The species name commemorates the botanist Johann Knig.

The
genus Murray commemorates Swedish physician and botanist Johan
Andreas Murray who died in 1791. [2]

Uses[edit]
The leaves are highly valued as seasoning in southern and west-
coast Indian cooking, and Sri Lankan cooking especially in curries,
usually fried along with the chopped onion in the first stage of the
preparation. In Sri Lanka curry tree is called Karapincha
( ). They are also used to make thoran, vada, rasam and kadhi.
In their fresh form, they have a short shelf life and do not keep well in
the refrigerator. They are also available dried, though the aroma is
largely inferior. They do, however, keep quite well frozen if well
wrapped. Leaves can also be harvested from home-raised plants as it
is also fairly easily grown in warmer areas of the world, or in
containers where the climate is not supportive outdoors.
The leaves of Murraya koenigii are also used as an herb in Ayurvedic
medicine. They are believed to possess anti-diabeticproperties.[3][4][5]
Although most commonly used in curries, leaves from the curry tree
can be used in many other dishes to add flavour. In Cambodia, Khmer
toast the leaves in an open flame or roast it until crispy and then crush
it into a soured soup dish called Maju Krueng.
Murraya Koenigii, because of its aromatic characteristic properties,
finds use and application in soap making ingredient, body lotions,
diffusers, potpourri, scent, air fresheners, body fragrance, perfume,
bath and massage oils, aromatherapy, towel scenting, spas and
health clinics, incense, facial steams, hair treatments etc..