Curry leaf is an aromatic deciduous plant, 4-5 meter in height, mainly grown homesteads in large containers. Leaves are used as a natural flavouring agent in various dishes curries poha etc. Its act against many bacterial and fungal infections and cure gastrointestinal and protect liver.
Knol-khol is a rich source of antioxidants; it helps in fight of cancer. It contains high amounts of Vitamin A- 20 IU & C-66mg.
It is a good source of protein, riboflavin, niacin, phosphorus, potassium and zinc.
Onion is used in preparation of sauces, soups and seasoning of food. Onion is a good source of vitamins, minerals and antioxidants. It can also be eaten raw or used to make pickles or chutneys
Garlic is used as a spice and condiments. It is mainly used for flavouring and seasoning curries and dishes. Allin water soluble Amino acid present in garlic when crush the cloves it convert into allicin which reduce cholesterol production.
It is mainly used as condiment, dye and cosmetics and various religious ceremonies in India. It has a powerful natural anti-inflammatory and antioxidant properties. It is used to treat liver ailments, ulcers, parasitic infections, skin problems, bruises, joint pain and cold and flu. Green leaves are also useful for making vegetables.