by Namini Wijedasa
Most Ayurveda physicians suggest that anyone who has garden space grows a karapincha (Murraya koenigii) tree because, then, the doctor is always home. According to Lakshmi Senarate, chief scientist (Ayurveda) at the Bandaranaike Memorial Ayurveda Research Institute, the whole plant is medicinally valuable.

Seela Fernando, who wrote Herbal Food and Medicines in Sri Lanka, says that the five parts of the tree (leaves, roots, bark, stalk and flowers) boiled or powdered together answer any type of stomach disorder. Karapincha stems in canjee form can treat any kind of dysentery.

There are two varieties of the curry leaf: karapincha and wal (wild) karapincha. The former is generally for medicinal purposes. Karapincha is good for vatha and kapha. Senaratne said that it increases appetite and digestion, is a laxative, reduces vomitting and is a wormifuge. Leaves can be dried in the shade and stored in an airtight bottle.

Karapincha is also an expectorant. A powder of the leaf is used to treat indigestion, abdominal pain, distention and diarrhoea. The powder is usually roasted.

For abdominal pain in children, juice of the leaf is administered with other medicines.

Karapincha can be taken regularly as a canjee. It is effective treatment for hypertension or high blood pressure and also high cholesterol.

For snake bite poisoning, drink decoction of whole plant with raw turmeric and salt.

For skin rashes, boil leaf with cow’s milk and apply paste.

For vomitting, leave leaf or root powder to stand in boiling water, strain and drink.

For abdominal pain, take leaves, aralu and pepper powder.

For loss of appetite, make a tea out of dry karapincha leaf powder and drink.

Dr. Fernando suggests that for amoebiosis, take dry ginger, karapincha stems, tamarind leaves and rind of raw lime in equal quantities and roast as for coffee. A tablespoon of this powder is mixed with a tablespoon of coffee powder and brewed in half a cup of boiling water. When cold, add bee’s honey to sweeten. Take three times a day for best results.

Tender karapincha leaves finely ground into a sambola nd taken with food improves appetite while roasted leaves powdered and brewed like coffee stops vomiting due to indigestion.