What is Indian food known for? Tandoori, kebabs, gulaab jamun and curry, right? But have you heard of the curry leaf? It is time for some insight about this pungent leafy green that is often used in Southern Indian cooking as a flavoring agent. Recently, I came upon an article that reported all sorts of wonderful benefits of the leaf and the fact that it also helped prevent diabetes and cancer. I was inspired to dig deeper to find out more about the leaves that I often set aside on my plate, forget to eat and then throw away. Why are they so awesome? What makes them so healthy? And why do I hyperventilate when I peek into the refrigerator and find out that I’m almost out of them?
Why are they so awesome?
If you have never tasted curry leaves, I promise that you will swoon (your knees may buckle too), when you first taste a dish flavored with them. Just stay close to a chair or a sofa. With a strong lemony flavor (the leaves are closely related to the lemon family), they add a touch drama and magic to traditional rice dishes, soups and lentil broths. Innovative chefs have started using the leaves to flavor breads, savory pastries and even cocktails!
What makes them so healthy?
You may have heard of Metformin, a drug widely used in the treatment casino online of Type-2 diabetes and polycystic ovarian syndrome. Metformin belongs to a class of drugs called Biguanides and is often used to treat insulin resistance associated with diabetes and other disorders. A recent 2013 abstract published in the Food Chem journal confirms that curry leaves contain the highest amount of biguanide related compounds in the plant kingdom! Ayurveda has recommended the use of curry leaves, along with fenugreek leaves and other bitter greens for hundreds of years to prevent and treat diabetes.
A Jan 2013 study published in the BMC Complementary Alternative Medicine journal confirms that curry leaves also contain a class of chemicals called proteasome inhibitors that can lead to the death of cancer causing cells.
In addition to preventing and treating chronic diseases, the leaves pack a powerful nutritional punch and are loaded with vitamins A, B1, B2, B3, B9 and minerals such as iron, calcium and phosphorous.
And why do I hyperventilate when I’m about to run out of curry leaves?
No other spice or herb, or leafy herb can replicate the taste or flavor of these leaves. I can substitute red pepper with black pepper, use lemon juice or mango powder when I run of tamarind and use coriander seeds when I’m all out of cilantro leaves, but curry leaves can only be substituted with the one and only, curry leaves! Besides, the leaves offer a wonderful shortcut for the sometimes-lazy cook in me. With their impressive knock your socks off taste, they make even plain rice and boiled beans look and taste like gourmet dishes.
What’s left to say?
You’ll find curry leaves at your local Indian or Asian grocery store. They are called karri patta in Hindi, karibevu in Kannada and Murraya koenigii in Latin. But if you ask for them using the botanical name at the store, you will most likely return home without the leaves. Use them liberally in seasoning your grain, lentil and vegetable dishes and don’t forget to actually eat them. I also sometimes toss them into my green smoothies.
Sources:
Food Chem Journal; Biguanide related compounds in traditional antidiabetic functional foods
BMC Complementary Alternative Medicine Journal; Murraya koenigii leaf extract inhibits proteasome activity and induces cell death in breast cancer cells.
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Thanks for reading and your comment Tamera. I will look into what you have posted.