The Curry tree (Bot Name – Murraya koenigii) which is also known commonly as sweet neem or kadi patta, is a tropical to sub-tropical tree in the family Rutaceae, which is native to India, Asia. The Curry tree leaves are mainly used in many kitchen food dishes routinely in Indian subcontinent. From ages, in Ayurvedic science the leaves of Murraya koenigii are used as an herb in which they are believed to possess multi-health properties. Curry is a small tree, with a trunk & aromatic leaves are pinnate. Curry leaves are used in kitchen item as a natural flavouring agents with a number of important health benefits, which make your food both healthy and tasty along with giving it a pleasant aroma. As per Scientific study, the main nutrients found in curry leaves are carbohydrates, energy, fibre, and minerals. Curry leaves is also said to contain various vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, bitters, plant sterols, amino acids, glycosides, and flavonoids. Curry leaves promotes healthy nutrition to build body defence against infections. Bitters, flavonoids present in curry leaves helps to fight infections, reduce feverish symptoms in body. Curry leaves extracts are essential to improve digestion and help stabilise distorted stomach functions. Water extract of curry leaves helps to improve appetite and resolve abdominal spasms. The carbazole alkaloids present in curry leaves is said to be useful in atttaining weight loss and reduce low density bad cholesterol with other herbal medicines, diet control and exercises. Herbal tea prepared from curry leaves helps to improve overall blood flow, reduce joint inflammation & pain.