MURRAYA KOENIGII
Source: Wikipedia
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OTHER NAMESTamil: Karuveppilai
English: Curry-leaf tree Telugu: Karepaku Malayalam: Karivaepu Kannada: Karibevu Marathi: Kadhee-nimba Hindi: Karaypak ; Katnim Sanskrit: Surabhinimba ; Krishnanimba |
description & usage
The Indian curry leaf tree is mostly found in the back yard of every South Indian home is aromatic leaf which is used to flavour curries. The leaf is midly serrate and shiny. Flowers are white found in clusters and dark red berries which turns to purplish - black when they fully matured.
Uses:
Vomiting, Dysentery, Fevers.
How to Use:
Infusion of the root-bark or of the leaves is useful in vomiting. Green tender leaves are eaten raw for the cure of dysentery. When boiled milk and ground they form a good application to poisonous bites and to eruptions. Decoction of the leaves is given with bitters as a febrifuge in fevers. Leaves are popularly used for flavouring curries and condiments. An infusion of the roasted leaves is used to stop vomiting.
Parts Used:
Leaves, bark, stem
Taste:
Mild pungency
Action:
Tonic, stoma chic, purgative
Uses:
Vomiting, Dysentery, Fevers.
How to Use:
Infusion of the root-bark or of the leaves is useful in vomiting. Green tender leaves are eaten raw for the cure of dysentery. When boiled milk and ground they form a good application to poisonous bites and to eruptions. Decoction of the leaves is given with bitters as a febrifuge in fevers. Leaves are popularly used for flavouring curries and condiments. An infusion of the roasted leaves is used to stop vomiting.
Parts Used:
Leaves, bark, stem
Taste:
Mild pungency
Action:
Tonic, stoma chic, purgative
