Murraya koenigii (L.) Spreng.

Daun kari (Murraya koenigii) is a shrub or small tree 4-6 meters tall of the Rutaceae family, native to the Tarai region of Uttar Pradesh, India, and carried by South Asian immigrants as far as Indonesia and South Africa. Besides being a seasoning that adds the distinctive aroma to curry dishes, its leaves are also used in traditional hair care. Its benefits are also believed to include reducing hair loss, preventing premature graying, and helping control blood sugar levels.

Grows well in tropical climates from lowlands up to an elevation of 1,600 m above sea level. This plant needs plenty of water and adequate sunlight. Optimum temperature is around 22-25 °C, with average rainfall of 1,400-1,800 mm/year. Favors fertile, humus-rich, well-drained, moist soil at pH 5.5-6.5.

• Stem finely hairy, black bark.
• Leaves compound, pinnate, distinctively aromatic, glossy dark green.
• Flowers small, white, clustered, with a fragrant scent.
• Fruit round. Young fruit green, ripe fruit purplish-black, 8-12 mm in diameter.

• Propagated through seed and stem cuttings.
• Before planting, clean the seeds and sun-dry for about two days. Place the seeds in a container and wait for roots to form, about a week.

Phenols, sterols, steroids, saponins, quinones, alkaloids, flavonoids, tannins, essential oil, terpenoids, caryophyllene, α-pinene, β-phellandrene, α-humulene, germacrene.

Treats diabetes, anemia, high cholesterol, high blood pressure, kidney problems, diarrhea; promotes hair growth; reduces hair loss; prevents premature graying.

• Select fresh curry leaves.
• Wash the curry leaves thoroughly under clean running water, then drain.
• Dry to reduce moisture content. Drying methods include air-drying (wilting) and oven-drying (50 °C), each for 72 hours.
• Once dry, grind the leaves into a powder.

Also known locally as Sicerek (Minangkabau). Salam koja (Jakarta), Temurui (Aceh), Tikusan (Java), Ki becetah (Sunda)