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This is an archive article published on August 30, 2023
Coined by two Germans, know the fascinating history behind curry leaves’ botanical name
Murraya koenigii, the botanical name of curry leaves, come from two individuals with German ancestry who spent time in South India.
Curry leaves are an indispensable ingredient in the vibrant South Indian culinary heritage. (Pic source: Freepik)
Curry leaves, with their citrusy aroma and subtle bitterness, play a vital role in enhancing the flavors of dal, chutneys, and rasams, making them an indispensable ingredient in the vibrant South Indian culinary heritage. These aromatic leaves serve as a go-to garnish, infusing a delightful essence into a wide array of South Indian delicacies.
The story behind the botanical name of curry leaves, Murraya koenigii, is deeply fascinating, dating back to 13th century India. Krish Ashok, author of Masala Lab: The Science of Indian Cooking, took to Instagram to share this with his followers.
“If you ask any person from South India what their favourite garnish is, it is quite likely to be deep fried crisp curry leaves. The flavour profile of this leaf is irreplaceable, a fact that south Indian NRIs regularly cry about as they pay 5 USD for a sad looking bunch in a tiny ziploc bag. The fresh leaf has both a citrusy zing and a mild sulphurous note (from 1-phenylethanethiol) that lends dishes that have a lot of curry leaves a savoury and meaty flavour,” he wrote.
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Calling the story behind its botanical name far more interesting than the description of its taste, Ashok shared how two men with the same name — Johan and Johann are responsible for it.
“Johan Andreas Murray was a Swedish doctor of German ancestry, and he was a pioneering pharmacologist who wrote a six-volume compendium of herbal remedies and Johan Gerhard Koenig was a German botanist who travelled to India as part of the Tranquebar mission in 1706, which incidentally first printed the Bible in Tamil. Doctor Koenig later joined the service of the Nawabs of Arcot. The Nawabs themselves were the descendants of Turkish mercenaries who were invited by Sundara Pandyan IV who was dealing with a civil war in the 13th century. As the Nawabs lost territory to the British, doctor Koeing eventually became a naturalist with the British East India Company and worked in Madras. He travelled all over South India documenting local plants,” he shared.
He added that one of the things that Johan Gerhard Koenig wrote about was the use of winged termites as food in South India. “These by the way are the annoying clueless flies that arrive during the rainy season. They are often collected, roasted and tempered with sesame oil, garlic and curry leaves,” he explained.
Curry leaves are also packed with nutrients and are very beneficial for health. (Pic source: Pixabay)
He then shared that the botanical name of the curry leaf comes from these two Johan’s – Johan Andreas MURRAY and Johann Gerhard KOENIG — Murraya koenigii.
Fascinating, isn’t it.
Curry leaves are also packed with nutrients and are very beneficial for health. Speaking with indianexpress.com, Ushakiran Sisodia, Registered Dietician and Clinical Nutritionist, Nanavati Max Super Speciality Hospital, Mumbai shared, “Curry leaves, or ‘kadi patta’, offer numerous health benefits. They aid in digestion, are rich in antioxidants, promote hair and eye health, help regulate blood sugar levels, and can support heart health by reducing bad cholesterol.”
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