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Murraya koenigii Spreng., Rutaceae, (see photograph, showing the leaves and semi-ripe fruits) is very common in India, as the leaves are an important flavouring in curries and chutneys. The species grows naturally in the Konkan, Western Ghats, Deccan, northern Circars and along the foot hills of Kumoan to Sikkim, up to 5,000 ft. It is widely cultivated in home gardens. A related species, Murraya paniculata (L.) Jack (=Murrya exotica L.) has similar medicinal uses, but not used in food.
The plant in general is a tonic, stomachic and carminative.
The bark of the root is a stimulant, used externally to cure eruptions and venomous bites. Juice of the root is given to relieve renal pains.
The green leaves are eaten raw as a cure for diarrohea and dysentery; bruised and applied externally to cure eruptions; given as a decoction with bitters as a febrifuge; and in snake bite.
The fruits are edible.
An essential oil, a glucoside and koeinigin are reported from the species. Girinimbin was found in the bark. The essential oil is used in soaps and perfume industry.