Is Curry Leaf Powder the New Superfood?

The centuries-old curry leaf — used fresh or as a dried powder — is remarkably nutrient-dense, packing fibre, phosphorus, magnesium, copper, calcium, iron, vitamins, antioxidants, amino acids and flavonoids. Its properties are anti-inflammatory, anti-microbial, antioxidant, anti-diabetic, anti-fungal, anti-carcinogenic and hepato-protective.

Benefits for women

Curry leaf may help with diabetes, greying hair, motion sickness, obesity, dandruff, mouth ulcers, acne and cholesterol. During pregnancy it offers iron support and relief from morning sickness. Around menopause it can reduce hyperlipidemia and supply calcium to help protect against osteoporosis.

How to use it

Use it as a remedy — a curry-leaf-in-coconut-oil hair tonic, or a paste boiled in milk for the skin — or in recipes such as chutney, curry-leaf rice, or added to upma, idli, dosa and sambar.