カレーリーフ CURRY PATTA 無添加

CURRY PATTA 50g/100g

Curry Patta (Curry Leaves) are aromatic leaves commonly used in Indian cuisine, known for their distinct flavor and health benefits. Native to the Indian subcontinent, the curry leaf plant (scientific name: Murraya koenigii) belongs to the Rutaceae family. These small, dark green, shiny leaves are typically used fresh and are often sautéed in oil at the beginning of cooking to release their fragrance.

Curry leaves are a key ingredient in many South Indian dishes such as sambar, rasam, and chutneys. They add a subtle, slightly citrusy aroma and enhance the overall taste of the dish. Besides their culinary value, curry leaves are also known for their medicinal properties. Rich in antioxidants, vitamins A, B, C, and E, they are believed to improve digestion, control blood sugar levels, and promote hair health.

In traditional Ayurvedic and folk medicine, curry leaves are used to treat ailments like diarrhea, nausea, and dysentery. They are also thought to help lower cholesterol and support liver health.

Easy to grow in warm climates, curry leaf plants are commonly found in home gardens across India and Southeast Asia. Whether used fresh or dried, curry leaves are cherished not just for flavor but also for their numerous health benefits.

Japanese (日本語):

**カレーパッタ（カレーリーフ）**は、インド料理によく使われる香り高い葉で、独特の風味と健康効果で知られています。原産地はインド亜大陸で、学名は Murraya koenigii、ミカン科に属します。小さくて濃い緑色の光沢のある葉で、通常は生のまま使用され、調理の初めに油で炒めて香りを引き出します。

南インドのサンバルやラッサム、チャツネなどに欠かせない食材で、かすかに柑橘系の香りを加え、料理全体の味を引き立てます。栄養価も高く、ビタミンA、B、C、Eや抗酸化物質が豊富で、消化促進、血糖値の調整、育毛効果があるとされています。

アーユルヴェーダや民間療法では、下痢や吐き気、赤痢の治療にも使われてきました。コレステロールの低下や肝臓の健康にも良いと考えられています。

温暖な気候では育てやすく、インドや東南アジアの家庭菜園でもよく見られます。生でも乾燥でも、カレーパッタは風味と健康効果の両方で重宝されています。