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| Botanical Name: | Murraya Koenig |
| Country of origin: | India |
| Colour & Odor: | It has strong and pleasant aroma,It is pale yellow in color, |
| Extraction Method: | Steam distillation |
| Solubility: | It is soluble in alcohols and oils |
| Blends well with: | Curry leaf oil blends well with all the other oils but most commonly it blends well with Bergamot, Cedarwood oil. |
| This oil blends well with ambrette, Amyris, Black Pepper, Cardamom, Cassie, Cistus, Frankincense, and essential oils. The agarwood oil suppliers in India offer these oils to fragrance makers and other users for blending purposes.: | The use of curry leaves in India and Sri Lanka has been seen for over decades. It was used in various dishes in South India and Sri Lanka. In the late 18th century curry powder was invented by the Britishers. For over centuries people are using curry leaves and are aware of its health benefits. Curry leaves are being used for thousands of years in making curries, south Indian dishes and various other dishes as well. It is also used for various medicinal benefits. |
| Uses: | Curry leaves is helpful in weight loss, it curs diarrhea, treats digestion, prevents nausea, protects against Pathogen attack, anti-diabetic properties, good for eyesight, it helps in fighting stress, it heals wounds, fights cancer, lowers cholesterol levels. It is also helpful in protecting our liver. |
| Therapeutic Benefits: | Curry leaf oil has antibacterial, antifungal, antiseptic and anti-inflammatory properties. |