The curry plant, scientifically known as Murraya koenigii, thrives in tropical climates like India and Sri Lanka and extends throughout the Indian subcontinent, including the Himalayas and Burma. This aromatic shrub from the Rutaceae family is cherished for its medicinal attributes. In Indian cuisine, curry leaves are essential for adding flavor to dishes such as curries, vegetables, fish, meats, and soups. While fresh leaves are commonly used, dried or powdered leaves retain their aromatic qualities. Curry leaf oil, derived through steam distillation, is renowned for its stimulating, tonic, and digestive benefits along with its distinct aroma.
Curry leaf oil is widely used in traditional medicine to address digestive issues, skin conditions, and hair problems. It is also a key ingredient in South Indian cuisine, adding distinctive flavor. Additionally, curry leaf oil finds its way into cosmetic and personal care products, such as soaps and hair treatments, owing to its potential benefits for hair growth and scalp health. Some studies suggest it may offer antioxidant and anti-inflammatory properties as well.
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