What do a famous powder, an Asian tree and an aromatic herb all have in common? They are all called curry! All three can be 'grown' at home and all three can add some zing to your cooking. The term curry was adopted by the British from a Tamil word kari which essentially means sauce. It originally denoted a technique of cooking and not the mouth-watering final product. As the British became enamoured with the exotic flavours of curry they invented curry powder which combined frequently used, ground spices that could be stored to facilitate the making of Indian dishes. But curry can be confusing; the curry plant, curry tree and curry powder all have separate identities.

Curry powders You don't need curry powder to make a curry! In most Indian households a mixture of spices is freshly roasted and then ground at the start of each meal. Each region of India boasts a different melange of spices and most homes have their own secret concoctions. The key to exquisite curry powder is freshness. As soon as whole spices are ground their essential oils begin to evaporate and along with exposure to heat and light this contributes to the stale smell frequently encountered in commercial mixes. Everyone loves showcasing whole spices in their kitchen so why not put them to work. Blending your own curry powders will bring many rewards as you adapt your mixes to your own personal tastes. Health wise: A study in the January 1995 issue of Cancer Research reported that turmeric, a primary ingredient in most curry powders, decreases the risk of colon cancer.



I grew up calling this karuvepila and my favourite characteristic of the plant was its spicy perfume; I always asked if I could water the curry tree because the aroma of its wet leaves was heavenly.

Curry tree leaves are not to be confused with the leaves from the curry plant Helichrysum angustifolium described below. Curry leaves used in Indian cooking, are derived from a small evergreen Murraya koenigii which is native to Southeast Asia. There are nine species of this genus in Asia, M.koenigii being the most commonly available in North America. This tree has compound leaves and tiny white flowers and can vary in height from 3-18 feet. The leaves are used in cooking and are essential to South Indian cuisine. Usually fried in oil and added at the end of cooking the leaves can also be used in the same manner as bay leaves, but one should not be substituted for the other as their flavours are as distinct as their foliage. The leaves are said to stimulate the appetite and digestive juices as well as enhances flavour.

Murraya koenigii makes a beautiful houseplant resembling a citrus tree (same family, Rutaceae, as wild lime) with dark, shiny leaves that emit an exotic fragrance when touched. The plants are hardy outside to zone 10 and do well inside at a temperature of around 65 degrees Fahrenheit. They prefer rich, moist well-drained soil and will tolerate semi shade. Let the soil dry up somewhat and then water thoroughly ensuring adequate drainage in the pot. Feed the plants regularly during the spring and summer. Watering with a compost tea is very beneficial to the plant and ensures a good supply of fertilizer during the growing months. Whiteflies can be a problem and usually remedied by dipping the plant in an insecticidal soap solution, if not try a pyrethrum spray. Like most trees they are difficult to start from seed and cuttings are the easiest method of reproduction along with transplanting suckers which grow readily from mature plants. Plants are available from many nurseries and for culinary purposes the leaves are available both fresh and dried at most Indian grocers.

Health wise: All parts of this plant are medicinal, the roots, leaves, bark and cortex. Used for dysentery, diarrhoea, gum disorders and they are said to have antibacterial and anti-fungal properties as well.



The curry plant, Helichrysum angustifolium, is a half-hardy evergreen native to Southern Europe. The curry scented leaves, hence its name will perfume the garden air with a spicy fragrance and the essential oils are used in perfume and confection preparations. It also makes a great moth repellent. The curry plant is an attractive garden plant growing to about 45cm and is often planted as a low hedge or border. The leaves can be used fresh or dried to give a subtle seasoning to soups or stews but there is no resemblance to the intensity of flavour derived from M.koenigii. The flowers, which are borne in umbels, can be used in the kitchen as an attractive garnish or they can be dried for winter arrangements.|

The plants have a silvery grey needle shaped foliage resembling rosemary and produce round yellow flowers in late summer. H. angustifolium prefers to be planted in full sun and flowers prolifically in poor well-drained soil. The curry plant is a tender perennial hardy to zone 8, but can be grown with protection in zone 6. In areas with cold winters, like up here in Canada it should be cut back hard and put in a sunny windowsill. Caterpillars dining on H. angustifolium's gourmet leaves can be controlled using Bt, Bacillus thuringiensis . The plants and seeds are available from herb distributors and are also easily propagated from new wood cuttings.

Health wise: Curry Plant oil is used to stimulate the production of bile, urine and is used for muscular aches and pains. It is an anti- inflammatory, anti -allergenic and is said to strengthen the nervous system. It is also used to relieve respiratory problems by helping to expel mucus.