https://gardenology.mywikis.net/w/index.php?action=history&feed=atom&title=Curry_tree 2026-04-11T08:02:40Z Revision history for this page on the wiki MediaWiki 1.35.3 https://gardenology.mywikis.net/w/index.php?title=Curry_tree&diff=9609&oldid=prev 2007-10-03T05:26:02Z

<p></p> <p><b>New page</b></p><div>:''For the &quot;Curry Plant&quot;, see [[Helichrysum italicum]]. For the dish or sauce, see [[Curry]].''<br /> {{Unreferenced|article|date=August 2007}}<br /> {{Taxobox<br /> | color = lightgreen<br /> | name = Curry Tree<br /> | image = CurryTrees.jpg<br /> | image_width = 240px<br /> | regnum = [[Plant]]ae<br /> | divisio = [[Flowering plant|Magnoliophyta]]<br /> | classis = [[Dicotyledon|Magnoliopsida]]<br /> | ordo = [[Sapindales]]<br /> | familia = [[Rutaceae]]<br /> | genus = ''[[Murraya]]''<br /> | species = '''''M. koenigii'''''<br /> | binomial = ''Murraya koenigii''<br /> | binomial_authority = ([[Carolus Linnaeus|L.]]) Sprengel<br /> }}<br /> <br /> The '''Curry Tree''' or '''Curry-leaf Tree''' (''Murraya koenigii''; [[synonymy|syn.]] ''Bergera koenigii, Chalcas koenigii'') is a [[tropical]] to [[sub-tropical]] [[tree]] in the family [[Rutaceae]], which is native to [[India]]. <br /> <br /> It is a small tree, growing 4-6 m tall, with a trunk up to 40 cm diameter. The [[leaf|leaves]] are pinnate, with 11-21 leaflets, each leaflet 2-4 cm long and 1-2 cm broad. The [[flower]]s are small white, and fragrant. The small black, shiny [[Berry|berries]] are edible, but their seeds are [[poison]]ous. <br /> <br /> The species name commemorates the botanist [[Johann Gerhard Koenig]].<br /> <br /> ===Uses===<br /> Its leaves are highly aromatic and are used as an [[herb]]. Their form is small and narrow and somewhat resemble the leaves of the [[Neem]] tree; therefore they are also referred to as ''Kari Bevu'', translated to ''Black Neem'', in the [[Kannada language]] and ''Karivepaku'' in [[Telugu language|Telugu]] again translating to the same meaning. In [[Tamil language|Tamil]] and [[Malayalam]] it is known as ''Karuveppilai'', ''ilai'' meaning leaves. Other names include ''Kari Patta'' ([[Hindi]]), ''Kadi Patta'' ([[Marathi]]), Limda(Gujarati) and ''Karapincha'' ([[Sinhalese language|Sinhalese]]).<br /> <br /> They are commonly used as seasoning in Indian and [[Sri Lanka]]n cooking, much like [[bay leaves]] and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time. They are also available dried, though the aroma is inferior.<br /> <br /> ==External links==<br /> *[http://www.uni-graz.at/~katzer/engl/Murr_koe.html Gernot Katzer's Herb Pages on curry leaves]<br /> *[http://www.plantcultures.org.uk/plants/curry_leaf_landing.html Plant Cultures: botany, history and uses of curry leaf plant]<br /> <br /> {{Herbs &amp; spices}}<br /> <br /> [[Category:Murraya]]<br /> [[Category:Herbs]]</div>

Envoy