Curry Leaves (Karivepaku)

Curry Leaves (Karivepaku)

Scientific Name: Murraya koenigii

Category: Fresh Leafy Vegetable / Herb

HSN Code: 07099920

Product Summary:

Curry Leaves, known as Karivepaku in Telugu, are aromatic, glossy green leaves widely used in Indian cooking for tempering and flavor enhancement. The leaves grow in clusters on a small tropical tree native to India and Sri Lanka. In addition to their culinary use, curry leaves are valued in traditional medicine for their therapeutic properties, including antioxidant, anti-diabetic, and cholesterol-lowering effects.

Physical Specifications:

Leaf Type: Pinnate with 11–21 leaflets per stem

Leaf Length: 2–5 cm

Color: Deep green, shiny surface

Texture: Smooth and tender when fresh

Aroma: Strong, distinct, spicy-herbal scent

Moisture Content: ~75–80%

Popular Varieties:

Regular Curry Leaf – widely cultivated and used domestically

Dwarf Varieties – used for pot cultivation and terrace farming

Nutritional & Health Benefits:

Water Content: ~75%

Calories: ~108 kcal per 100 g (used in small quantities)

Rich In:

Vitamin A, B, C, and E (supports eye, skin, and metabolic health)

Calcium and Phosphorus (strengthens bones)

Iron (prevents anemia)

Alkaloids and Flavonoids (antioxidant and anti-inflammatory properties)

Health Benefits:

Improves digestion and reduces nausea

Regulates cholesterol and blood sugar levels

Promotes hair growth and reduces hair fall

Boosts iron absorption and prevents fatigue

Helps detoxify the body and improves liver function

Storage & Handling:

Shelf Life:

Room Temperature: 1–2 days (wrapped in paper)

Refrigerated (4–7°C): 5 to 7 days (in airtight container or ziplock with paper towel)

Packaging Options:

Tied bunches, trays wrapped in cling film, or perforated polybags

Standard Pack Size: 50 g, 100 g, 250 g, or custom bulk

Handling Instructions:

Store in a cool, dry place away from moisture

Do not wash before storage; rinse just before use

Use freshly plucked leaves for best flavor and aroma