Curry Leaves: A Treasure Trove of Flavor and Healing in Sri Lankan Cuisine
Curry leaves, known locally as karapincha, are a staple ingredient in Sri Lankan cooking, celebrated for their distinctive aroma and deep flavor. Their presence is so integral to local cuisine that it’s hard to imagine a traditional Sri Lankan dish without them. But the value of curry leaves extends far beyond taste—they are also revered for their remarkable health benefits.
Native to South Asia, the curry leaf plant (Murraya koenigii) belongs to the Rutaceae family, commonly known as the citrus family. While widely used in Sri Lanka, these leaves are also found in India, Pakistan, China, Australia, and several African and North American regions.
Nutritional Powerhouse
Curry leaves are rich in flavonoids and dietary fiber, both of which contribute to heart health. Studies have shown that these compounds help regulate LDL (bad) cholesterol levels by reducing its absorption in the body—making curry leaves a natural remedy for those managing heart conditions.
They are also a good source of iron, an essential mineral for maintaining healthy blood and preventing anemia. Additionally, curry leaves possess potent antioxidant properties, helping to detoxify the body and reduce oxidative stress. This makes them particularly beneficial for individuals with diabetes, as they assist in managing blood glucose levels.
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