Curry leaf

Murraya koenigii

Curry leaf

Murraya koenigii

Curry (leaf) grows on trees native to Southern India and Srilanka. The leaves are odourless, unlike the curry spice mixes found on the market. They are rich in organic, bioavailable iron, vitamin C, B vitamins and a variety of minerals and antioxidant compounds. This plant-based iron is a 100% bioavailable whole food, recommended in anemic conditions and iron deficiencies. Curry leaves have been used as a food in India for centuries and are especially given to women in their fertile years as well as in pregnancy to fortify their blood. Other health applications include: indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and high cholesterol.


Products containing Curry Leaf:

Organic Iron

References:

Wikipedia
www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-curry-leaves

Image by Challiyan, via Wikimedia Commons

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