Curry Leaves Dealers in Coimbatore

Curry leaf tree is a small deciduous tree. Most Indian cuisine cannot do without the subtle flavouring of this highly aromatic leafy spice. Curry leaf grows profusely throughout mainland. It is commonly found in forests as a gregarious undergrowth along the foot of the Himalayas, from the Ravi to Sikkim and Assam, besides Bengal, Madhya Pradesh, Maharashtra, Kerala, Karnataka, Orissa and Andhra Pradesh. The trees are also now maintained in homestead gardens, as in Kerala, or on leaf farms as in Andhra Pradesh, Tamil Nadu, Karnataka and Orissa. The western world is fast taking enthusiastically to Indian curry leaf, especially those who prefer their food to be tangy without being too hot. Indigenous to India, galanga shows exuberant growth and fine health along the eastern Himalayas and in south-west India. India exports several varieties of galanga in different forms. However, its volatile oil attracts more international interest because of its high medicinal value.   Its leaves are highly aromatic and are used as a(n) herb. Their form is small and narrow and somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Kari Bevu, translated to Black Neem, in the Kannada language and Karivepaku in Telugu again translating to the same meaning. In Tamil and Malayalam it is known as Karuveppilai, ilai meaning leaves. Other names include Kari Patta (Hindi) and Karapincha (Sinhalese). They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form they have a short shelf life and may be stored in a freezer for up to a week; they are also available dried, although the aroma is clearly inferior. Curry leaves are extensively used in South India and Sri Lanka. They are particularly used in South India cooking to provide a flavouring for curries, vegetable, fish and meat dishes, soups (rasams), pickles, butter milk preparations, chutneys, scrambled eggs and curry powder blends.   They are mainly used fresh, but are also used dried or powdered. For some recipes, the leaves are oven-dried or toasted immediately before use. Another common technique is short frying in butter or oil. Since South Indian cuisine is dominantly vegetarian, curry leaves seldom appear in non-vegetarian food; the main applications are thin lentil or vegetable curries and stuffings for samosas. Because of their soft texture, they are not always removed before serving. In India the leaves are sold in markets still attached to the stem. In Europe they are generally sold as dried leaves but some are imported fresh.   The curry leaf tree is native to India, Sri Lanka, Bangladesh and the Andaman Islands. Later spread by Indian migrants, they now grow in other areas of the world where Indian immigrants settled. Widely cultivated, the leaves are particularly associated with South Indian cuisines.   Curry leaf trees are naturalised in forests and waste land throughout the Indian subcontinent except in the higher parts of the Himalayas. From the Ravi river in Pakistan its distribution extends eastwards towards Assam in India and Chittagong in Bangladesh, and southwards to Tamil Nadu in India. The plants were spread to Malaysia, South Africa and Réunion Island with South Asian immigrants. The use of curry leaves as a flavouring for vegetables is described in early Tamil literature dating back to the 1st to 4th centuries AD. Its use is also mentioned a few centuries later in Kannada literature. Curry leaves are still closely associated with South India where the word 'curry' originates from the Tamil 'kari' for spiced sauces. An alternative name for curry leaf throughout India is kari-pattha. Today curry leaves are cultivated in India, Sri Lanka, Southeast Asia, Australia, the Pacific Islands and in Africa as a food flavouring.    

Fresh Curry leaves are used in traditional medicinal practices as well as in cooking. They are considered antimicrobial, anti-inflammatory, and even anti-diabetic. They are used to keep the skin and hair healthy, along with the digestive system.   Choose fresh Curry leaves that are bright, dark green and that are free from bruises. Store them in the refrigerator for up to two weeks. They can be stored for up to six weeks in the freezer or even longer after being dried and stored in an air-tight container.   Health Benefits Curry leaves provide vitamin A, vitamin B, minerals and carbohydrates, proteins, amino acids and alkloids.

To meet the diverse requirements of our clients, we are engaged in offering a wide range of Dehydrated Curry Leaf. These leaves are used as an effective appetizer and are highly demanded by our clients. Dried Curry Leaf is very useful in preparing different kinds of food items and have medicinal values. We ensure safe and hygienic packing of our product. Curry Leaves - Powder We export assorted collection of Dehydrated Curry Leaves Powder, packed in moist free packs to enhance its shelf life. We always endeavor to keep the fragrant essence intact while packing the Curry Powder. These Curry Powder are dehydrated using hydroscopic method removes the liquid but leaves behind the flavor. Curry Powder can easily be reconstituted and then like a fresh Curry Powder.

We can offer the fresh curry leaves ( garden to kitchen ). We have our own farm with wide range of products one among curry leaves, we can ready to offer at lower price

ffer 100% natural and herbal powder. Our completely natural herbal powders are used for all diseases without causing any allergy or irritation. The herbal powder offered by us is processed and packed hygienically in tamper proof packing to ensure purity and freshness. The premium quality and high effectiveness of our herbal powder has placed us among the leading herbal powder suppliers based in Pollachi,Coimbatore – Tamil Nadu. Some of our Herbal products are Arugampil powder, Athimathuram powder, Avuri Elai powder, Jathikkai powder, Kadukkai powder, Karuveppilai powder, Keelanelli powder, Kuppaimeni powder, Mudukkanthan Elai powder, Navalkottai powder, Amla powder, Nilavembu powder, Hibiscus powder, Thippili powder, Vallari Elai powder, Vathanarayanan powder, Vilva Elai powder, Vettiver powder etc.Callback   

        These leaves are generally called by the name curry leaves, although they are also literally sweet neem leaves in most Indian languages. Its leaves are used in many dishes in India, Sri Lanka, and neighboring countries. Often used in curries, The leaves are a fresh herb that comes from the curry tree.  Fresh Curry Leaf trees are botanically classified as Murraya koenigii and are part of the Rutaceae family that also includes citrus. It is a small tree, growing 4–6 m (13–20 feet) tall, with a trunk up to 40 cm in diameter. The aromatic leaves are pinnate, with 11–21 leaflets, each leaflet 2–4 cm long and 1–2 cm broad. The plant produces small white flowers which can self-pollinate to produce small shiny-black berries containing a single, large viable seed. Though the berry pulp is edible—with a sweet but medicinal flavor—in general, neither the pulp nor seed is used for culinary purposes  Internal Benefits of Karuvepillai (Curry Leaves):- Help keep anemia at bay If you suffer from anemia, eat one date with two curry leaves on an empty stomach every morning Protects your liver from damage, curry leaves help in curing liver damages due to alcohol.  Maintains your blood sugar levels:- curry leaves lower your blood sugar levels by affecting insulin activity. Protects you from heart disease:- curry leaves prevent the oxidation of cholesterol as it is packed with antioxidants. This in turn increases the amount of good cholesterol and protects you from heart disease and atherosclerosis. Helps with digestion Curry leaves are known to be carminative in nature and thus, are highly effective against indigestion. Relieves the symptoms of diarrhea:- Even though curry leaves have mild laxative properties, it is a great remedy for diarrhea. Reduces congestion in the chest and nose:- It cures a wet cough, sinusitis, or chest congestion. Curry leaves can help loosen up and release congested mucous Treats and prevents skin infections:- This makes it a great home remedy to deal with common skin infections like acne and fungal infections of the nail that are often difficult to treat. Accelerates hair growth:- it is also very effective in treating damaged hair, adding bounce to limp hair, strengthening the shaft of thin hair, hair fall, and treating dandruff.

You can contact us to avail the excellent and qualitative array of Curryleaf; we are a leading name in the market. Based is Tamil Nadu(India), we are entrusted with the chore of providing top-notch products in the domestic market.

Our company’s name figures in the list of renowned Suppliers of Fresh Organic Curry Leaves from Tamil Nadu. Fresh Organic Curry Leaves we supply have zesty taste and are widely used to enhance the taste of culinary preparations. The refreshing aroma of our Fresh Organic Curry Leaves is highly acclaimed by buyers. Being 100% organic, our Curry Leaves are a must-buy.

We Export And Supply Curry Leaves From Various Parts Of South India. Curry Leaves Is Most Prominently Used Herb In South Indian Cooking And Has Many Herbal Medicinal Properties. Using Curry Leaves With Food Strengthens The Functions Of Stomach And Promotes Its Action. It Is Good For Indigestion Problem.

We are one of the leading Fresh Curry Leaves Manufacturers, Exporters and Suppliers in Tamil Nadu. Curry Leaf is believed to an excellent herb in ayurvedic medicines and a seasoning agent in various dishes. Curry Leaves also have high nutritional content. Besides, owing to numerous medicinal properties, Fresh Curry Leaves are extensively used worldwide. Why Our Fresh Curry Leaves? Unique aromaAromatic tasteImproves taste of the dishesProcessed and packed hygeinically Benefits Increases salivary secretionHelps in improving qualities of digestive juicesRelieves from kidney painsPrevents graying of hairControls diabetes

We are one of the leading Fresh Curry Leaves Manufacturers, Exporters and Suppliers in Tamil Nadu. Curry Leaf is believed to an excellent herb in ayurvedic medicines and a seasoning agent in various dishes. Curry Leaves also have high nutritional content. Besides, owing to numerous medicinal properties, Fresh Curry Leaves are extensively used worldwide.   Benefits   Increases salivary secretion Helps in improving qualities of digestive juices Relieves from kidney pains Prevents graying of hair Controls diabetes

We are one of the recognized Exporters and Suppliers of Fresh Curry Leaves in the market. Our Fresh Curry Leaves are preserved in hygienic packings in order to retain their effectiveness and aroma. Our Fresh Curry Leaves are procured from the experienced vendors, who grow them under the utmost hygienic conditions. Our clients can avail Fresh Curry Leaves at the market leading prices. These are widely used for flavoring various delectable cuisines.

The savory aroma of Fresh Curry Leaves is admired by all of our patrons. By sautéing the Fresh Curry Leaves, the chefs can render a rich taste to the dish. The Fresh Curry Leaves are admired to be used in the Indian cuisine. We have become a reputed destination to get Farm Fresh Curry Leaves at rates that will not break the bank.

Curry leaf has many medicinal properties. The leaves are highly valued as seasoning in southern and west-coast Indian cooking, especially in curries. It stimulates digestive enzymes and helps break down food more easily. Taken regularly it builds up and strengthens the liver and helps in the metabolism of fatty acids Health Benefits It Helps digestion, diabetes, anti-oxidant, anti-inflammation. Strengthens the liver. Scientific Name Murraya koenigii Other Names kariveppilai, Noroxingha, Karapincha.

Curry Leaves that we offer to our clients are extensively used in Southern India and Sri Lanka (and are absolutely necessary for the authentic flavor), but are also of some importance in Northern India. Together with South Indian immigrants, curry leaves reached Outside the Indian sphere of influence, they are rarely found. Curry powder is a British invention to imitate the flavor of Indian cooking with minimal effort. In Indian cuisine curry leaves are used fresh for some recipes or fried in butter or oil for a short while. Since South Indian cuisine is dominantly vegetarian, curry leaves seldom appear in non-vegetarian food. The Curry Leaves have soft texture but are usually removed before serving but if eaten they are harmless.