Typically used to enhance the flavor of vegetable dishes, organic curry leaves when fried in butter or oil will bring that flavor of that substance up a few notches.
When added to meat and chutney dishes is it will add a pleasant yet subtle flavor. The curry leaf grows in great abundance across the entire subcontinent of India and is also native to India, Sri Lanka, Bangladesh and the Andaman islands. A typical curry spice blend would contain other spices like cumin, black pepper, fenugreek, cinnamon, cloves and chilies.
Curry is so much more than just a tasty spice. Traditionally it is a staple in ayurvedic medicine for many common imbalances from supporting a healthy liver and skin to supporting healthy blood sugar and lipid levels. One study done on mice study where they were given 80 mgs/kg of curry leaf extract over a ten day period reported a decrease in both blood glucose (387 to 214) and lipid levels from (277 to 182).
Another study done on rats using both water and alcohol based extracts of curry leaf reported a significant decrease in blood sugar levels as compared to the diabetic control groups.
Finally, a study investigating the possible neuroprotective effect of a compound found in curry leaf stated “Cell viability and apoptosis assay demonstrated that MC13 was not toxic to neurons and significantly protected neurons from microglia-mediated inflammatory injury upon lipopolysaccharide (LPS) stimulation. Results showed that MC13 markedly inhibited LPS-induced production of various inflammatory mediators, including nitrite oxide (Griess method), TNF-α and IL-6 (ELISA assay) in a concentration-dependent manner. Mechanism study showed that MC13 could suppress the activation of NF-κB, which was the central regulator for inflammatory response, and also decreased the interaction of TGF-β-activated kinase 1 (TAK1)-binding protein (TAB2) with TAK1 and TNF receptor associated factor (TRAF6), leading to the decreased phosphorylation levels of NF-κB upstream regulators such as IκB and IκB kinase (IKK). MC13 also significantly down-regulated the phosphorylation levels of ERK and p38 MAPKs, which played key roles in microglia-mediated inflammatory response”. This study concluded that this novel compound may support health neuroinflammation levels.
Constituents of Curry Leaf include: Mahanimbine, girinimbine, koenimbine, isomahanine, mahanine, Undecalactone, 2-methoxy-3-methyl-carbazole, Linalool (32.83%), Elemol (7.44%), Geranyl acetate (6.18%), Myrcene (6.12%), Allo-Ocimene (5.02), α-Terpinene (4.9%), and (E)-β-Ocimene (3.68%) and Neryl acetate (3.45%). From the identified compounds, they were classified into four groups that are oxygenated monoterpenes (72.15%), monoterpene hydrocarbons (11.81%), oxygenated sesquiterpenes (10.48%) and sesquiterpenes hydrocarbons (03.12%)
- Type: Fresh Kadi Leaf/Patta (Green)
- Shelf Life: 3 Months
- Certify: Food Safety and Standards Authority of India (FSSAI)
- Country Of Origin: India
- Product Class: Packaged Goods
- Brand: WALGROW (Focused For Your Better Health)
- Manufacturer: Walgrow International Private Limited, C-28, 2nd Floor, Sector-10, Noida, Uttar Pradesh - 201301, India.
- Packer: Walgrow International Private Limited, C-28, 2nd Floor, Sector-10, Noida, Uttar Pradesh - 201301, India.
- Expiry Date: Please refer to the packaging of the product for the expiry date.
- Container Type: Pouch
- Ingredients: Fresh Kadi Leaf
- Specialty: No Artificial Colors, No Artificial Flavors
- Item Dimensions LxWxH: Standard
- Item Weight: 10g, 15g, 25g, 50g, 100g, 150g, 200g and 500g
- Net Quantity: 10g, 15g, 25g, 50g, 100g, 150g, 200g and 500g
- Usage: Walgrow Fresh Kadi Leaf used to enhance the flavor of vegetable dishes, organic curry leaves when fried in butter or oil will bring that flavor of that substance up a few notches.
- Storage Tips: Keep in a cool and dry place.
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