Parts used: Leaves,berries
Curry patta is a common flavoring in Indian foods. It has strongly scented leaves ,clusters of small fragrant white flowers,and pink to black berries.Curry patta is a native to subtropical forests in southern Asia. Widely cultivated in India for the leaves.
Curry Patta leaves increase digestive secretions and relieve nausea,indigestion,and vomiting, diarrhea and dysentery. The leaves are also considered a hair tonic in India and thought to prevent graying .It may also used as a poultice to heal burns and wounds.The juice from the berries mixed with lime juice and applied to soothe insect bites and stings. Curry Patta contains over 20 alkaloids,a glycoside,volatile oil,and tannins