The Curry Leaf has been used as both a culinary and medicinal plant for generations. In Ayurveda and South Asian traditional practices, the Curry Leaf is highly valued to promote appetite and digestion as well as addressing diarrhoea and stomach ache. It has also been used for blood disorders and applied externally to relieve skin irritations, pigmentations and wound healing. In South Asian cultures, it is widely consumed and applied as a hair tonic to benefit hair health and growth.
The Curry Leaf tree grows well in warm, fertile conditions with plenty of sunlight and is a familiar sight in the Indian subcontinent. The Curry Leaf contains an elite team of antioxidants called Carbazole Alkaloids, which are a major phytochemical constituent of the Curry Leaf. These are found to have various biological activities such as antioxidant, anti-diabetic, anti-microbial and lipid lowering properties. Scientific studies have focussed on Curry Leaf’s anti-amnesic activity to possibly support delaying the progression of dementia.