Murraya koenigii, leaves with a thousand vertues !
The Curry leaf tree or Murraya koenigii is also known as Indian curry tree and Bergera koenigii among many other names.It is a pretty little tropical fruit tree with a trunk and branches of great finesse originating from India. If it is so sought after, it is not for its ornamental qualities, nor for its wood, however of high quality and used for marquetry, nor for its pretty white flowers with the scent of honey, but for its leaves.
Leaves with an incomparable scent
Indeed, the small fine and shiny leaves of the Murraya koenigii, of a beautiful dark green, in pinnate form (feather shape), measuring 3 or 4 cm long and 1 to 2 cm wide, are aromatic, very aromatic!
The Indians have not been mistaken and use it in many of the classics of their gastronomy. After the abolition of slavery in the island, the Indians imported it to Reunion Island. It is there that it will take the name of Caloupilé or Kaloupilé.
Their taste is reminiscent of curry, hence the name, but this is a false friend, as curry is a mixture of spices. However, the leaf can be found in many Indian or Thai spice blends. It is often the essential ingredient in the preparation of these mixtures: Thai red curry, Indian curry, whole spice curry, black curry, garam masala, vindaloo masala, vadouvan masala, etc. In Reunionese cuisine, Caloupilé can be found in many recipes, notably in the famous Rougail sauce.
How to grow a Murraya koenigii plant ?
The Murraya koenigii is frost sensitive and will therefore have to be grown in pots or containers in most parts of Europe.
The Curry tree will appreciate a culture in full sun or half shade. Ideally, it will spend the summer outside and the winter in a sunny room. Take care to keep it away from radiators.
It likes a good soil, a little humid but well drained. It is rather easy to cultivate.
If it is rather greedy in water in summer, you will abstain from excessive contributions in winter.
It supports well the pruning, which has for effect to preserve its bushy port and to boost the production of leaves. When the tree is young, pinch the young shoots at their base to encourage branching.
If happy, Murraya koennigii is productive, very productive!
How to cook Curry leaves ?
If the leaves of the Curry tree can be cooked dry, it is fresh (less than 24 hours) that they will give their full measure.
Hence the interest to have a plant at home. They will be browned in oil before adding the other ingredients of the dish to give it a unique flavor!
You commonly see Murraya koenigii leaves in Indian restaurants or grocery stores ; they spice up many traditionnal dishes in Mauritius or Reunion island, but they are used in so many other gastronomies.
The below article on top of giving you many recipes will tell you how to store Murraya koenigii leaves ?
What are the benefits of curry leaves ?
In addition to magnifying your spicy dishes, the Leaves of the curry tree are rich in iron, minerals, magnesium, vitamins and minerals.
In India as well as in Reunion Island, many medicinal virtues are attributed to them. They are consumed in infusions to relieve digestive disorders as well as to fight against diabetes.
As antioxidant qualities have been discovered, the cosmetic industry is more and more interested in them
