Murraya koenigii-OrganicStrong, warm, curry aroma when bruised or rubbed. Sizzle in ghee with mustard seeds and a tiny amount of asafoetida, then stir into dhal or curry soup. Can also be finely chopped and added to curries, marinades, and soups. Used traditionally in Indian and Southeast Asian cuisine. Has anti-nausea, analgesic, astringent, anti-dysenteric, antioxidant, and anti-pyretic properties. Traditionally used to aid in digestion, lowering blood pressure, regulating blood sugar, to improve vision, especially night-blindness, and for regulation of fertility. Aids in purifying the liver, especially in conjunction with yellow eyes.