Curry Leaves: Spice up the Summer

Curry leaves also known as kadi patta grow on curry trees, a plant native to India, and cultivated in our native Sri Lanka. A part of the citrus fruits’ family, curry leaves are natural flavouring agents that omit a warm aroma and have a completely unique taste. They are also commonly used in Ayurveda, the traditional medicine of India.

Not only do the leaves smell and taste great, there are many health benefits that have been attributed to ingesting the herb. Curry leaves are loaded with antioxidants that fight cell damaging free radicals floating around the body, which is imperative to warding off most kinds of health issues, particularly type 2 diabetes and heart diseases.


Another health benefit associated with curry leaves is weight loss as they contain carbazole alkaloids which is said to prevent weight gain and burns LDL cholesterol. The leaves are also rich in fibre which gives them a similar quality to mint as it aids digestion and can relieve symptoms such as nausea and sickness.


Due to the high levels of Vitamin A and C in curry leaves, they can help to enliven and revitalise the hair and skin. Similarly to carrots, the high quantity of Vitamin A in curry leaves is also extremely beneficial to eye health.


Curry leaves have also been found to have antiseptic qualities and anti-inflammatory properties which in the form of paste can be applied to wounds to soothe and heal and is used frequently in Ayurvedic medicine.