Curry leaves (Murraya/Chalcas koenigii)
Most people in the world today know what a curry is - or at least think they do. In Britain the term aecurryAE has come to mean almost any Indian dish, whilst most people from the sub-continent would say it is not a word they use, but if they did it would mean a meat, vegetable or fish dish with spicy sauce and rice or bread.
The one thing all the experts seem to agree on is that the word originates from India and was adapted and adopted by the British Raj.
Researchers say curry's powerful antioxidant and anti-inflammatory properties make it a very attractive possibility for treating diseases such as Alzheimer's, cancer, and heart disease.
Curry powder is a British invention to imitate the flavour of Indian cooking with minimal effort. Some curry powders, or so the books tell, indeed contain curry leaves, but probably only for historic or linguistic reasons, since dried curry leaves lose their fragrance within days. A typical curry powder should derive its taste mainly from roasted cumin, roasted coriander, black pepper, chiles and roasted fenugreek.
Organic Evaporated Can Juice, Salt, Spices, Chili pepper, Turmeric, and Garlic.