Native to the India and southeast Asia, this small evergreen tree is grown throughout the world.

Also referred to as Curry Patta in Hindi, the leaf has a distinct curry-like flavour and odour, and often used as a common ingredient in curries, chutneys and stews.

The botanical name Murraya koenigii, commemorates two botanists. The generic name, Murraya, derives from the surname Johann Murray and the specific name koenigii from the surname of Johann König.

Curry leaves are a rich source of iron which can help:

• Relieve tiredness and fatigue
• Maintain cognitive function
• Assist healthy red blood cell production and transport of oxygen in the body
• Support healthy immune system function

The history of curry leaf is seen in early 1st to 4th century AD. In the early literatures of Tamil and Kannada the use of Curry leaf is described as the flavouring agent for vegetables.

Native to India and now grown throughout the world, this tropical tree is also referred to as Indian Gooseberry and Amalaki in Ayurveda.

It is said that the Amla berry comes from the first tree to appear on earth, manifested out of the tears of Brahma while he was meditating.

A much-beloved staple of traditional Ayurvedic medicine, this plum-sized berry is considered a cooling ‘pitta’ herb (aids metabolism and digestion), and is said to possess five of the six tastes (sour, bitter, pungent, astringent, sweet), although sour is its main taste.

The fruit is a rich source of vitamin C which is used to:

• Support connective tissue production important to maintain healthy skin elasticity, integrity, structure and firmness
• Support collagen health and formation
• Support skin healing and repair
• Provide as an antioxidant support to protect against free radical damage

Its fruits possess multiple benefits and are of immense use in folk medicine. It is considered the “Mother” because it is considered as the ultimate healer due to its restorative properties