Origin, Distribution, Taxonomy, Botanical Description, Genetics and Cytogenetics, Genetic Diversity and Breeding of Curry Leaf (Murraya koenigii (L.) Spreng.)

Drying Curry leaf belongs to the Family Rutaceae, Genus Begera and Species Begera koenigii (Wikipedia, 2024). The botanical name is Bergera koenigii, but was once classed as Murraya koenigii. Curry leaf belongs to the Family Rutaceae, Genus Murraya and Species Murraya koenigii. Other names of curry leaf tree are curry plant, sweet neem, meethi neem, kadhi patta. Local names in other Indian languages are Karepaku (Andhra Pradesh), Narasingha (Assam); Barsanga, Kartaphulli (Bengal); Gorenimb (Gujrat); Mitha Neem (Himachal Pradesh); Kathnim, Mitha Neem, Kurry Patta (Hindi); Karibeva (Karnataka); Kariveppilei (Kerala); Gandhela, Gandla, Gani (Kumaon); Bhursanga (Orissa); Mahanimb (Sanskrit); Karivempu (Tamilnadu). The word "curry" is borrowed from the Tamil word kari, literally "blackened", the name of the plant associated with the perceived blackness of the tree's leaves. The records of the leaves being utilized are found in Tamil literature dating back to the 1st and 4th centuries CE. Britain had spice trades with the ancient Tamil region. It was introduced to England in the late 16th century. The former generic name, Murraya, derives from Johan Andreas Murray (1740–1791), who studied botany under Carl Linnaeus and became a professor of medicine with an interest in medicinal plants at the University of Göttingen, Germany. The specific name, koenigii, derives from the last name of botanist Johann Gerhard König. The curry tree is also called curry leaf tree or curry bush, among numerous local names, depending on the country. Throughout the rich tapestry of Indian history, the significance of curry leaves has been deeply interwoven into the cultural and culinary traditions of the subcontinent. A testament to their revered status, curry leaves have been celebrated in ancient Indian texts, where they are extolled for their aromatic essence and esteemed for their medicinal properties. References to curry leaves can be found in the ancient Ayurvedic texts, where they are hailed as an essential ingredient in various medicinal concoctions and revered for their potent healing properties. The revered status of curry leaves in ancient Indian texts underscores their enduring cultural significance and their integral role in traditional Indian cuisine and holistic health practices. Curry leaves, an inevitable part of spicing up dishes are not a part of mere garnishing. They are rich in medicinal, nutraceutical properties and have even cosmetic uses. But from the age old days it is customary to pick up curry leaves from dishes and throw it out first before even tasting it. Indian cuisine experts, especially in South India made it a habit to include curry leaves in our daily diet. More than adding to the multi-hued look and spicy taste, there was definitely some other reason why the wise Indian ladies included curry leaf a necessary ingredient in all our dishes. Curry leaves are a popular leaf-spice used in very small quantities for their distinct aroma due to the presence of volatile oil and their ability to improve digestion. “Let food be your medicine and let medicine be your food.” Herbal and natural products of folk medicine have been used for centuries in every culture throughout the world. Scientists and medical professionals have shown increased interest in this field as they recognize the true health benefits of these remedies. The important advantages claimed for therapeutic uses of medicinal plants in various ailments are their safety besides being economical, effective and their easy availability. Curry leaf is an important leafy vegetable. Its leaves are widely used in Indian cookery for flavouring foodstuffs. The leaves have a slightly pungent, bitter and feebly acidic taste, and they retain their flavour and other qualities even after drying. Curry leaf is also used in many of the Indian ayurvedic and unani prescriptions. Origin, Taxonomy, Botanical Description, Genetic Diversity, Breeding of Curry Leaf are discussed.