an ingredient in a soup, maju krueng. In Java, the leaves are often stewed to flavor gulai. Though available dried, the aroma and flavor is greatly inferior. The oil can be extracted and used to make scented soaps. The leaves of Murraya koenigii are also used as a herb in Ayurvedic and Siddha medicine in which they are believed to possess anti-disease properties, but there is no high-quality clinical evidence for such effects. The seeds may be toxic to humans. Propagation Seeds must be ripe and fresh to plant; dried or shriveled fruits are not viable. One can plant the whole fruit, but it is best to remove the pulp before planting in potting mix that is kept moist but not wet. Stem cuttings can be also used for propagation. In India it is mainly planted privately, but also cultivated commercially to a small extent. Chemical constituents Compounds found in curry tree leaves, stems, bark, and seeds include cinnamaldehyde, and numerous carbazole alkaloids, including mahanimbine, girinimbine, and mahanine. Nutritionally, the leaves are a rich source of carotenoids, beta-carotene, calcium and iron. References External links Plants used in Ayurveda Murraya Herbs Indian spices