Curry Tree

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.

Since English name serves as " curry leaves " , one Japanese translate this herb as " Kareye -no-ki " means " the tree of curry". The original meanings and figure was misunderstood completely.
The original name of this herb is " Kaariveppirai " in Tamil language witch meands " leaves for cooking curry " , then it turns the name as " karapiincha " in Sinhalese language..

It is rather difficult for bringing it up in the house darden in Sri Lanka because young karapincha trees do not like strong sun shine.
　A Japanese writer once wrote it that an English name --;curry leaves" There is the smell of curry powder " but it is not right.
There is a scent of fragrant beans in karapincha leaves.
This scent tempts appetite.
Several leaves are used for cooking. Some Cookary books onsist that laurel can be a substitute for karapincha ,but scent is completely different.
The small and narrow leaves somewhat resemble the leaves of the Neem tree; therefore they are also referred to as 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 and Karivepaku in Telugu, again translating to the same meaning Black Neem leaf. But the most plausible reason why it is called Kariveppilla in Malayalam is that it uses in curry, which in malayalm is more correctly pronounced as Kari.

Other names include Kari Patta (Hindi), Karivepaku Karuveppilai, noroxingha (Assamese), Bhursunga Patra (Oriya), Kadhi Patta (Marathi), Mithho Limdo (Gujarati) and Karapincha (Sinhalese).

Uses

The leaves are highly valued as seasoning in South Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk[citation needed]. They are also used as an ingredient in the popular Pakistani dish karhi. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time; however, this can result in a loss of their flavour[original research?]. They are also available dried, though the aroma is much inferior.

The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. Their properties include much value as an antidiabetic,[2] antioxidant,[3] antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leaves are also known to be good for hair, for keeping them healthy and long.