Murraya koenigii (L.) Spreng, commonly known as the curry leaf plant, is a tropical evergreen in the Rutaceae family valued for its aromatic foliage and therapeutic potential. This review synthesizes current knowledge on its taxonomy, chemistry, biology, and uses. M. koenigii is a small tree or shrub (2–6?m tall) with pinnate leaves and clusters of fragrant white flowers . Chemically, it is rich in carbazole alkaloids (e.g., mahanine, koenimbine, girinimbine) as well as flavonoids, phenolics, terpenoids, and vitamins. These bioactive compounds underlie diverse pharmacological activities: potent antioxidant and free-radical scavenging effects, anti diabetic and hypoglycemic effects, significant anti-inflammatory and analgesic actions, and broad-spectrum antimicrobial activity. In traditional medicine, curry leaves are used for digestive, antipyretic, and metabolic ailments, while in cuisine they flavor curries, chutneys and porridge; nutritionally, the leaves supply vitamins A, B, C, calcium and iron. Horticulturally, the plant thrives in tropical/subtropical climates, prefers well-drained soil and ample moisture, and is propagated from fresh seeds (which are recalcitrant) or cuttings. Common pests include sap sucking insects and leaf-feeding caterpillars. Economically, M. koenigii supports culinary spice markets and niche uses in cosmetics (e.g. hair oils, soaps, perfumes) and is being investigated for pharmaceutical applications. Ecologically, it contributes to agroforestry biodiversity, providing nectar for pollinators and shade in agroecosystems. This review highlights the need for further research on the plant’s cultivation optimization, pharmacological validation in clinical contexts, and sustainable use in the food and health industries.
Murraya koenigii, Anti- diabetic, Nutritional, Culinary spice.
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