45. Curry Leaf

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch45

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Curry Leaf, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch45

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • curry leaf, fresh curry leaves - in culinary practices of South India;
  • whole leaf, curative effect - treatment of ailments as dysentery, febrifuge for fever, tonic in ayurvedic therapy;
  • curry leaf tree - grown mainly in India and Sri Lanka;
  • water distillation, yielding essential oil - l-pinene, dipentene, l-terpineol, l-caryophyllene, and l-cadinene;
  • oil obtained by steam distillation of curry leaves;
  • free and glycosidically bound aroma compounds - from curry leaf;
  • curry leaf, in curries, chutneys, soups, and snacks - hot to taste;
  • essential oil, used in diluted buttermilk - popular as a soft drink;
  • essential oil and carbazole alkaloids - from leaves, with antifungal properties


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oils

  • Uses

  • References