Curry is leaves collected while still fresh from the branches of the curry tree, native to southwest Asia. This plant is also found in countries such as India, Thailand, and Sri Lanka. This plant does not exceed 4-6 m in height, the trunk can reach 40 cm in diameter. The inflorescences are small, white in color with a pleasant aroma. Curry fruits are berries covered with a black, shiny skin; they are edible, unlike the poisonous seeds.
The name "curry" is directly related to the people of Britain, since they are sure that Indian cooks add the leaves of this particular tree to the spicy-tasting mixtures of "curry" seasonings during their secret preparation. In India, curry leaves are called “curry-phulia”, “mitha-neem”, simply “neem” or “curry-patta”.
The term “curry” also has additional meanings, for example, it is the name given to various spicy-tasting, thick and thin dishes popular in the southern part of India, which include stewed vegetables, meat and legumes. This is also the name given to a collection of spices, which is based on the root of turmeric, which was first grown in India, and later gained wide popularity in other places.
Using curry in cooking
Cooks use curry leaves mainly for preparing soups, hot vegetable dishes and snacks. Curry is characterized by an exquisite, “burning” fragrance, which “warms” and enriches the bouquet of taste sensations of both the first and second hot courses. Curry leaves are somewhat reminiscent of laurel leaves in appearance; when fresh, they exude a strong odor similar to the aroma of anise, only with notes of citrus and grass. Alas, it is advisable to use curry leaves only when freshly picked. Otherwise, they will lose their unique aroma.
In the southern part of India, as well as in Ceylon, curry leaves are used to complement vegetable and cereal dishes and flavor soups.
It is recommended to fry the curry leaves in oil until crunchy. Residents of India often fry curry leaves in “ghee” (ghee made from the milk of a female buffalo). The oil in which the leaves are cooked becomes aromatic, so it is not thrown away, but is used by Indians further.
According to folk tradition, Indian cooks add coconut pulp and milk to dishes along with curry leaves, and residents of the west coast love to combine this spice with fish and seafood. The shrimp taste especially good when cooked in a sauce containing curry, ginger, coconut milk, onions and green chilies.
Sri Lankans add curry leaves to chicken and beef dishes. The vegetable dish “kottu-roti” cannot do without this spice, into which the flatbread is also crumbled, after which all the ingredients are fried.
Dry curry leaves are included as an optional component in the composition of the spice collection, which is called “Curry”.
Composition and beneficial properties of curry leaves
Freshly picked curry leaves are rich in essential oil. The composition of this component is unstable, it depends on where the tree grows, but most often its content in curry leaves ranges from 0.5 to 2.7%.
The benefits of essential oil from the leaves of this plant have not been confirmed by scientific medical research, but aromatherapists have successfully used this ingredient in the treatment of diabetes, to cleanse the skin and against hair loss. Curry leaves are especially indicated for those who have sensitive skin prone to all kinds of allergic reactions, as well as those who suffer from peeling or eczema of the skin. Thanks to curry leaves, the protein contained in cereals and legumes is better absorbed.
If ulcers appear in the mouth that do not heal for a long time, you need to chew a leaf or two of curry and apply the resulting mass to the wound. After such a simple procedure, the ulcer will soon heal and then disappear completely.
Nutritional value: 100 g of freshly picked curry leaves contains 190 kcal; if the leaves are dried, there are slightly more calories.
Description of curry leaves. Calorie content, the main components included in their composition. What beneficial properties does this product have and does it have contraindications. How to eat the spice, recipes for interesting dishes.
The content of the article:
Curry (lat. Murraya) is the spicy leaves of a tree called Murraya from the Rutaceae family. The culture “lives” mainly in Southeast Asia - in India, China, Malaysia and Sri Lanka, trees grow in the wild. Murraya is a low-growing tree, no more than 6 meters high. It blooms very beautifully, and the flowers, like the leaves, are used in cooking as an original spice. It is noteworthy that the spice received its name thanks to the “insight” of the British, who believed that it was the secret of the Indian spicy curry dish made from meat and legumes. But they turned out to be not entirely right. In India, there actually is a spice called curry, and it is actually added to the signature Indian dish of the same name. However, this spice is a mixture of turmeric-based spices, and the curry leaves we are considering are only one of its ingredients, and even then optional. Very often they are replaced with fenugreek, since this spice is more accessible.
Composition and calorie content of curry leaves
The spice is not a low-calorie product, but since it is added to dishes in small quantities, it can be used to add variety to a usually meager diet.
The calorie content of curry leaves is 203 kcal per 100 grams, of which:
- Proteins - 16.8 g;
- Fats - 8.3 g;
- Carbohydrates - 17.5 g.
However, the healing power of the product lies not so much in the above elements, but in the beneficial phytochemical compounds that the product is rich in, including essential oils, terpenes, ketones, alkaloids, polyphenols, chlorophyll, etc.
Beneficial properties of curry leaves
What beneficial effect do all of the above healing components have on our body and what are the medicinal properties of curry leaves?
Let's look at them in detail:
- Prevention and treatment of diabetes. This beneficial effect of the spice has been scientifically proven. Recently, large-scale studies have been carried out, the results of which were published in the Journal of Chinese Medicine, published in the USA. According to these results, the spice contains rare components of alkaloid and polyphenolic groups, which are most effective in lowering blood sugar levels. The studies contained not only theoretical calculations, but also practical experiments; experiments, however, have so far been carried out only on rats, but for them the effect of curry leaves turned out to be higher than the effect of the pharmacological antidiabetic drug Glibenclamide.
- Cleansing the body of toxins. The spice helps cleanse the blood and liver, as well as the rapid healing of wounds and tissue regeneration after inflammation. The product owes all these favorable factors to the content of natural chlorophyll in its composition. Its effect on the liver is especially great; it facilitates the work of this organ and helps prevent the development of such serious diseases as cirrhosis and hepatitis.
- Cancer prevention. Curry leaves contain many antioxidants. One of the most powerful is girinimbin. This substance was actively studied by many scientific centers, as a result of which it was discovered that it effectively resists the processes of oxidation and cell mutation. It is noteworthy that girinimbin helps not only in preventing the development of tumors, but also in their treatment. In addition, it promotes rapid rehabilitation after stress therapy - chemotherapy and radiation.
- Anti-inflammatory properties. The spice has an anti-inflammatory effect, it helps destroy pathogenic flora and fights the cause of inflammation, and also reduces the pain that accompanies this process.
- Diuretic effect. The product helps remove excess fluid from the body, which prevents swelling and is an excellent prevention of diseases of the genitourinary system.
- Prevention and treatment of gastrointestinal disorders. Thanks to the presence of fiber in the product, food is absorbed more efficiently: beneficial substances are quickly absorbed, and harmful substances are quickly eliminated, thus establishing a healthy digestive process. In addition, individual components of the spice, in particular the alkaloid carbazole, help fight almost all gastrointestinal disorders - nausea, constipation, diarrhea, colitis, flatulence, etc.
- Acceleration of metabolism. The product helps normalize metabolism, which promotes weight loss if you have extra pounds. This is a proven effect; researchers identified the alkaloid mahanimbin in curry leaves and conducted an experiment on obese rats, as a result of which a decrease in their weight was recorded.
- Reducing blood cholesterol levels. The benefits of curry leaves also include regulating cholesterol levels; the spice fights excess cholesterol, which helps cleanse blood vessels, prevent thrombosis and acute heart failure.
- Antifungal effect. The spice has a strong antifungal effect, and therefore its regular use is an excellent way to prevent the development of certain diseases caused by fungi.
- Improved vision. The product has a good effect on eye health due to its vitamin A and carotene content. It prevents age-related vision deterioration and the development of cataracts.
- Improved brain function. The spice has a beneficial effect on brain activity, especially improving memory. For this reason, in India, curry leaves are especially recommended for elderly people with a predisposition to dementia and Alzheimer's disease.
- Reduced manifestations of toxicosis. Also in India, the product is recommended for use by pregnant women in the early stages; it is believed that the spice perfectly prevents toxicosis.
- Beneficial effect on hair health. Another beneficial effect of curry leaves is its beneficial effect on hair. The product promotes their growth, prevents hair loss, fragility, graying, gives them shine and brightness of color. Eastern women are well aware of this effect, and therefore not only regularly add spice to food, but also make various masks based on it.
Contraindications and harm of curry leaves
However, before rushing to follow the recommendations of Eastern healers, you need to stop for a second and remember that each product has both indications for use and contraindications. This is especially true for exotic products, which curry leaves are for our body.
Firstly, it is worth saying that the spice should be consumed in moderation, in which case, if you do not have any health problems, it will only benefit you. But with an “overdose” one or another unpleasant symptom may be observed, usually manifested in an upset stomach.
Curry leaves can cause harm to allergy sufferers, since, we repeat, this is still an exotic product for us. It is also worth saying that pregnant, nursing women and young children should exercise caution. In the section on benefits, we talked about the fact that in India, expectant mothers are advised to eat spicy leaves to prevent toxicosis, but you need to understand that this product is familiar to Eastern women. It is better for Russian expectant mothers to find remedies for toxicosis that are more familiar to our region.
Nothing more is known about the contraindications of the oriental spice in question, however, if you have health problems of one kind or another, be sure to consult your doctor before using curry leaves in recipes!
How to eat curry leaves
The spice can be used in cooking both fresh and dried. Of course, the fresh product retains more benefits, but in our country there is only a chance to find the leaves in dried form, so we have to be content with just this type of spice.
However, in the East they prefer it, of course, fresh, and it is interesting that the product is used not only as a seasoning. In India and other eastern countries, curry leaves are eaten as an independent dish, in small quantities raw and in very large quantities when cooked.
This fact makes us once again surprised by the attitude of these nationalities to spices. Indeed, in their essence - appearance, smell, taste - the leaves of the Murraya tree are very similar to bay leaves, and, you see, none of us would even think of, say, stewing bay leaves and eating this “side dish” with meat, but in India and other Eastern countries do this.
Recipes with curry leaves
Since we have stated that the oriental spice is in many ways similar to the well-known bay leaf, we can conclude that the use of curry leaves in the preparation of savory dishes is not limited to any limits. The spice perfectly diversifies any soups and hot dishes, so there is a huge field for experimentation here.
However, if you want to prepare some signature dish, use one of the recipes we have given:
- Spicy shrimp in coconut milk. Pour vegetable oil (2 tablespoons) into a deep frying pan, add chopped onion (1 piece) and fry until it acquires a light golden hue. Add curry leaves (2-3 pieces) and garlic (4 cloves), cook for a couple more minutes. Next come the spices: cumin (2 teaspoons), garam masala (1 teaspoon), black pepper to taste. After a minute, add slightly mashed tomatoes in their own juice (250 grams), peeled shrimp (800 grams) and simmer the dish for about ten minutes, then pour in coconut milk (250 ml), add chopped chili (1 piece), salt to taste. After two minutes the dish is ready to eat; it goes well with basmati rice and fresh cilantro.
- Red Lentil Soup. Soak the lentils (1 cup) for several hours (preferably overnight), then rinse them, place them in a saucepan with water (4 cups) and cook until soft. Heat vegetable oil (30 ml) in a frying pan, add spices - turmeric (1 teaspoon), cumin (1 teaspoon), mustard seeds (1 teaspoon), garam masala (2 teaspoons), curry leaves (2-3 pieces) ), garlic paste (3 teaspoons) and asafoetida (pinch), after a minute - cilantro (20 grams), simmer all together for 2-3 minutes. Transfer the mixture to the soup, add salt to taste and after 3-5 minutes remove from heat.
- Lemon rice. Heat vegetable oil (2 tablespoons), add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon) into it. When a distinct aroma begins to spread throughout the kitchen, place dry rice (150 grams) in a frying pan and fry it until it becomes translucent. Add turmeric (1 teaspoon), cinnamon (1 stick), curry leaves (1 piece), raisins (60 grams), lemon zest (from one lemon). After a minute, pour in water; it should be 2 centimeters above the level of the rice. When it is ready, add lemon juice (50 ml), chopped parsley (20 grams), salt to taste. Turn off the heat, leave the dish covered for 5-10 minutes and eat.
- Chicken and pepper curry. Heat vegetable oil (2 tablespoons) in a deep frying pan, fry chopped onion (1 piece), add garlic (1 teaspoon) and ginger paste (2 teaspoons), as well as spices - garam masala, cumin, cinnamon, turmeric (1 teaspoon each), mustard seeds (0.5 teaspoon), simmer for 3-5 minutes. Add chicken breast (2 pieces) cut into large cubes and sugar (1 teaspoon), cook for 10 minutes. Add diced tomatoes (150 grams), bell peppers (3 pieces), tomato paste (1 teaspoon), curry leaves (1-2 pieces), add any broth or water (200 ml). Simmer for 20 minutes. Sprinkle the finished dish with coriander (1 teaspoon) and serve.
Black berries ripen on the Murraya tree, which can also be eaten, but the seeds must be removed from them, as they are poisonous.
The composition of curry leaves contains essential oils in large quantities, but their percentage may vary depending on the region of growth within significant limits, ranging from 0.5 to 2.5%.
Spicy leaves are highly respected by Ayurveda and are used to treat sore throat and other respiratory diseases. As an external medicine, the product is used to treat skin diseases, including eczema.
In India, curry leaves are called mitha neem, pata or neem.
To prepare the leaves as an independent side dish, they are stewed in coconut or fried in vegetable oil until crispy.
Aromatic vegetable oil is prepared from the product, it is poured into a frying pan in large quantities, when it is heated, curry leaves are added. After a few minutes, they are removed and thrown away, and the oil acquires a spicy aroma and taste.
When buying dried spices, you need to choose brighter leaves, they are fresher. They can be stored for no more than two years.
Watch the video about curry leaves:
This is a very useful product that has a powerful healing effect on the entire body. In addition, this is a wonderful spice that will make any dish more original. In our country, finding fresh curry leaves is not so easy, but there is a chance to buy dried ones. If you get such an opportunity, we highly recommend taking advantage of it, purchasing the spice and preparing some signature oriental dish with it. However, do not forget to make sure that you have no contraindications to using the product.
Many people strongly associate the word “curry” with a seasoning consisting of more than 10 components. At the same time, few people know that the same word is used for eucalyptus versicolor. It is extremely difficult to see it live, since this unusual tree grows exclusively in Australia.
What is Karri tree?
Eucalyptus versicolor (or curry) is a large tree with a massive and very thick trunk. From a distance it can evoke an association with a pine tree, since in mature plants branches are present only in the upper part of the trunk. Curry is very straight forward and leafy. Its leaves have a maximum length of 12 centimeters and a width of 3 centimeters.
A mature tree is very easy to distinguish from a “teenager”. Eucalyptus multicolored, having reached a certain age, remains without bark - it darkens and, after some time, falls off. As a result of the reset, the trunk remains bare. It is white in color with gray and brown patterns.
Where does curry grow?
As already mentioned at the beginning of the article, finding this tree is not easy. Eucalyptus versicolor is endemic to Western Australia. It grows only here and only on the southwest coast. The outstanding size and unusual appearance of the tree have led to a steady influx of tourists to this region. Therefore, curry has the significance of a local attraction for Australia.
What is unusual about this tree?
In addition to shedding its bark, this rare eucalyptus has other interesting features. For example, beautiful flowering. Curry flowers are cream-colored and collected in inflorescences of 7 pieces. The flowering period occurs in spring and continues until summer. After the inflorescences are shed, the fruits slowly begin to appear. They are barrel-shaped, filled with a large number of small seeds.
A typical feature of the soil where this tree grows is its poverty. There are practically no minerals here. Therefore, individual specimens may begin to bloom after a forest fire. Having survived, the curry begins to “extract” nutrients from the forest “litter” that has burned and begun to rot, and the remains of plant matter.
Despite its limited distribution area, eucalyptus versicolor is used in furniture production and construction. Its wood is very strong and durable, and the size of the trunk allows you to get a lot of excellent material from one tree.
Description
Curry is the fresh leaves of the curry tree, which grows in Southwest Asia. It can be found in India, Thailand and Sri Lanka. The curry tree is small, reaching a height of 4-6 m, trunk diameter up to 40 cm. The flowers are small, white and fragrant. The berries of the curry tree are black and shiny and can be eaten, but the seeds are poisonous.
The name “curry” belongs to the British, as they were convinced that Indian chefs put these leaves in their secret spicy “curry” mixtures. Indians call these leaves "kari-patta", "kari-phulia", "mitha-neem" or simply "neem".
The word “curry” has other meanings, for example, it refers to a variety of spicy thick and liquid dishes made from legumes and meat common in southern India, as well as a mixture of spices based on turmeric root, which originated in India and is widespread everywhere.
Application
In cooking, curry leaves are used mainly in soups, hot vegetable dishes and snacks. They have a subtle, “hot” spicy aroma that “warms” and enriches the flavor bouquet of any first or second hot dish. Curry leaves are a bit like bay leaves, and when freshly picked they have a strong anise-like aroma with a citrusy-herbal undertone. Unfortunately, curry leaves can only be used immediately after they have been picked; when dried, curry leaves lose their smell and aroma.
In South India and Ceylon, curry leaves are added to vegetable dishes, soups, and cereal dishes.
The curry leaves should be fried in oil until they become crispy. Indians often fry curry leaves in ghee (clarified butter made from buffalo milk) and then remove the leaves and use the oil, which has absorbed the wonderful aroma of the curry.
In traditional Indian dishes, curry leaves are most often combined with coconut pulp, coconut milk, and in western coastal regions they are added to fish and seafood dishes. The shrimp are especially delicious when cooked in a sauce made from curry leaves, onion, ginger, green chilies and coconut milk.
In Sri Lanka, curry leaves are used to season chicken and beef curries, as well as kottu roti, a vegetable dish in which a flatbread is crumbled and fried together.
When dried, the leaves are added to the spice mixture of the same name, but this is not an essential element.
Composition and properties
Fresh curry leaves contain an essential oil, the composition of which is highly variable depending on the area where the plant is grown, but typically the leaves contain between 0.5 and 2.7% essential oil.
Although there is no actual medical documentation, aromatherapists use curry leaf essential oil to treat diabetes, hair loss, and skin cleansing. Curry leaves are especially useful for people with irritable and delicate skin prone to flaking and eczema. Curry leaves also help greatly in the absorption of protein from grains and beans.
For ulcers on the mucous membranes of the mouth that do not disappear for a long time, it is enough to chew 1-2 curry leaves and hold the resulting pulp on the ulcer, after which it will quickly heal and disappear.
Calorie content curry leaves
The calorie content of 100 g of fresh curry leaves is 190 kcal, dried - a little more.
Many years ago they tried to grow this plant in the south of our country as a more productive replacement for sandy immortelle. (Helichrysum arenarium). But as often happens, something didn’t work out. And in southern European countries and northern Africa it has been used for centuries as a perfume and spice plant, and a little - as a medicinal plant. And the plant is truly absolutely wonderful in every way.
Immortelle Italian (Helichrysumitalicum Rhot Guss.), synonym immortelle angustifolia (Helichrysumangustifolium subsp . italicum(Roth) Briq. & Cavill) is a perennial shrub from the Asteraceae (Asteraceae) family. Young leaves are usually grey-gray, while mature leaves become almost white. The inflorescences are capitate, dense, weakly branched, collected in a shield at the top of the shoots. The baskets are barrel-shaped, large, 4-5 mm in diameter, spherical in the budding phase. Depending on the age, a fairly large number of flowering shoots can develop on one plant, and the number of baskets in total exceed 300-400. The inflorescences are yellow and very fragrant, but the aroma is specific, reminiscent of the smell of curry. The plant blooms, depending on the place of growth and the origin of the sample, from May to August.
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Found mainly in the Mediterranean: Algeria, Morocco, Greece, Cyprus, Albania, Montenegro, Italy, Slovenia, Croatia, Portugal and Spain. Given such a wide and fragmented (disjunctive) range, there are quite a lot of subspecies that differ significantly in external characteristics.
- So, in Corsica it is found Helichrysum italicum subsp. italicum. It is this that is of greatest importance in aromatherapy and produces the best quality essential oil.
- Helichrysum italicum subsp. microphyllum(Willd.) has shorter and smaller leaflets (about 1 cm), and the bracts have external and internal glands on the veins.
- Helichrysum italicum subsp. serotinum(DC.) P.Fourn. has more oval heads and is distinguished by the absence of glands on the achenes.
- In addition, botanists distinguish three more subspecies Helichrysum italicum subsp. pseudolitoreum(Fiori) Bacc. & al. , Helichrysum italicum subsp. siculum(Jord. & Fourr.) Galbany & al.
- And finally Helichrysum italicum subsp. picardii(Boiss. & Reut.) Franco.
Growing and Reproduction
Italian immortelle is propagated either by seeds or cuttings, which in the Mediterranean are cut from annual shoots and rooted, planting before winter. In our case, propagation by seeds is more promising. It should be remembered that it is more thermophilic than our sandy immortelle and is able to winter at a temperature slightly lower than -9 o C. However, it can be grown as an annual crop.
Seeds germinate at temperatures above +10, and preferably +15 o C. They remain viable for about 1.5 years and, accordingly, their “freshness” is very important. Therefore, it is more advisable to grow it through seedlings, which can be sown in February - early March, then planted in separate cassettes, and when the danger of frost has passed, planted in the ground.
Plants are planted at a distance of 50-60 cm from each other and, when planting, they are buried so that the root collar is at a depth of 4-6 cm below the soil level. After planting, the shoots can be slightly shortened. Firstly, at first they will evaporate less moisture, and secondly, they will branch more and the bush will be curlier.
During the season, make one or two fertilizing with nitrogen-phosphorus fertilizers at the rate of 20-30 g/m2 at planting and ammonium nitrate - 10-15 g/m2. Care consists of loosening, fertilizing, and watering.
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Medicinal and other uses
Now let's talk about how to use it, and most importantly - what. The plant has long been used to flavor drinks, as a spice in confectionery. It is a valuable medicinal plant.
The plant itself in Mediterranean countries was traditionally used to fumigate animal housing to kill infection and as a means to improve digestion.
As already mentioned, the strong smell of the flowers is reminiscent of curry, but it is more bitter and resinous. It is much closer to that of wormwood or sage. Therefore, Italian immortelle is used quite widely in Mediterranean cuisine when stewing meat, fish or vegetable dishes. Young leaves - a spice for rice, sauces, meat, fish, fillings
This plant, like the sandy immortelle, is a good dried flower, and it can also be used to make a bonsai relatively quickly.
Extracts obtained from the aboveground mass of Italian immortelle contain vitamins: C (12.3-29.2 mg%); B 1 (12.2-20.8 mg%); B 2 - (62-110.3 mg%), K, free amino acids: lysine, arginine, threonine, glubolic acid, trace elements (copper, manganese, aluminum, molybdenum, etc.).
Italian immortelle is of great interest to French phlebologists (vein specialists). Ointments and extracts based on it help improve the condition of the walls of blood vessels, reduce their permeability, and eliminate swelling. But essential oil has found wider use in medicine.
Italian immortelle essential oil
The composition of Italian immortelle essential oil is quite complex - it contains carboxylic acids and at least 27 different esters, which give the oil a unique aroma.
The composition of the oil depends on many factors: lighting, soil, temperature, climatic features, altitude above sea level, geographical origin (North America, Italy, Greece) and processing and harvesting characteristics.
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Here is the approximate content of the main components in the essential oil: 14-54% neryl acetate (average 10.4%), 2-34% α-pinene (12.8%), 0-16% γ-curcumene, 0-17% β-selinene , 0-36% geraniol, 0-12% (E)-nerolidol, 0-11% β-caryophyllene, 9-25% linalool, 6-15% limonene, 2-methyl-cyclohexyl-pentanoate (11.1%) , 1,7-di-epi-α-cedrene (6.8%), as well as in small quantities α-pinene and β-pinene, isovalenianaldehyde.
The oil is obtained by hydrodistillation from the inflorescences and if the leaves get into the raw material, then the quality of the essential oil, like that of lavender, decreases. This is due to the fact that the essential oil of the leaves differs significantly in component composition. Fresh inflorescences are usually processed immediately after harvesting. The content of essential oil, according to various sources, is from 0.3 to 1.5%, and from one ton of high-oil raw materials it is possible to obtain 900-1500 g of essential oil. Its quality very much depends on production technology and is not always maintained at the proper level. Often, fresh oil has a strong earthy odor and needs to sit. Every year the oil becomes more and more in demand by both perfumers and aromatherapists, which leads to higher prices and frequent counterfeits.
The essential oil is light, mobile, sometimes with a greenish tint and a characteristic warm spicy odor.
It has excellent wound healing properties. It is applied to damaged areas with dislocations, bruises, hematomas, and its effect is reminiscent of arnica - swelling goes away, the hematoma resolves, epithelization occurs faster and, most surprisingly, unsightly scars do not form, which are often a problem and can be eliminated in other ways, such as cosmetic defects . It is also of great interest in cosmetology - first one or another company has cosmetic lines with an extract or essential oil of this plant.
