Description

Curry is fresher than the leaves of the curry tree, which grows in Western Asia. It can be found in India, Thailand and Sri Lanka. The curry tree is small, reaching a height of 4-6 m, the diameter of the drill is up to 40 cm. The flowers are small, white and fragrant. The berries of the curry tree are black and shiny, they can be eaten in urchins, otherwise they will be destroyed.

The name “curry” belongs to the British, the remains of the stench were reconstituted, so that Indian cooks themselves put whole leaves in their secret spice mixture “curry”. Indians call the whole leaves “kari-patta”, “kari-phulia”, “mitha-nim” or simply “nim”.

The word “curry” has other meanings, for example, to call various extensions in modern India, thick spices and rare herbs from legumes and meat, as well as a mixture of spices The basis of turmeric root, which originated in India and is widely used everywhere.

Zastosuvannya

In cooking, curry leaves are used as a topping in soups, hot vegetables and appetizers. The stench exudes a subtle, “hot” spicy aroma, which “sparkles” and enriches the savory bouquet of either first or other hot herbs. Curry leaves are similar to bay leaves; their freshly ground appearance has a strong aroma similar to anise with a citrus-herbal flavor. Unfortunately, curry leaves can be dried only immediately after the smell has been picked; when dried, curry leaves lose their smell and aroma.

In New India and Ceylon, curry leaves are added to vegetable herbs, soups, herbs and cereals.

Coat the curry leaves in oil until they become crispy. Indians often soak curry leaves in “ghee” (melted oil made from buffalo milk), and then wring out the leaves and soak in the oil, which has absorbed the wonderful aroma of curry.

In traditional Indian herbs, curry leaves are most often eaten with coconut pulp, coconut milk, and in remote coastal areas they are added to the herbs with fish and seafood. Particularly delicious shrimp cooked in a sauce made with curry leaves, cibul, ginger, green chili and coconut milk.

In Sri Lanka, kari leaves are seasoned with kari from chicken and yalovici, as well as “kottu-roti” - a vegetable dish where the crust is crumbled and greased all at once.

The dried leaves are added to the same mixture of spices, but not the binding element.

Warehouse and power

Mix fresh curry leaves with essential oil, store it in a very low quantity and keep it in the area of plant growth, or mix the leaves with 0.5 to 2.7% essential oil.

Regardless of the lack of actual medical documentation, aromatherapists use the essential oil of curry leaves to treat diabetes, hair loss, and cleanse the skin. Especially curry leaves for people with fragile and delicate skin, sensitive to peeling and eczema. Also, curry leaves also supplement the absorbed protein of cereals and beans.

In case of long-lasting stains on the mucous membranes of the mouth, it is enough to chew 1-2 curry leaves and the porridge that came out, rub it on the stain, after which it will quickly heal and disappear.

Calorie content curry leaves

The calorie content of 100 g of fresh curry leaves is 190 kcal, dried leaves - a little more.

Description of curry leaves. Calorie content, main components included in stock. What are the implications of this product and why it may be contraindicated. How to eat spices, recipes for herbs.

statistic:

Curry (lat. Murraya) is the spice of the leaves of a tree called Murraya from the Rutov family. Culture “hangs around” in the main rank of Piddenno-Skhidnaya Asia - in India, China, Malaysia and in Sri Lanka, trees grow in wild minds. Murraya is a short-growing tree, the fronds of a few are more than 6 meters. The colors are so beautiful, and the flowers, like the leaves, taste like an original spice in cooking. It is noteworthy that the spice took its name due to the “insight” of the British, who respect that it itself contains the secret of the Indian spicy herb curry with meat and legumes. But the stench turned out to be not entirely right. In India, there is a main seasoning called curry, and they actually add branded Indian herb from these very names. However, this spice is a mixture of spices based on turmeric, and the curry leaves, which we see, are only one of these ingredients and are not particularly sticky. They can often be replaced with fenugreek, since this spice is available.

Storage and calorie content of curry leaves

The spice should not be added to products with low calorie content, but the fragments of the spice are added to the herb in a small amount, then they can be completely frozen to add variety to the scanty diet. personal diet.

The calorie content of curry leaves becomes 203 kcal per 100 grams, ex:

Proteins – 16.8 g;
Fat – 8.3 g;
Bcarbohydrates – 17.5 g.

However, adding spice to the Varto herb is not only to enhance its taste, but to increase its barkiness. Curry leaves contain a host of chemicals, they contain food fibers, vitamins A and B, minerals - magnesium, saliva, manganese and phosphorus.

However, the healing power of the product is not as strong in the essential elements as in the rich phytochemical compounds, such as essential oils, terpenes, ketones, alkaloids, polyphenols, chlorophyll, etc.

The power of curry leaves

What kind of beneficial effect do all the different ingredients have on our body and what is the source of the curry leaf’s medicinal power?

Let's take a look at their report:

Prevention and treatment of diabetes. This pleasant effect of spice has been scientifically proven. Recently, a large-scale study was carried out, the results of which were published in the Journal of Chinese Medicine, published in the United States. According to these results, the spice contains rare components of alkaloid and polyphenolic groups, which are more effective in reducing the amount of sugar in the blood. The research consisted not only of theoretical calculations, but also practical research, experiments, and research, which were carried out especially on the eyes, for them the effect of curry leaves appeared significant, less than the effect of a pharmacological antidiabetic drug. Glibenclamide."
Cleansing the body of toxins. The spice helps cleanse the blood of the liver, as well as heal wounds and regenerate tissue after fire. Due to all these favorable factors, the product contains natural chlorophyll. Its particularly great effect on the liver is that it eases the functioning of this organ and prevents the development of such serious illnesses as cirrhosis and hepatitis.
Prevention of cancer diseases. Curry leaves have no antioxidants. One of the most powerful is girinimbin. This product has been actively studied by a number of scientific centers, as a result of which it has been shown that it has the power to effectively resist the processes of oxidation and mutation of cells. It is noticeable that gyrinimbine helps not only the affected development of plumpness, but also the skin of the skin. In addition, he uses Swedish rehabilitation after stress therapy – chemotherapy.
Anti-powerful authorities. The spice has an anti-inflammatory effect, it reduces the pathogenic flora and fights the cause of inflammation, and also reduces the sickness that accompanies this process.
Sechoginny effect. The product also helps remove acid from the body, which prevents swelling and is essential prevention of illness in the sechostatic system.
Prevention and treatment of disorders of the scolio-intestinal tract. Once the presence of cellulose is present in the product, the product will become more effective: the brown vegetables will be quickly soaked and the liquid will be quickly removed, thus promoting a healthy herbal process. In addition, the spice components, together with the alkaloid carbazole, help combat almost all disorders of the intestinal tract - fatigue, constipation, diarrhea, colitis, flatulence, etc.
Accelerate metabolism. The product helps to normalize the metabolism of speech, which is associated with weight loss due to the appearance of weight gain. Having discovered the effect, the researchers identified the alkaloid machanimbin in the curry leaf and conducted an experiment on dangerous squints, as a result of which a decrease in their vagus was recorded.
Reduced blood cholesterol levels. The bark of curry leaves also helps regulate cholesterol levels, the spice fights excess cholesterol, cleanses blood vessels, prevents thrombosis and acute heart failure.
Antifungal effect. Spices have a strong antifungal effect, and their regular use is an excellent way to prevent the development of such and other illnesses caused by fungi.
Population of the dawn. The product is good for eye health instead of vitamin A and carotene. It prevents blurred vision associated with the eyelid and the development of cataracts.
Increased brain function. Spices have a beneficial effect on the functioning of the brain, especially improving memory. For these reasons, in India, curry leaves are especially recommended for elderly people who are susceptible to dementia and Alzheimer's disease.
Reduced manifestations of toxicosis. Also in India, the drug is recommended for use by pregnant women on the cob, it is believed that the spice better avoids toxicosis.
A beneficial infusion for healthy hair. Another red effect of curry leaves is a pleasant infusion onto the hair. The product adapts to their growth, prevents fade, moisture, shine, and gives shine and brightness to the color. Many women are well aware of this effect, and therefore not only regularly add spices to the juice, but also apply different masks on its basis.

As you know, curry leaves are a very rich product. This regular practice will lead to overall health of the body. Spices have great value among similar herbalists: for a long and healthy life, it is recommended to start the morning with steamed leaves, they just need to be chewed or trimmed and, for example, added to yogurt.

Contraindications and Skoda curry leaves

However, before you rush to ignore the recommendations of healers right away, you need to pause for a second and understand that a skin product may be both indicated before drying and contraindicated. This is especially true for exotic products such as curry leaves and for our body.

First of all, it’s important to say that spices need to be consumed in small quantities, since you don’t have any problems with your health, I’ll bring you just the bark. And the axis, when “overdosed”, can be avoided because of other unacceptable symptoms that appear due to dislocation of the schistula.

Skoda curry leaves can cause allergies to those who, we repeat, are still an exotic product for us. It is also easy to say that it is the responsibility of women, pregnant women, and young children to show caution. In the section about measles, we talked about those who in India offer spicy leaves to expectant mothers to prevent toxicosis, because of the need to understand that this product is essential for similar women. It is better for Russian new mothers to know the most common symptoms of toxicosis for our region.

There is nothing more about the contraindications of a similar spice, which seems to be unknown, if you have health problems of a different nature, be sure to consult a doctor before using curry leaves in recipes!

How to eat curry leaves

Spices can be spiced in cooking either fresh or dried. Naturally, the fresh product retains more bark, but in our region there is a chance to find khiba sho leaves in the dried form, so we are deprived of being satisfied with such a variety of spices.

However, at the gathering they give priority, especially to a fresh look, which means that the product is not just like a seasoning. In India and other similar countries, curry leaves are used as a stand-alone herb, in small quantities in raw varieties and in large quantities in heat-treated varieties.

This fact is once again disturbing the relationship of these nationalities to spices. And behind their essence - their appearance, smell, taste - the leaves of the Murraya tree are very similar to a bay leaf, and, wait, none of us will think about it, let’s say, extinguish the bay leaf and there is this “garnish” with meat, but in India and other countries it will immediately begin to settle.

Recipes for herbs with curry leaves

As we have stated that the spice is similar in many respects to the well-known bay leaf, we can conclude that the curry leaves of the prepared unsweetened herbs are not surrounded by any boundaries. Spices are wonderfully versatile, be it soups or hot herbs, so the field for experimentation here is greater.

However, if you want to prepare any branded grass, try one of the recipes we have provided:

Spicy shrimp in coconut milk. Pour raspberry oil (2 tablespoons) into a deep frying pan, place the shredded tsebul (1 piece) in it and fry until you get a light golden color. Add curry leaves (2-3 pieces) and chasnik (4 cloves), prepare a couple more khvilins. Next come the spices: cumin (2 teaspoons), garam masala (1 teaspoon), black pepper for relish. Through the khvilina, put troches of rose tomatoes in your juice (250 grams), peeled shrimp (800 grams) and simmer the dish for about ten khvilins, then pour in coconut milk (250 ml), add some chili (1 piece), adding relish. . After two weeks, you can eat the grass, and you can easily eat it with basmati rice and fresh cilantro.
Red sochevitsa soup. Sochevitsa (1 bottle) soak for one hour (preferably overnight), then rinse it, transfer to a saucepan of water (4 bottles) and cook until soft. Heat olive oil (30 ml) in a frying pan, add spices - turmeric (1 teaspoon), cumin (1 teaspoon), mustard (1 teaspoon), garam masala (2 teaspoons), curry leaves (2-3 pieces) ), chasnikov paste (3 teaspoons) and asafoetida (pinch), through khvilina - cilantro (20 grams), simmer everything at once for 2-3 khvilini. Transfer the sumish to the soup, add salt until it tastes good and after 3-5 minutes, remove from the heat.
Lemon rice. Heat the rosemary oil (2 tablespoons), add mustard (1 teaspoon) and cumin (1 teaspoon) to the new plant. If the aroma begins to spread in the kitchen, put dry rice (150 grams) in a frying pan and brush it until it becomes clear. Add turmeric (1 teaspoon), cinnamon (1 stick), curry leaves (1 piece), rodzinki (60 grams), lemon zest (from one lemon). Pour water through the hole, about 2 centimeters per serving of rice. When the wine is ready, add lemon juice (50 ml), chopped parsley (20 grams), salt until relished. Stir in the fire, pour the dish under the lid and let it sit for 5-10 minutes and eat.
Curry with chicken and pepper. Heat rosemary oil (2 tablespoons) in a deep frying pan, coat the sliced cibul (1 piece), add chasnikov (1 teaspoon) and ginger paste (2 teaspoons), as well as spices - garam masala, cumin, cinnamon, turmeric (1 teaspoon each), mustard (0.5 teaspoon), stew for 3-5 chickens. Place chopped chicken breasts (2 pieces) and zukor (1 teaspoon) into large cubes, cook 10 chickens. Add diced tomatoes (150 grams), bell peppers (3 pieces), tomato paste (1 teaspoon), curry leaves (1-2 pieces), pour in broth or water (200 ml). Extinguish 20 hvilin. Season the finished herb with coriander (1 teaspoon) and serve.

Almost all the herbs from curry leaves, as suggested by us, have been combined, spicy, hot and aromatic - traditional Indian cooking at its best. However, if you realize that there are plenty of spices for you, you can reduce the quantity or add fewer varieties. The original taste suffers, but familiarity with similar cuisine will still be possible.

The Murraya tree bears black berries, which can also be eaten, but they must be removed to remove the stink.

A large number of essential oils are included in the storage of curry leaves, and a hundred-fold mixture of them can be diluted according to the region of growth at significant intervals, amounting to 0.5 to 2.5%.

The spicy leaves are highly valued by Ayurveda, and are used to treat sore throats and other illnesses of respiratory diseases. As a foreign medicine, the drug is used for the treatment of skin ailments, including eczema.

In India, curry leaves are called mitha-neem, pata or neem.

To prepare the leaves as a stand-alone side dish, simmer them in coconut water or brush them with olive oil until crisp.

Prepare the product with aromatic algae oil, pour it into a frying pan over high heat, and when it gets hot, add curry leaves. They are pulled out and discarded through a bunch of quills, and the oil develops a spicy aroma and taste.

To add spice to dried leaves, you need to choose the brightest leaves, which are fresher. You can save them no more than two times.

Watch the video about curry leaves:

This is a very rich product that has a strong healing effect on the entire body. In addition, this is a wonderful spice, as if the herbs were original. In our country, it is not so easy to find fresh curry leaves, but there is still a chance to buy dried ones. If you have such a chance, we recommend that you quickly use it, add spices and prepare some kind of crown herb with it. However, do not forget to check any contraindications before using the product.

Curry is made from leaves picked while still fresh from the branches of the curry tree, which grows in late Asia. This tree also grows in countries such as India, Thailand, and Sri Lanka. This tree does not exceed a height of 4-6 m, the stem can reach a diameter of 40 cm. The flowers are small, white in color with a pleasant aroma. Curry fruits are berries, covered with a black, shiny skin, they smell naturally when washed out from a dry brew.

The name “curry” may be directly related to the inhabitants of Britain, part of the stench is due to the fact that Indian cooks add the leaves of the same spice tree to relish the mixture of “curry” seasonings under their secrecy some preparation. In India, curry leaves are called “curry-phulia”, “mitha-nim”, unintelligibly “neem” and “curry-patta”.

The term “curry” has additional meanings, for example, it is the name given to meats that are popular in the modern part of India, spicy for relish, thick and rare herbs, which include stewed vegetables, meat and beans ov. It is also called a spice mixture based on turmeric root, which was first grown in India and then became widely popular in other places.

Vicky curry in cooking

Cooks use curry leaves mainly for preparing soups, hot vegetables and snacks. The curry is rich in flavor, “baking” with aromas that “warm” and delivers a rich bouquet of savory flavors, both chillies and other hot herbs. Curry leaves, with their fresh appearance, are almost reminiscent of laurel leaves; their freshness and strong aroma, similar to the aroma of anise, but with notes of citrus and herbs. It’s a pity, but the curry leaves should be frozen with freshly picked leaves. In other cases, the stench will lose its powerful aroma.

In the present part of India, as well as in Ceylon, cara leaves are supplemented with herbs from vegetables and grains, and soups are flavored with them.

It is recommended to coat the curry leaves in oil until the crystals appear. Residents of India often coat curry leaves in “ghee” (ghee made from female buffalo milk). Olya, in which the leaves were cooked, becomes aromatic, it is not thrown away, but stooled by the Indians and beyond.

According to the folk tradition, Indian cooks add the pulp and milk of coconut peas from curry leaves, and residents of the western coast even like to combine this spice with fish and seafood. The shrimp have a particularly spicy taste when cooked in a sauce whose ingredients include curry, ginger, coconut milk, cibul and green chili pepper.

Residents of Sri Lanka add curry leaves to their curry and yalovichi meat. You can’t do without this spice in the vegetable dish “kottu-roti”, in which the crust is also crumbled, after which all the ingredients are greased.

Dry curry leaves are included as a non-sticky component in the spice collection warehouse, which is called “Curry”.

Warehouse and brown curry leaves

Freshly picked curry leaves rich in essential oil. The composition of this component is unstable, it can be deposited due to the growth of the tree, but most often it varies from 05 to 27% in the curry leaf.

The bark of essential oil from the leaves of this plant is not confirmed by scientific medical research, aromatherapists have successfully infused this ingredient in the treatment of diabetic diabetes, to cleanse the skin against inflammation got hairy Curry leaves are especially recommended for those who have sensitive skin, susceptible to various allergic reactions, and for those who suffer from flaking or eczema of the skin. Curry leaves are better able to absorb protein that can be found in cereals and legumes.

As soon as the empty mouth appears, if you don’t have to wait too long, you need to chew the leaf or apply two slices and paste on the wound. After such an unforeseen procedure, it will likely drag on for a long time, and then you will know nothing.

Lifetime value: 100 g of freshly picked curry leaves contain 190 kcal, whereas dried leaves have much more calories.

Kviti Murraya exotica

In small places in beautiful Florida, people live in big houses - some larger, some smaller. There are a lot of little buildings in the back yard, usually with a swimming pool, sometimes small, and a ridge in front of the façade. And the gentleman decorates his plot in his own way, who has only a palm tree, an araucaria and a broken lawn, and who grows a whole jungle with the most beautiful growths, transforming a modest bowl of living on the right side of the bungalow. One of the most popular ornamental plants found in Florida is its friend Fatherland - Murraya.

The genus of plants, called "Murraya", has twelve species. This is one of the largest family Rutaceae (which includes, for example, citrus fruits), representatives of which produce alcohols of the carbazolic group - special aromatic organic compounds. The stench itself gives these plants a unique exotic aroma, which combines hints of citrus and anise.

In the Fatherland - in the subtropical and tropical regions of Asia, in modern India, in the Sri Lanka and in many areas of Australia, the Murray can be found everywhere. Some parts of these plants are used in folk medicine, and the leaves of one of the species V enter the warehouse of the famous Indian curry spice. The most famous and popular is Murray Koenig ( Murraya koenigii) and Murraya Hurtovina, she’s exotic ( Murraya paniculata sin.murraya exotica). The report will tell you about them.

Curry tree

Murraya koenigi is a small tree of about three meters, the size of which does not exceed 40 cm. The pinnate, even fragrant leaves are formed from thin, narrow leaves. The fruits are friable, white and also stale. After flowering, small fruits appear, similar to berries, which in the world of ripening bloom in a dark, even black color. The stench is natural, and there is a hint of licorious taste, and it is desolate to forget what is in them.

Murraya Koenig is often called the curry tree, the fragments of its leaves are a stock of seasoning. And the main stock of curry includes a lot of ingredients, and the main stock is turmeric , In India, murray leaves and astringents are added to the curry, without them the seasoning is not relished by the Indians. The leaves and fruits of the curry tree are very similar to the leaves and fruits of neem - one of the most important plants of India, so in many Indian dialects this type of murray is called white neem (the fruits of neem are light), sweet neem Imom (the fruit of neema is bitter), and in Tamil it is called generally called kariveppilai – kari – curry , veppu – him , ilai – sheet.

The curry leaves are even more tender and permanently robs the mouth of the taste of freshness. Of course, it is best to serve them fresh, but if there is a need for further preservation, they can be frozen. In this type, the leaves should not be pulled away from the petiole, otherwise they will lose most of their aroma. As a spice when preparing herbs in Asian cuisine, it is best to brush the leaves in hot olive oil or Indian oil. This addition gives the herbs a unique piquancy and delicious taste.

Cream of cooking leaves of the curry tree are widely used in all systems of traditional medicine, which is found in countries grown in the territory of the Indian subcontinent. Curry is especially successfully used in Ayurveda, sometimes giving simply disappointing results. The beneficial effect of the essential oil of Murraya koenigi in cases of blood disease, hemorrhoids and viscera has been confirmed by visiting physicians, and the current stagnation gives good results in the treatment of skin diseases characteristic of the tropics iv, as well as for bites and severe comas. In addition, Olya Murrayi is an invaluable natural repellent.

Buy curry leaves from cosmetology. Fresh leaves, grated to a paste-like consistency and mixed with turmeric, and a face mask for facial skin, especially with problem skin: careful drying of two layers - and dilated pores and blackheads are not needed There will be nothing but a clean skin.

By boiling the leaves in coconut oil, it contains natural vegetable oil for hair, which not only prepares vegetable oil, but also nourishes root hair and stimulates its growth. The wonderfully smooth hair of Indian women is visible to the whole world. And the secret is simple: already after a skin mitt, put on them a mask from the mouth, cut from curry leaves, hibiscus () and fenugreek (Trigonella foenum-graecum)

Kviti Murraya koenigi

Murraya Koenig, as well as other murrays, can only be found in the front gardens of subtropical Florida. The container is growing miraculously like a room tree. All it needs is a sufficient amount of sunshine, regular watering, warmth and a little lightening throughout the winter months. A sprout of Murraya will be added to your bed and fill the entire apartment with the aroma of its fruits. In the winter, you can harvest a crop of small berries and, having cleaned them, plant them.

Exotic beauty - maximum and minimum

Murraya paniculata is often called orange jasmine. And although the aroma of white flowers is not at all similar to the sweet smell of flower jasmine, the association has become clear. Small, collected in small round clusters that resemble the shields of Kazkov elves, flowers that generously cover the entire forest, smell of fleur-d'orange - the orange-innocent aroma of names. Sometimes the flowers have a delicate creamy color, and then the smell is as expensive as ivory.

If you want this evergreen to grow tall, the growth of a mature tree reaches 4 meters, so it can be grown not only like a tree, but also trimmed like a tall bush. At this time, Murraya becomes simply unappreciated, like a living arable garden. Color the murray with a stretch of mustache rock.

After flowering, long-rounded fruits, similar to berries, are formed, measuring 1-1.5 centimeters.

The buds are green, when they are ripe, the fruits turn bright orange or red. There is not much pulp in them, and in the middle there are two pressed ones, one to the other. These fruits are eagerly eaten by birds, which in this way lurk in the wider vegetation of the great landscape.

Murraya exotica (Murraya exotica - synonymous with Murraya paniculata) has most easily taken root outside its natural range - in modern Europe and especially in Florida (USA). In part, this is due to its inflexibility to the storage of soil: it can grow on edible soil and on clay soil, on meadow soil and on acidic soil, on loam and salt marshes. It is also easy to withstand severe frosts.

Roslina is a little sick to the point of illness, actively attracting birds and birds, chatter and chirping that give the little garden additional charm.

Like Murraya Keniga, Murraya exotica is easily propagated by plants - their similarity can be as high as a hundred hundred. You just need to thoroughly clean them from the casing (this is where the sprouts go) and plant them as soon as possible. However, live bait taken from young fish that have not matured gives bad results.

Tsya bula, so bi moviti, maximum beauty: tree, tall bush, living creature... And the axis is a dwarf cultivar Murraya exotica var.minima does not grow above 50-60 cm.

Murraya exotica minima in container

This is a very good growing plant. It is growing at full speed, and having already reached a height of 4-5 cm and only 3-4 leaves, it begins to bloom! As with its larger relative, the color and development of the red fruits of this minimalist is preserved over time.

Murraya Exotica var.minima, due to its miniature nature, is wonderfully suitable for use in home minds, since you live in a climate that is not at all subtropical. - the size of the yard plant should not exceed 30 cm. Like all murrays, they need plenty of light, winter watering, moderate watering - less than underwater, less than overwatering - and more than enough. No more life.

Kviti ta plid yuniy
Murraya exotica minima

When breeding, such as Murraya paniculata, it is necessary to remove the hull thoroughly. You need to be especially careful when handling them - the stench is low, has the consistency of green peas and is easy to smell. From two halves two independent shoots sprout. If it is not immediately planted after it has been picked from the plant, it must be kept unpeeled, and then, when planted, soaked beforehand, so that the membrane can be easily and safely removed. Make sure to plant it in loose, well-drained soil. Water regularly, but do not allow it to overflow, and after 1-2 years, come out of the ground. The new plant will soon be ready, having received your turbo, to dissipate its snow-white flowers and beads of red berries.

And this is a simple culinary recipe that allows you to combine native potatoes with exotic herbs. If you don’t yet have Murraya bud, curry leaves can be purchased from specialized Asian stores.

One kilogram of small potatoes, especially the rye variety, wash well, without peeling the skins, and boil until tender. Add water and cool the potatoes to room temperature. Then cut the halves and place them back in the pan. Season with salt and pepper until relished, add a teaspoon of fresh turmeric or ginger, 3-4 cloves of chopped chasnik and a dash of lemon juice. Mix everything well.

Fill a large frying pan with high sides with olive oil and place on the stove. When the oil is hot, add two teaspoons of mustard seeds and 8-10 curry leaves. As soon as the mustard seeds begin to burst, add to the prepared potatoes and, stirring, brush until the heat reaches a strong heat until a golden brown crust is formed. A large number of brown spices add an exotic flavor to this simple dish, and it is also possible to reduce its calorie content - 100 grams of such greased potatoes contain only 136 calories.

Delicious!

Curry leaves for healthy food

(Mitha Nem, Muraya) – this is the spicy leaves of the tea leaves Murraya koenigi from the Citrus family. Neem leaves have a subtle, hot, spicy aroma with hints of shavli, parsley and red pepper. When freshly picked, the leaves have a strong aroma similar to anise with a citrus-herbal flavor. The leaves are not in the same family as our bay leaf.

Likuvalny and corrosive power

Korisni vlastivosti

Curry leaves are one of the world's greatest natural antiseptics. The spice actively cleanses the blood and removes waste products and toxins from the body.

Spices stimulate appetite and help with dysentery, diarrhea, and enterocolitis.

The leaves have a healing, tonic and antibacterial effect. Spices help with coughs, sore throats, and asthma. It is known as a fever-reducing and blood-spinal infection.

The spice helps with hepatitis and cholecystitis. It cures fire processes in nirkah, pneumonia, polyarthritis, osteochondrosis, fire of the honeycomb.

It is used to cleanse the skin. Particularly brown for people with fragile and delicate skin, sensitive to peeling and eczema. Spicy mild furunculosis of the skin and other bacterial infections, soothes closed wounds. A very good effect can be applied to the skin using neem powder mixed with oatmeal beard at a ratio of 1:5 (1 tablespoon neem powder and 5 tablespoons beard). You can add ready-made neem powder or add leaves to the mixture.

As a face mask, you can apply fresh neem leaves, grind with turmeric to a paste. This mask cleanses the skin, unclogs pores, and relieves blackheads.

Zastosuvannya at the cookery

Add kari leaves at the beginning of cooking and at the end. Adding spices at the end of cooking, let the herbs sit under the lid for 5-10 minutes.

In India, coat neem leaves in melted ghee until they become crispy, then take the leaves out of the oil and soak in the oil, which has infused the wonderful aroma of curry.

Spices are topped in soups, especially legumes, hot vegetable herbs (sabji, curry), in cereal side dishes and appetizers. In traditional Indian herbs, neem leaves are most often eaten with coconut pulp or coconut milk.

The leaves can be brewed into tea with ginger and cardamom.

Dozuvannya

Add 3-5 leaves of grass for 4-5 osib.

Combined with other spices

Black pepper, turmeric, paprika, asafoetida, green and black cardamom, kalinji, black mustard, ginger, cumin, cumin, cloves, parsley, celery, etc.

Neem leaves go into the warehouse of sumisha spices Curry.

Contraindicated

Individual intolerance, vomiting, children under 2 years of age.

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Spices and herbs for healthy food

Spices and spices for a healthy meal - brown power, delicious power, curd, combined with other spices.

Ajwan	Anise	Asafoetida
Star anise	Basil	Barberry
Vanilla	Carnation	Girchytsia Zhovta
Girchytsia black	Ginger	Kalinji
Cardamom greens	Cardamom black	Curry leaves
Coriander	Cinnamon	Kumin
Turmeric	bay leaf	Marjoram