Botanical Name of Curry Leaves

Curry leaves are the aromatic leaves of the Murraya koenigii plant, which belongs to the Rutaceae family. These leaves are widely used in Indian cuisine for their distinct flavor and aroma.

Scientific Classification:

• Kingdom: Plantae
• Clade: Tracheophytes
• Clade: Angiosperms
• Clade: Eudicots
• Clade: Rosids
• Order: Sapindales
• Family: Rutaceae
• Genus: Murraya
• Species: Murraya koenigii

Curry leaves are commonly used in various Indian dishes, such as curries, chutneys, and soups, to enhance the taste and aroma. They have a unique citrusy and slightly bitter flavor that adds depth to the overall flavor profile of a dish.

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These leaves are rich in antioxidants, vitamins, and minerals, making them not only a flavorful addition to meals but also beneficial for health. They are known for their potential anti-inflammatory, antimicrobial, and anti-diabetic properties.

Curry leaves are typically used fresh, but they can also be dried and stored for later use. They are often added to hot oil at the beginning of cooking to release their aromatic compounds and infuse the dish with their distinct flavor.

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In conclusion, the botanical name of curry leaves is Murraya koenigii. These leaves are an essential ingredient in Indian cuisine, known for their unique flavor and potential health benefits.

Keywords: leaves, flavor, murraya, koenigii, indian, botanical, aromatic, rutaceae, family