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:''For the "Curry Plant", see [[Helichrysum italicum]]. For the dish or sauce, see [[Curry]].''
{{Unreferenced|article|date=August 2007}}
{{Taxobox
| color = lightgreen
| name = Curry Tree
| image = CurryTrees.jpg
| image_width = 240px
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Sapindales]]
| familia = [[Rutaceae]]
| genus = ''[[Murraya]]''
| species = '''''M. koenigii'''''
| binomial = ''Murraya koenigii''
| binomial_authority = ([[Carolus Linnaeus|L.]]) Sprengel
}}
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]].
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.
The species name commemorates the botanist [[Johann Gerhard Koenig]].
===Uses===
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]]).
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.
==External links==
*[http://www.uni-graz.at/~katzer/engl/Murr_koe.html Gernot Katzer's Herb Pages on curry leaves]
*[http://www.plantcultures.org.uk/plants/curry_leaf_landing.html Plant Cultures: botany, history and uses of curry leaf plant]
{{Herbs & spices}}
[[Category:Murraya]]
[[Category:Herbs]]
{{Unreferenced|article|date=August 2007}}
{{Taxobox
| color = lightgreen
| name = Curry Tree
| image = CurryTrees.jpg
| image_width = 240px
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Sapindales]]
| familia = [[Rutaceae]]
| genus = ''[[Murraya]]''
| species = '''''M. koenigii'''''
| binomial = ''Murraya koenigii''
| binomial_authority = ([[Carolus Linnaeus|L.]]) Sprengel
}}
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]].
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.
The species name commemorates the botanist [[Johann Gerhard Koenig]].
===Uses===
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]]).
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.
==External links==
*[http://www.uni-graz.at/~katzer/engl/Murr_koe.html Gernot Katzer's Herb Pages on curry leaves]
*[http://www.plantcultures.org.uk/plants/curry_leaf_landing.html Plant Cultures: botany, history and uses of curry leaf plant]
{{Herbs & spices}}
[[Category:Murraya]]
[[Category:Herbs]]