Curry Leaf (കറിവേപ്പ്)

Scientific Name: Murraya koenigii (L.) Spreng.

Synonyms: Murraya foetidissima Teys. Binn., Camunium koenigii (L.Kuntze

Unique ID: 98

Systematic Position

Class: Dicotyledonae

Sub Class: Polypetalae                      

Series: Disciflorae

Order: Geraniales

Family: Rutaceae

Common Names

English – curry leaf tree

Malayalam – കറിവേപ്പ്

Tamil –  Katta veppilai

Hindi – Katnim



Description: A deciduous aromatic shrub with strong smell growing up to 3-5 m tall with a trunk up to 40 cm in diameter. The aromatic leaves are pinnate with 15-25 leaflets, each leaflet 2-4cm long and 1-2 cm broad. The flowers are small, white and fragrant which produce small shiny-black berries containing a single, large viable seed. It turns purplish black when ripe


Habitat:  Plain areas, along roads, railway lines,undergrowth or among bushes and hedges , Cultivated

Distribution: India, Sri Lanka, Myanmar, Thailand, Indo-China, S.China and Hainan.

Uses:  The leaves are used to flavour curries; also eaten mixed with other vegetables. Often used as digestive. The leaves are an important flavouring in South indian cooking. Leaves have slight pungent taste. Regular intake of the leaves is recommended for good health.