NAMES-The small flowers are white and fragrant.

The small and narrow leaves somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Karuveppilai (translated to Black Neem leaf) in Tamil and Malayalam, Karu/Kari meaning black, ilai meaning leaves and veppilai meaning Neem leaf. In the Kannada language it is known as Kari BEvu and Karivepaku in Telugu, again translating to the same meaning Black Neem leaf.

Other names include Kari Patta (Hindi), which probably is a corrupt translation of Karuveppilai, noroxingha (Assamese), Bhursunga Patra (Oriya), Kadhi Patta (Marathi), Mithho Limdo (Gujarati) and Karapincha (Sinhalese).

LEAVES - USES- Ripe & Unripe fruits.


The leaves are highly valued as seasoning in South 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 though they may be stored in a freezer for quite some time; however, this can result in a loss of their flavour. They are also available dried, though the aroma is much inferior.

The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. Their properties include much value as an antidiabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc.

PROPAGATION

Seeds must be planted fresh; dried or shriveled fruits are not viable. Plant either the whole fruit (or remove the pulp) in potting mix and keep moist but not wet. source

Healing Plant

Curry leaf is used in South Asian traditional medicine to treat the digestive system, skin conditions and diabetes. Its anti-diabetic properties are supported by scientific research.

quote:

Originally posted by chameli:
curry leaf is NOT bay leaf

now you know they are totally different....originated fm 2 different areas...
Curry is native to India...Bay is native to Mediterranean....

Bay Leaf

Bay leaf (plural bay leaves) refers to the aromatic leaf of the Bay Laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.

The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean Cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.

History/Region of Origin

The bay leaf originated in Asia Minor, and spread to the Mediterranean and other countries with suitable climates. Bay leaf is not grown in Northern regions, as the plants do not thrive in cold climates.

Turkey is one of the main exporters of bay leaves, although they are also grown in areas of France, Belgium, Central and North America, Italy, Russia and India. The laurel tree that the bay leaf comes from was very important both symbolically and literally in both Greece and Rome. The laurel can be found as a central component found in many ancient mythologies that glorify the tree as a symbol of honor. This association continues today.

Bay leaves are one of the most widely used culinary herbs in Europe and North America. The bay laurel tree has been cultivated since the beginning of recorded history

Cham...just wanted to be sure of the difference...while in India....saw these curry tress all ova....
everyone pick the fresh leaves for their curries....now we know the difference...

Taste and Aroma

If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable in cooked foods than the taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. Bay leaves also contain the essential oil eugenol.

USES

Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaisse and bouillon. The leaves are most often used whole (sometimes in a bouquet garni), and removed before serving.

In Indian and Pakistani cuisine bay leaves are often used in biryani and many salads. In Japan, too, it has a long history as a herbal ingredient.

Bay leaves can also be crushed (or ground) before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, and there is less chance of biting into a leaf directly.

Bay leaves can also be used scattered in pantries to repel meal moths and roaches.

Misconceptions

A number of members of the Laurel family (including mountain laurel and cherry laurel) have leaves that are poisonous to humans and livestock. While these plants are not sold anywhere for culinary use, their visual similarity to bay leaves has led to the oft-repeated belief that bay leaves should be removed from food after cooking because they are poisonous. This is not true - bay leaves are safe to eat.

However, they remain very stiff even after thorough cooking, and because of this, they are not considered culinarily acceptable, and could even pose a potential choking hazard, and are occasionally the cause of emergency room visits for cutting or obstructing internal organs.

This is the reason why all recipes that use bay leaves will recommend their removal after the cooking process has finished

Cultivation

Gardeners in frost-free or light frost areas will find that Bay Laurel seedlings planted in the ground willingly grow into large trees, 38 feet and taller; but when kept pruned the Bay Laurel tree can thrive as a small bush.

Bay Laurel can also be grown in containers, the size of which limits the ultimate size of the trees. New plants are often started via layering, or from cuttings, since growing from seed can be difficult.

Bay trees are difficult to start from seed, due in part to the seed's low germination rate, and long germination period. Fresh seeds with the pericarp removed typically have a 40% germination rate, while dried seeds and/or seeds with an intact pericarp have yet lower germination rates.

In addition, the Bay Laurel seed germination period can be 50 days or more, which increases the risk of the seeds rotting before they germinate. Treating the seeds with gibberellic acid can be useful in increasing seed yield, as is careful monitoring of moisture levels in the rooting media.

source

Bay Leaf Tree

ur welcome...now amral have to move to the Health forum....

Laurel (Bay) Tree With New Growth

Ripening Laurel Fruits

Dried Bay Leaves

quote:

Originally posted by chameli:
RQ, byt looking at the leaves, i still think they are the same...they serve the same purpose for me

same purpose...but different taste....taste test a fresh leaf....you will see the difference....