Sweet neem leaves is another name for curry leaves; they are slightly similar to ordinary neem leaves in appearance but contrary in taste. The curry tree is a tropical tree native to India and Srilanka; the leaves are aromatic and usually used in curries.
Curry leaves can do more good than just seasoning the food, both externally and internally; they are packed with nutrients.
Nutritional value Curry leaves are rich in fibre, calcium, iron, phosphorous, magnesium and other minerals.
They contain almost zero fat, and are a good source of vitamins like A, B, E, C and antioxidants.
Research studies by various universities suggest that the chemicals in curry leaves have antimicrobial properties.
In ayurvedic medicine, curry leaves are believed to have numerous medicinal properties including being anti-diabetic, anti-inflammatory, and anti-carcinogenic. The roots of the curry tree are used to treat body pain.
Here are some amazing benefits of curry leaves.
Protects from anemia Curry leaves are rich in both fibre and iron, making them beneficial in the treatment of anemia.
Protects the liver The liver plays a most important role in our digestive system and so it must be protected from any bacterial or viral infections. Research shows that the carbazole alkaloids present in curry leaves help to protect the liver from damage.
Aids in digestion Ayurveda recommends curry leaves for gastrointestinal problems; they are supposed to have a mild laxative property.
Good for hair and skin care Curry leaves are believed to help strengthen hair, treat hair fall and dandruff, and also help to prevent grey hair. Curry leaves help in a speedy recovery of cuts, burns, bruises and skin irritations with a clean healing.
Curry leaves are best when used fresh. You can also freeze them for future use, but make sure not to take it off the stalk as they will lose the flavour.