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The Kari Patta plant, also known as Curry Leaf plant or Murraya koenigii, is a small, aromatic tree or shrub native to India and Sri Lanka. It is widely cultivated for its fragrant, pinnate leaves, which are a staple in Indian and Southeast Asian cuisine. These leaves are characterized by their shiny, dark green leaflets and are known for their distinct, pungent aroma when bruised or fried.
Here’s a more detailed description:
Appearance:
- Size: Typically grows to 4-6 meters (13-20 feet) tall, with a trunk up to 40 cm (16 in) in diameter.
- Leaves: Pinnate, meaning they are composed of multiple leaflets arranged along a central stem. Each leaf typically has 11-21 leaflets, which are ovate, shiny, and dark green.
- Flowers: Small, white, fragrant flowers that bloom in clusters.
- Fruit: Small, bluish-black, berry-like fruits containing a single seed.
Uses:
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Culinary:Curry leaves are a key ingredient in Indian, Sri Lankan, and Southeast Asian dishes, particularly curries, chutneys, and stews.
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Medicinal:Used in traditional Ayurvedic medicine for digestive and other health benefits.
Growing Conditions:
- Thrives in warm, sunny conditions with well-drained soil.
- Prefers a temperature range of 20-30°C.
Other names:
- Curry leaf, curry tree, sweet neem, meetha neem, kadipatta.
- In various Indian languages, it’s known as Karivepaku, Karibevu, Karivepallai, Karivembu, or Kadipatta.
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