Curry-leaf tree
Murraya koenigii

Family: Rutaceae

What it is like

A shrub 1-2 m high. It can grow 4-10 m high. It loses its leaves during the year. The trunk is slender and flexible. The leaves have stalks. The leaves have leaflets along the stalk. These are alternate and have stalks. There are 11-15 or more leaflets. The leaves are unequal in shape. They have glands dotted on them. The leaves can be 3-7 cm long by 1-2 cm wide. The leaves are shiny and bright green on top and dull and paler underneath. They eventually turn yellow and fall. In the tropics leaves can be available all year. The flowers have stalks. They are white. They occur in loose flower clusters. These are at the ends of branches. The fruit are oval and bluish-black.

There are 12 Murraya species. They occur in tropical Asia and the Pacific. It possibly has anti-cancer properties.

Where it is found

A tropical plant. It grows in the lowlands. It is native to tropical Asia. It grows in clumps in secondary growth and undergrowth in sunny places. It can grow in temperatures between 12°C and 42°C. In Nepal it grows to about 1400 m altitude. In the Himalayas it grows between 800-1,450 m above sea level. It grows in open, dry places. They will not tolerate heavy frosts. It suits hardiness zones 10-12. At MARDI.

Countries/locations it is found in

Africa, Andamans, Asia, Australia, Bangladesh, Bhutan, Cambodia, China, Cook Islands, East Africa, Fiji, Guyana, Hawaii, Himalayas, India (country/location of origin), Indochina, Indonesia, Laos, Malaysia, Maldives, Mozambique, Myanmar, Nepal, Nigeria, Northeastern India, NW India, Pacific, Pakistan, Papua New Guinea, SE Asia, Sikkim, Solomon Islands, South America, Sri Lanka, Tasmania, Tanzania, Thailand, Tuvalu, USA, West Africa, Zimbabwe

How it is used for food

The leaves are used to flavour soup and curry dishes. They are also used in chutneys and stews. They are first fried in ghee or oil until crisp, then added to the curry. The leaves are also dried and powdered and used in spice blends. Ripe fruit are eaten fresh. They are peppery. They are used as a spice. Leaves can be sun-dried and stored.

The leaves are commonly used in Asian cooking. It is a cultivated food plant.

Edible parts

Leaves, fruit, herb, spice, vegetable, flowers

How it is grown

Plants are grown from seeds or stem cuttings or root suckers. A spacing of 3.5 m is used.

The leaves can be picked about one year after planting. Main production starts after about 3 years. Yields of 2-2.5 kg per square metre are possible.

Its other names

Local names

Ar-pa-til, Asare, Bai karee, Ban-neem, Barsan, Barsanga, Basango, Bhursunga, Bishahari, Boke, Bokejanu no, Bokraitee, Bowala, Curryblatt, Curry bwlai, Curry patta, Daun kari, Dengjari, Drankarii, Duo ye jiu li xiang, Efinrin oso, Foglio di curry, Gandaela, Gandhela, Gandhla, Gandi, Gandla, Gangela, Gani, Goranimb, Hikandhi faiy, Hikandhi gas, Hoja de cari, Indian bay leaf, Jhirang, Ka li cai, Kadhilimbdo, Kadhi patta, Kadi patta, Kantrok samlor, Kantrook, Kara keeling, Karapincha, Karepaku, Karhinimb, Kari, Kariaphulli, Karibevu, Kari pata, Karipatta, Karipattar, Karivempu, Kariveppilei, Karpoolay, Karupillay, Karuvembu, Karuvepillai, Karuveppilei, Kathneem, Kathnim, Kattuveppilei, Konda karivepaku, Kurry patta, Kyaung-thwe, Ma jiao ye, Mechia sag, Meetha neem, Methonim, Mithhalimb, Mitha-neem, Mitho nim, Mvuje, Nangken nyibumturum, Narashingha, Narasingha, Narasinha, Nolsing, Nwrsing, Phazuvothi, Poospala, Pyi-naw-thein, Pyindaw-thein, Pyin-taw-sein, Salam koja, Sam-khatsi, Surabhininiba, Sweet neem, Tejpatii, Thamsi-youngihabia, Thengsakso, Thenhskso

Synonyms

Bergera koenigii L.; Chalcas koenigii (L.) Kurz.; Murraya foetidissima Teijsm. & Binnend.;