Murraya koenigii

The curry leaf comes from a shrub native to India and is an important ingredient of spicy Eastern dishes. Ironically, it is seldom added to the “curry powders” used in the West, which generally consist of a combination of other spices such as cumin, coriander, black pepper, ginger and fenugreek.    

Important Phytochemicals 

Antioxidants:  Carophyllene, carvacrol, mahanimbene, mahanine, myrcene
Others: Limonene, linalool, pinenes    

Medicinal Properties 

 The curry leaf contains the antiviral compounds linalool and limonene, that have also demonstrated protective effects against some cancers.