves to stall vendors. [13]

Chemical constituents

Chemical structure of girinimbine. Girinimbine.png
Chemical structure of girinimbine.

Compounds found in curry tree leaves, stems, bark, and seeds include cinnamaldehyde, [14] and numerous carbazole alkaloids, including mahanimbine, [15] girinimbine, [16] and mahanine.

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

Related Research Articles

<span class="mw-page-title-main">Curry</span> Spicy Asian-influenced dishes

Curry is an international dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese and followed by the Dutch and British. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia.

<span class="mw-page-title-main">Chutney</span> South Asian condiments made of spices, vegetables, and fruit

A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.

<span class="mw-page-title-main">Garam masala</span> South Asian spice mix

Garam masala is a blend of ground spices originating from South Asia. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings. The specific fixings differ by district, but it regularly incorporates a blend of flavors like cardamom, cinnamon, cumin, cloves and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries.

Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

<span class="mw-page-title-main">Curry powder</span> Spice mix

Curry powder is a spice mix originating from India, adapted from but not to be confused with the native spice mix of garam masala.

<span class="mw-page-title-main">Jackfruit</span> Species of plant

The jackfruit is a species of tree in the fig, mulberry, and breadfruit family (Moraceae). The jackfruit is the largest tree fruit, reaching as much as 55 kg in weight, 90 cm in length, and 50 cm in diameter. A mature jackfruit tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year. The jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit are eaten.

<span class="mw-page-title-main">Spice mix</span> Blend of spices or herbs

Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.

<i>Murraya</i> Genus of flowering plants

Murraya is a genus of flowering plants in the citrus family, Rutaceae. It is distributed in Asia, Australia, and the Pacific Islands. The center of diversity is in southern China and Southeast Asia. When broadly circumscribed, the genus has about 17 species. A narrower circumscription contains only eight species, others being placed in Bergera and Merrillia.

<span class="mw-page-title-main">Tamil cuisine</span> Culinary traditions of the Tamil people

Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.

<i>Helichrysum italicum</i> Species of flowering plant

Helichrysum italicum is a species of flowering plant in the family Asteraceae. It is sometimes called the curry plant because of the strong fragrance of its leaves. Other common names include Italian strawflower and immortelle. It grows on dry, rocky or sandy ground around the Mediterranean. The stems are woody at the base and can reach 60 centimetres (24 in) or more in height. The clusters of yellow flowers are produced in summer, retain their colour after picking, and are used in dried flower arrangements.

<span class="mw-page-title-main">Chicken curry</span> Curry with chicken

Chicken curry or curry/curriedchicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, Great Britain, and Kenya. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

<i>Borassus flabellifer</i> Palmyra palm, toddy palm

Borassus flabellifer, commonly known as doub palm, palmyra palm, tala or tal palm, toddy palm, lontar palm, wine palm, or ice apple, is a fan palm native to South Asia and Southeast Asia. It is reportedly naturalized in Socotra.

<span class="mw-page-title-main">Trees of India</span>

Sources: Common Trees of India, Pippa Mukherjee, World Wildlife Fund India/ Oxford University Press 1983, Flowering Trees and Shrubs in India, D.V. Cowen

<span class="mw-page-title-main">Kuzhambu</span> Tamil vegetable side dish

Kuḻambu, is a tamarind-based stew in Tamil cuisine popular in Tamil Nadu and Sri Lanka that can include a variety of meat, vegetables, and in some cases, dal.

<span class="mw-page-title-main">Malaysian Indian cuisine</span> Cuisine of ethnic Indian communities of Malaysia

Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.

<span class="mw-page-title-main">Masala dosa</span> A variant of South Indian food dosa

Masala dosa is a dish of South India. It is a type of dosa originating in the town of Udupi, Karnataka. While there is variation in the recipe from town to town, the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes, and incorporates various spices for flavour, such as fenugreek and dry red chilli. Traditionally served with potato curry, chutneys, and sambar, it is a common breakfast item in South India, though it can also be found in many other parts of the country and overseas. One common variant is the paper masala dosa, which is made with a thinner batter, resulting in a crisper, almost paper-thin final product.

<i>Bergera</i> Flowering plants in the family Rutaceae

Bergera is a genus of flowering plants in the family Rutaceae. It has been included in Murraya as M. sect. Bergera. Species that may be placed in the genus are native from India through southeast Asia eastwards to China and Taiwan southwards to Malesia and New Caledonia. The curry tree, Bergera koenigii, is one of the better known species.

References

  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 . Retrieved 6 March 2021.
  2. ↑ "Murraya koenigii". Germplasm Resources Information Network . Agricultural Research Service, United States Department of Agriculture.
  3. 1 2 "Bergera koenigii L." Plants of the World Online. Kew Science. Retrieved 16 November 2023.
  4. 1 2 3 "Murraya koenigii". Missouri Botanical Garden, St. Louis, MO, USA. 2019. Retrieved 13 August 2019.
  5. 1 2 3 4 "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. Retrieved 14 August 2019.
  6. 1 2 3 Norman, Jill (2002). Herbs & Spices: The Cook's Reference. New York, New York: DK Publishing. pp. 212, 213. ISBN   9780789489395. OCLC   51005062.
  7. 1 2 3 4 "Curry leaf tree (Murraya koenigii)". Heritage Garden. Retrieved 2019-04-02.
  8. ↑ "Curry and curry tree". Online Etymology Dictionary. 2023. Retrieved 16 May 2023.
  9. ↑ "Murraya koenigii (L.) Spreng. | Plants of the World Online | Kew Science". Plants of the World Online. Retrieved 16 November 2023.
  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. Retrieved 13 August 2019.
  12. ↑ "How to Peel Skin Of Curry Leaf Seeds to Grow Plants". Curry Leaf Plants. 27 February 2023. Retrieved 2023-03-11.
  13. ↑ "Indian Spices". 2008-07-23. Archived from the original on 2008-07-23. Retrieved 2022-09-23.
  14. ↑ Sankar Ganesh, Ravishankar Rai; et al. (2015). "In vitro antibiofilm activity of Murraya koenigii essential oil extracted using supercritical fluid CO2 method against Pseudomonas aeruginosa PAO1". Natural Product Research. 29 (24): 2295–2298. doi:10.1080/14786419.2015.1004673. ISSN   1478-6427. PMID   25635569. S2CID   220349399.
  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 dried Murraya koenigii leaves 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. S2CID   96236829.

[1]

  1. ↑ "Murraya koenigii (L.) Spreng. | Plants of the World Online | Kew Science". Plants of the World Online. Retrieved 2023-10-02.
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