The Curry leaf (kaloupilé or caloupilé) is a tree of 5 to 10 meters high
with a trunk and branches of great finesse
imported by the Indian committed after the abolition of slavery in the island of Reunion.
It reproduces by rejection, which makes it particularly quick to colonize space.
Curry leaf description.
Its leaves are shiny, dark green are fairly small and regularly arranged on both sides of the gill. These have a very particular smell when they are wrinkle: foul and pungent.
Its scientific name is Murraya koenigii and evokes JA Murray, who edited the eighteenth century Linnaeus Systema vegetablium. It is part of the family Rutaceae. It is also known as the curry leaf.
Curry leaf is native to tropical Asia, especially India, and it grows wild in northern Thailand and is grown in Malaysia. It is unknown in the West Indies, while in the gardens Reunion and Mauritius he acclimated to the point of becoming invasive.
The poet and painter Reunion, Jean Albany, reports that the island of Reunion is “this shrub is often found near Malbars chapels.” It was once planted it there.
Using the curry leaf
The curry leaf is mostly used in Indian cooking and Burma. It occurs in all countries of South-East, South India, Burma, Thailand, Vietnam. Indeed, most meals at the island massalé has some kaloupilé leaves for flavor.
Some preparers masala powder incorporate leaves roasted and powdered in their condiment. Danielle Mukherjee, in his book on Indian cooking this spice considers the poor as “the indispensable complement of certain preparations of southern India, as the opuma.”
The roots, bark and leaves of the tree are used in medicine, internal and external use. Infusion, the leaves would reduce tension. Crushed with rice bran, it fights against colic.
More posts here about creole cuisine, enjoy your dishes with curry leaf.