Curry Leaves
Carbazole alkaloids for blood sugar, cholesterol, and liver health.
Curry leaves (Murraya koenigii) are one of the most nutritionally dense culinary herbs in South Indian cooking. Beyond their role as a flavouring, they contain carbazole alkaloids — a unique compound class with documented anti-diabetic, anti-cholesterol, and hepatoprotective effects. One of the few herbs with 150% DV vitamin A.
Good for
- Iron levels
- Hair growth
- Stable blood sugar
Watch for
No specific contraindications.
Blood sugar regulation
Mahanimbine, GirinimbineCarbazole alkaloids (mahanimbine, girinimbine) inhibit alpha-glucosidase and stimulate insulin secretion. Animal studies consistently show significant blood glucose reduction.
Cholesterol reduction
Carbazole alkaloidsCurry leaf extract reduced total cholesterol by 25% and LDL by 29% in animal models. The mechanism appears to involve increased bile acid excretion and reduced hepatic cholesterol synthesis.
Liver protection
MahanimbineHepatoprotective against paracetamol, alcohol, and chemotherapy-induced liver damage in multiple animal studies. Reduces liver enzyme elevation (ALT, AST) markers.
| Nutrient | Amount |
|---|---|
| Energy | 108 kcal |
| Vitamin A | 1323μg RAE |
| Vitamin C | 4mg |
| Calcium | 810mg |
| Iron | 7mg |
| Carbazole alkaloids | Present |
Curry leaves are culturally undervalued in modern Indian cooking — typically fried in oil and then removed or eaten around. Cold-pressed curry leaves deliver the full carbazole alkaloid profile without the oxidation from frying. The alkaloids are heat-sensitive — cold pressing is actually the superior delivery method for medicinal compounds.
- Dinesh Kumar J et al. (2012). Antioxidant and antimicrobial activities of Murraya koenigii. Food Chem.
- Market
- Erragadda market and local Kukatpally vendors, Hyderabad
- Distance
- 5–10km
- Restocked
- Every 2–3 days
- Freshness
- Pressed within 12 hours of purchase
- Notes
- Fresh leaves only — dried curry leaves lose most of their carbazole alkaloid content. We never use dried.
Do
- Use fresh — dried curry leaves lose most medicinal alkaloids
- Excellent paired with moringa for a complete liver-support blend
Don't
- Don't fry before juicing — heat destroys the carbazole alkaloids
- Don't remove stalks when juicing — alkaloids are present throughout
Despite being called 'curry leaves', kadi patta has nothing to do with curry powder (which is a British-invented spice blend). The leaves get their name from Tamil 'kari' meaning sauce or side dish. They're a uniquely South Indian ingredient — virtually unknown in North India and absent from almost all international cuisines.
Have us press it
fresh for you.
First week is free. Skip the shopping list, the peeling, the press — we deliver curry leaves in its freshest form.