The Curry Tree or Karigapallai ( in Tamil) or Kadipatta (in Hindi) is a tropical tree which is native to India. Its leaves are called Curry leaves or Sweet Neem leaves.
In South India and Sri Lanka, the Curry leaf is an integral part of cooking varying from chutneys to rice preparations to Daals to seasoning and garnishing. There is hardly a recipe without use of this. Curry leaves possess the qualities of an herbal tonic and is used to cure many ailments.
Digestive Disorders: Fresh juice of curry leaves, with lime juice and sugar, is used in treating morning sickness, nausea and vomiting due to indigestion and excessive use of fats. The paste of curry leaves, mixed with buttermilk, taken on an empty stomach cures stomach upsets. Its combination with honey relieves diarrhea, dysentery and piles.
For healthy Hair: Its internal intake (either by chewing it or having its juice mixed with buttermilk) stops hair fall and prevents premature graying of hair. Curry leaves boiled with coconut oil (till they are reduced to a blackened residue) if applied on the scalp and hair forms an excellent hair tonic stimulating hair growth and retaining natural pigmentation.
Burns and Bruises: Curry leaves applied on the affected parts effectively treats burns, bruises and skin eruptions.
Eye Disorders: Regular intake of Curry leaves prevents eye disorders, and prevents the early development of cataract.
Insect Bites: Juice of the berries of the Curry tree, mixed with equal proportion of lime-juice, applied locally helps in treating insect stings and bites of poisonous creatures.