CURRY LEAVES - Health benefits of curry leaves

Written by Administrator on 18 April 2015.

Curry leaves (Kariveppilai) is extensively grown in tropical zones. Its Rot Name is Murray Keonigii. In Sanskrit it is called Subra Bhinimaba. The leaves are used practically in all curries. Green tender leaves are eaten raw for the cure of dysentery and vomiting. Intake of curry leaves is considered useful in preventing premature graying of hair. And also the leaves are properly boiled in coconut oil, is a good hair tonic for growth of hair. The leaves have property to nourishing of the hair roots. New hair roots that grow are healthier with normal pigment. Fresh juice of curry leaves with lime juice have weight - reducing properties, and juice suffused in the eyes makes them look bright. It also prevents the early development of cataract. Eating 10 fresh fully grown curry leaves every morning for three months is said to prevent diabetes. The leaves can be used in the form of chutney. Curry leaves, fried-tamarind, common salt and chillies may be made into chutney and given for bilious vomiting, indigestion, stomach-ache etc. Decoction of the leaves is given with bitters as a febrifuge in fevers. The root of the curry plant also has medicinal properties. The juice of the root can be taken to relieve pain associated with the kidneys. The bark of the tree is powdered or made as decoction and given to arrest bilious vomiting.



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