Curry leaves

Curry leaves, commonly called as Kaddi patta are widely used in Indian food preparations to add flavor. Curry leaves have a characteristic aroma and a number of medicinal properties.
Curry leaves can be eaten on an empty stomach to help improve digestion due to its carminative property as it provides relief from flatulence. It also helps lower the level of triglycerides and increase good cholesterol in the body. Curry leaves might also help manage the level of blood glucose due to its anti-diabetic and anti-inflammatory activities. They protect the body against certain diseases due to its antioxidant properties which fight against the free radicals and prevents cell damage.
As per Ayurveda, adding Curry leaves to your regular diet (for example in poha, kadhi or sambhar) helps in weight loss due to its Deepan and Pachan properties.
A paste of Curry leaves or oil are beneficial for hair as its application helps maintain the natural color of the hair. Vitamin C present in Curry leaves nourishes the hair roots which thereby promotes hair growth and controls hair fall. Curry leaves face pack, when applied evenly on the face, helps maintain the skin color due to the presence of antioxidants such as vitamin C[2].

Murraya koenigii, Kaddi patta, Narasingha, Bansang, Kariaphulli, Gornimb, Kadhilimdo, Mitha neem, Karibaevu, Kariveppu, Kadhinim, Poospala, Godnimb Bhursunga, Karivempu, Karuveppilei, Karivepaku, Karivemu[1].

Plant Based