Abstract
Curry leaf (Murraya koenigii Spreng.), an aromatic deciduous tree, is a perennial leaf vegetable. The leaves of the plant are used extensively for seasoning and flavouring dishes. Although it is classed as a minor spice, the flavour enhancing qualities of this spice harmonize with eastern cooking and the leaves retain their flaour and aroma even after drying; hence it is widely used in culinary as well as Ayurvedic systems of medicine. In addition to the vast chemical constituents which are responsible for the plant’s medicinal values, it is one of the richest sources of carbozole alkaloids. M. koenigii extracts induced peak fall in blood sugar as well as exhibiting strong toxicity against major pathogens. It is in this context that this review of the important characteristics of curry leaf plant, has been made.
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