Curry Leaves.

Botanical name: 

Curry Leaves. Currie.—The leaves of the Murraya Koenigii Spreng. (fam. Rubaceae), a tree of India, are very largely used in that country as an aromatic, stomachic stimulant; when powdered and mixed with spices and other substances it forms curry powder, which is much used for seasoning food, rice, cooked dishes, etc.; it is also employed in dyspepsia, diarrhea, and even dysentery. According to J. Gr. Prebble (Pharmacographia Indica, vol. i), curry leaves yield to distillation a small quantity of volatile oil, and also contain a greenish-black resin, and a glucoside, koenigin. The clear oil extracted from the seeds is known as sima-bolee oil.

The Dispensatory of the United States of America, 1918, was edited by Joseph P. Remington, Horatio C. Wood and others.