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Curry Leaves

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Botanical Name : Murraya koenigii
Family: Rutaceae
Genus: Murraya
Species: M. koenigii
Kingdom: Plantae
Order: Sapindales
Syninyms: Bergera koenigii, Chalcas koenigii

Common Names: Curry Tree or Curry-leaf Tree,The Curry Tree  (Tamil: karivepallai, Malayalam: kariveppila, Kannada: karibevina soppu, Konkani:  karibeva paallo, Telugu: karivepaku , kadipatta, Bengali:  Kari Gaas)  It produces the leaves known as Curry leaves or Sweet Neem leaves. Karivepillai in Tamil means black neem as the appearance of the leaves look similar to the neem leaves.

The small and narrow leaves somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Kadhi Patta (Hindi), Mithho Limdo (Gujarati) Kadhielimba (Marathi), (Patta meaning leaf and Kadhi being a popular dish that consists of a thin soup or stew made from yogurt, among dishes this leaf is used to spice) Karivepaku in Telugu (aaku means leaf), Karuveppilai (translated to Black Neem leaf) in Tamil and Malayalam, Karu/Kari meaning black, ilai meaning leaves and veppilai meaning Neem leaf. In the Kannada language it is known as Kari Bevu. Other names include Karivepaku Karuveppilai, noroxingha (Assamese), Bhursunga Patra (Oriya), and Karapincha (Sinhalese).

Habitat: .The curry tree is native to India; today, it is found wild or become wild again, almost everywhere in the Indian subcontinent excluding the higher levels of the Himalayas. In the East, its range extends into Burma.

The name curry plant is often used for Helichrysum italicum (Asteraceae), a relative of immortelle; several subspecies grow in the European Mediterranean countries. The essential oil shows considerable infraspecific variation; its main components are monoterpene hydrocarbons (pinene, camphene, myrcene, limonene) and monoterpene-derived alcohols (linalool, terpinene-4-ol, nerol, geraniol, also their acetates); further important aroma components are nonterpenoid acyclic β-ketones, which give rise to a somewhat disagreeable flavour (e.g., 2,5,7-trimethyldec-2-en-6,8-dione, 2,5,7,9-tetramethyldec-2-en-6,8-dione, 2,5,7,9-tetramethylhendec-2-en-6,8-dione, 3,5-dimethyloctan-4,6-dione, 2,4-dimethylheptan-3,5-dione).

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Plant family:  Rutaceae (citrus family).

Description:
It is a small tree, growing 4-6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2-4 cm long and 1-2 cm broad. They are highly aromatic. The flowers are small white, and fragrant. The small black, shiny berries are edible, but their seeds are poisonous.

The species name commemorates the botanist Johann König.

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Propagation:
Seeds must be planted fresh; dried or shriveled fruits are not viable. Plant either the whole fruit (or remove the pulp) in potting mix and keep moist but not wet.
Sensory quality:
Fresh and pleasant, remotely reminiscent of tangerines.

Main constituents:
Fresh leaves are rich in an essential oil, but the exact amount depends besides freshness and genetic strain also on the extraction technique. Typical figures run from 0.5 to 2.7%.

The following aroma components have been identified in curry leaves of Sri Lanka (in parentheses, the content in mg/kg fresh leaves): β-caryophyllene (2.6 ppm), β-gurjunene (1.9), β-elemene (0.6), β-phellandrene (0.5), β-thujene (0.4), α-selinene (0.3), β-bisabolene (0.3), furthermore limonene, β-trans-ocimene and β-cadinene (0.2 ppm). (Phytochemistry, 21, 1653, 1982)

Newer work has shown a large variability of the composition of the essential oil of curry leaves. In North Indian plants, monoterpenes prevail (β-phellandrene, α-pinene, β-pinene), whereas South Indian samples yielded sesquiterpenes: β-caryophyllene, aromadendrene, α-selinene. (Flavour and Fragrance Journal, 17, 144, 2002)

Uses:
Its leaves are highly aromatic and are used as an herb. Their form is small and narrow and somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Kari Bevu, translated to Black Neem, in the Kannada language and Karivepaku in Telugu again translating to the same meaning. In Tamil and Malayalam it is known as Karuveppilai, ilai meaning leaves. Other names include Kari Patta (Hindi), Kadi Patta (Marathi), Limda(Gujarati) and Karapincha (Sinhalese).

They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life and may be stored in a freezer for up to a week; they are also available dried, although the aroma is clearly much inferior.

Curry leaves are extensively used in Southern India and Sri Lanka (and are absolutely necessary for the authentic flavour), but are also of some importance in Northern India. Together with South Indian immigrants, curry leaves reached Malaysia, South Africa and Réunion island. Outside the Indian sphere of influence, they are rarely found.

In Burma, however, a completely different definition of “curry” is in use: Burmese “curries” owe their flavour to a fried paste of ground onions and other spices (see onion for details). Lastly, in Indonesia, any spicy food may be termed a curry (kari in Indonesian). Sometimes, one even hears about Ethiopian (see long pepper) or Caribbean “curries”, whatever this may mean (except, perhaps, the least common denominator of all those: Spiciness).

Medicinal Uses:-

Said to be tonic and stomachic.  In India, the young leaves are taken for dysentery and diarrhea.   The leaves and the stem are used as a tonic, stimulant and carminative.   An infusion of the toasted leaves is anti-emetic.  A paste of the bark and roots is applied to bruises and poisonous bites.  The seeds are used to make a medicinal oil called ‘zimbolee oil.’  Fresh juice of the leaves mixed with lemon juice and sugar is prescribed for digestive disorders, and eating 10 curry leaves every morning for 3 months is thought to cure hereditary diabetes.  A few drops of the juice are believed to keep eyes bright.  A liberal intake of curry leaves impedes premature greying of the hair.  The leaves, boiled in coconut oil, are massaged into the scalp to promote hair growth and retain color.  The leaves may also be used as a poultice to help heal burns and wounds.  Juice from the berries may be mixed with lime juice and applied to soothe insect bites and stings.

Curry leaves possess the qualities of herbal tonic.They strengthen the functions of stomach. and promots its action.They are also used as a mild laxative.The leaves may be taken mixed with other mild testing herbs. The juice extracted from 15 grams of leaves may be taken with buttermilk.

Digestive Disorders:Fresh juice of curry leaves and sugar,is an effective medicine for morning sickness,vomiting and nausea due to indigestion and excessive use of fats.One or two teaspoon of juice leaves mixed with teaspoon of lime juice may be taken in these conditions.The curry leaves ground to a fine paste and mixed with buttermilk can be taken in an empty stomach with beneficial results in case of stomach upsets.

Tender curry leaves are used in diarrhoea,dysentry and piles.They should be taken mixed with honey.The bark of the tree is also useful in bilious vomiting.A teaspoon of powder or decoction of the dry bark should be given with cold water in this condition.

Diabetes: Eating 10 fresh fully grown curry leaves every morning for three months is said to prevent diabetes due to heredity factors. It can cure diabetes due to obesity as the leaves have weight reducing properities.

Kidney Disorders:The root of the curry plant also has medicinal properities.The juice of the root can be taken to relieve pain associated with kindeys.

Premature Greying of Hair: Liberal intake of curry leaves is considered beneficial in preventing premature greying of hairs.These leaves have the properity of naurishing the hair roots.New hair roots that grow are healther with normal pigments.The leaves can be used in the form of CUTNEY or the juice may be squeezed and taken in buttermilk or lassi.

Burns and Bruises: Curry leaves can be effectively used to treat burns,bruises and skin eruptions.They should be applied as a poultice over the affected areas.

Eye Disorders: Fresh juice of curry leaves suffused in the eyes makes them look bright.It also prevents the early development of cataract.

Insect Bites: Fruits of tree,which are berries,are edible,They are green when raw but purple when ripe.Juice of these barries, mixed with equal proportion of lime juice is an effective fluid for external application in insect stings and bites of poisonous creatures.

Hair Tonic: When leaves are boiled with coconut oil till they are reduced to blackened residue, the oil forms an excellent hair tonic to stimulate hair growth and in retaining the natural pigmentation.

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Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Help taken from:h,ttp://en.wikipedia.org/wiki/Curry_leaves http://www.uni-graz.at/~katzer/engl/Murr_koe.html and Herbs That Heal

http://www.herbnet.com/Herb%20Uses_C.htm

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Asafoetida

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Botanical Name : Ferula asafoetida
Family:    Apiaceae
Genus:    Ferula
Species:    F. assa-foetida
Kingdom:    Plantae
Order:    Apiales
Common Names : Asafoetida , devil’s dung, food of the gods, hing, narthex

It has several Names
Asafetida, Assafetida, Assafoetida, Devil’s Dung, Devil’s Durt, Food of the Gods (Persian), Laser (Roman), Stinking Gum
French: assa foetida, ferulr perisque
German: Asafotida, Stinkender Asant
Italian: assafetida
Spanish: asafetida

Ferula foetida
Ferula foetida (Photo credit: Wikipedia)

Afghan: kama-i-anguza
Indian: hing, hingu, heeng
Tamil: perunkaya,   Bengali :Hing

Asafoetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum that is from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odour. Early records mention that Alexander the Great carried this “stink finger” west in 4 BC. It was used as a spice in ancient Rome, and although not native to India, it has been used in Indian medicine and cookery for ages. It was believed that asafoetida enhanced singers voices. In the days of the Mughal aristocracy, the court singers if Agra and Delhi would eat a spoonful of asafoetida with butter and practice on the banks of the river Yamuna.

Plant Details and it’s Cultivation
Asafoetida is grown chiefly in Iran and Afghanistan from where it is exported to the rest of the world. In India it is cultivated in Kashmir. It is a perennial fennel that grows wild to 3.6 metres (12 ft) high, in large natural forests where little else grows. It bears fine leaves and yellow flowers. The roots are thick and pulpy and also yield a similar resin to that of the stems. All parts of the plant have the distinctive fetid smell. In March and April, just before flowering, the stalks are cut close to the root. A milky liquid oozes out, which dries to form a resin. This is collected and a fresh cut is made. This procedure lasts for about three months from the first incision, by which time the plant has yielded up to two pounds of resin and the root has dried up.

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Asafoetida is a hard resinous gum, grayish-white when fresh, darkening with age to yellow, red and eventually brown. It is sold in blocks or pieces as a gum and more frequently as a fine yellow powder, sometimes crystalline or granulated.
Bouquet: a pungent smell of rotting onions or sulfur. The smell dissipates with cooking.
Flavour: on its own, extremely unpleasant, like concentrated rotten garlic. When cooked, it adds an onion-like flavour.
Hotness Scale: 0

To make and store:

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It is vital to keep asafoetida in airtight containers as its sulfurous odour will effect other foods and spices. It is most commonly available as a powder or granules that can be added directly to the cooking pot. It is also sold in lumps that need to be crushed before using. This is a very powerful spice and even in its ground state lasts well over a year if stored properly, away from light and air.

Cultivation and manufacture:
The resin-like gum comes from the dried sap extracted from the stem and roots and is used as a spice. The resin is greyish-white when fresh but dries to a dark amber colour. The asafoetida resin is difficult to grate and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic.

Ferula assafoetida is a monoecious, herbaceous, perennial plant of the family Apiaceae. It grows to 2 m (7 ft) high, with a circular mass of 30–40 cm (12–16 in) leaves. Stem leaves have wide sheathing petioles. Flowering stems are 2.5–3 m (8–10 ft) high and 10 cm (4 in) thick and hollow, with a number of schizogenous ducts in the cortex containing the resinous gum. Flowers are pale greenish yellow produced in large compound umbels. Fruits are oval, flat, thin, reddish brown and have a milky juice. Roots are thick, massive, and pulpy. They yield a resin similar to that of the stems. All parts of the plant have the distinctive fetid smell.

Edible Uses:
Use in minute quantities, adding directly to cooking liquid, frying in oil, or steeping in water. Asafoetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes, especially those of Brahmin and Jain castes where onions and garlic are prohibited. It is used mostly in south and west India, though it does not grow there. It is used in many lentil dishes (often to prevent flatulence), vegetarian soups and pickles. It is also suited to many fish dishes and some pappadums are seasoned with asafoetida.

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Constituents:  Typical asafoetida contains about 40–64% resin, 25% endogeneous gum, 10–17% volatile oil, and 1.5–10% ash. The resin portion is known to contain asaresinotannols ‘A’ and ‘B’, ferulic acid, umbelliferone and four unidentified compounds.
Medicinal Uses:
*Antiflatulent. Asafoetida reduces the growth of indigenous microflora in the gut, reducing flatulence.[8] In the Jammu region of India, asafoetida is used as a medicine for flatulence and constipation by 60% of locals.

*A digestion aid. In Thailand and India, it is used to aid digestion and is smeared on the abdomen in an alcohol or water tincture known as mahahing.  Assafoetida in this tincture form was evidently used in western medicine as a topical treatment for abdominal injuries during the 18th and 19th centuries, although when it came into use in the West and how long it remained in use is uncertain. One notable case in which it was used is that of Canadian Coureur des bois Alexis St. Martin, who in 1822 suffered a severe abdominal injury from an accidental shooting that perforated his right lung and stomach and shattered several ribs. St Martin was treated by American army surgeon William Beaumont, who subsequently used St Martin as the subject of a pioneering series of experiments in gastric physiology. When St Martin’s wounds had healed, there remained an open fistula into his stomach that enabled Beaumont to insert various types of food directly into St Martin’s stomach and record the results. In his account of his treatment of and later experiments on St Martin, Beaumont recorded that he treated the suppurating chest wound with a combination of wine mixed with diluted muriatic acid and 30-40 drops of tincture of asafoetida applied three times a day, and that this appeared to have the desired effect, helping the wound to heal.

*Fighting influenza: Asafoetida was used in 1918 to fight the Spanish influenza pandemic. In 2009, researchers reported that the roots of Asafoetida produce natural antiviral drug compounds that demonstrated potency against the H1N1 virus in vitro and concluded that “sesquiterpene coumarins from F. assa-foetida may serve as promising lead compounds for new drug development against influenza A (H1N1) viral infection”.

*Remedy for asthma and bronchitis. It is also said  to be helpful in cases of asthma and bronchitis. A folk tradition remedy for children’s colds: it is mixed into a pungent-smelling paste and hung in a bag around the afflicted child’s neck.
An antimicrobial: Asafoetida has a broad range of uses in traditional medicine as an antimicrobial, with well documented uses for treating chronic bronchitis and whooping cough, as well as reducing flatulence.

*A contraceptive/abortifacient: Asafoetida has also been reported to have contraceptive/abortifacient activity,. It is related to (and considered an inferior substitute for) the ancient Ferula species Silphium.

*Antiepileptic: Asafoetida oleo-gum-resin has been reported to be antiepileptic in classical Unani, as well as ethnobotanical literature.

*Balancing the vata and kapha. In India according to the Ayurveda, asafoetida is considered to be one of the best spices for balancing the vata dosha. It mitigates vata and kapha, relieves flatulence and colic pain. It is pungent in taste and at the end of digestion. It aggravates pitta, enhances appetite, taste and digestion. It is easy to digest.

*Antidote for opium. Asafoetida has only been speculated to be an antidote for opium.

*Acifidity Bag. Asafoetida was approved by the US Pharmacopedia to stave off the Spanish flu epidemic of 1918 that killed millions worldwide. It was placed into pouches called “acifidity bags” that were provided by drug stores to be hung around the neck to try to prevent catching the disease.
Other uses

Other Uses:
*Bait: John C Duval reported in 1936 that the odour of asafoetida is attractive to the wolf, a matter of common knowledge, he says, along the Texas–Mexico border. It is also used as one of several possible scent baits, most notably for catfish and pike.

*May also be used as a moth (Lepidoptera) light trap attractant by collectors—when mixed by approximately 1 part to 3 parts with a sweet, fruit jelly.

*Repelling spirits: In Jamaica, asafoetida is traditionally applied to a baby’s anterior fontanel (Jamaican patois mole) to prevent spirits (Jamaican patois duppies) from entering the baby through the fontanel. In the African-American Hoodoo tradition, asafoetida is used in magic spells, as it is believed to have the power both to protect and to curse.

*In ceremonial magick, especially from The Key of Solomon the King, it is used to protect the magus from daemonic forces and to evoke the same and bind them

Side Effects:
The uncooked herb can cause nausea and vomiting. Using asafoetida over long periods may cause throat irritation, gas, diarrhea, and burning urination. This herb should be avoided during pregnancy. It may affect the menstrual cycle, and it is known to induce miscarriage.

Known Hazards :  Do not use orally. Avoid during pregnancy as possible increased bleeding. Topical use may cause skin irritation

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Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:

http://en.wikipedia.org/wiki/Asafoetida

Encylopedia of spices,

http://www.anniesremedy.com/herb_detail415.php

http://www.herbnet.com/Herb%20Uses_AB.htm

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