Curry Leaf Extract (Murraya koenigii)

Curry leaf extract is produced from the dried leaflets of the curry tree, accepted botanically as Bergera koenigii L. and universally traded under its synonym Murraya koenigii (L.) Spreng., family Rutaceae. The tree is native to the Indian subcontinent, southern China and mainland Southeast Asia, and the leaf is known regionally as kadi patta, karivepaku, karuveppilai, narasingha paat and sweet neem. Two look-alikes cause repeated sourcing errors and are worth ruling out on the enquiry: curry powder, which is a compounded spice blend and contains no curry leaf by definition, and Helichrysum italicum, the ornamental Mediterranean plant sold as the "curry plant", which is an Asteraceae and botanically unrelated. Two commercially distinct grades exist and they serve different formulators. The first is standardised on the leaf's carbazole alkaloids, with mahanimbine (CAS 21104-28-9, C23H25NO, molecular weight 331.5) the usual HPLC or HPTLC marker, supported by koenimbine, mahanine and girinimbine; assays typically run 2-10% total alkaloids. The second is standardised on the leaf's naturally occurring iron, with commercial iron grades sitting near 3% ferrous (iron II) compounds, approximately 1.1% elemental iron by ICP-OES, and sold as a plant-derived alternative to inorganic iron salts. Unstandardised 4:1, 10:1 and 20:1 native powders are also supplied. The alkaloid and iron grades are not substitutable, so please state which one you need at enquiry stage. Material is Indian origin, vegan and vegetarian, with no milk, egg, soy, fish, crustacean, gluten or nut input at any point in cultivation, drying or extraction. Curry leaf is a Rutaceae, the citrus family, but is not a declarable allergen in India, the EU, the UK or the US. Each lot ships with a certificate of analysis covering identity, marker assay, loss on drying, ash, heavy metals, pesticide residues, residual solvents and microbiology, plus allergen, non-GMO, BSE/TSE-free, halal, kosher and vegan statements on request. Composition and culinary or traditional use are described here as fact; claim substantiation on the finished product remains the brand owner's responsibility in its own market.