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Curry leaf

Lá cà ri

Murraya koenigii

Rutaceae · Lá · Leaves · Steam-distilled

Botanical illustration of Murraya koenigii; leaves used to extract Curry leaf essential oil
Curry leaf essential oil, extracted from the leaves of Murraya koenigii. Botanical illustration, Lê Mai Library.

Safety

Skin sensitization if oxidized

Oxidation products of α-pinene and (+)-limonene may sensitize skin.

Store in dark, sealed, refrigerated container. Add an antioxidant to formulations.

No information on dermal reactions or acute toxicity for curry leaf oil or β-phellandrene.

Malaysian research recorded curry leaf oil (rich in β-caryophyllene and α-caryophyllene) shows anticarcinogenic activity against MCF-7 breast cancer cells in vitro.

Usage guidelines

Storage
Dark, sealed, refrigerated; add antioxidant

Chemistry

Volatile constituents
β-Phellandrene24.4 %
α-Pinene17.5 %
β-Caryophyllene7.3 %
Terpinen-4-ol6.1 %
(+)-Limonene5.1 %
γ-Terpinene4.9 %
α-Phellandrene4.8 %
Sabinene4.1 %
β-Pinene3.7 %
α-Terpinene2.8 %
β-Myrcene2.3 %
(E)-β-Ocimene1.8 %
α-Terpineol1.6 %
α-Thujene1.6 %

Botanical source

Murraya koenigii is a small tree of South Asia. The leaves are an essential spice in Indian and Sri Lankan cuisine, particularly south Indian, curry, sambar, rasam.

The oil is steam-distilled from the leaves. Limited availability.

Family Rutaceae. Same family as citrus and Cape May, unrelated to 'curry powder' (curry powder is a spice blend).

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