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Curry Leaves

Curry leaves have both culinary and medicinal applications. Nevertheless, in Sri Lanka and India, curry leaves are being used in almost every dish as a source of fragrance and taste.

It is believed that the curry tree is native to the Indian subcontinent – especially to India. The leaf of the curry tree can be light to dark green according to the ripeness. However, in cuisine, dark leaves are much preferred due to their richness in aroma and taste.

Curry leaves are also recognized as a herb.

Ingredients and benefits of Curry leaves

Curry leaves are known as spice which is nutritionally dense. They contain carbohydrates, fibre, protein, calcium, phosphorus, essential fibre, iron, vitamin A, B1, B2, C, and E – along with a set of antioxidants that can play a vital role in the human body.

So, together, they can bring the following health benefits:

  • Improve immune system
  • Reduce the risk of heart disease
  • Improve blood sugar levels
  • Act as an anti-bacterial property
  • Improve blood pressure and cholesterol levels