It originates from the East Indian tree Muraya koenigii. The bark and root of this tree have been used since ancient times as a remedy to stimulate digestion. The aromatic leaves are used as an ingredient in curry spice. It is used for seasoning meat, fish and sauces.

Curry spice is of a very hot nature and sharp taste. It releases stagnation, gets things moving and directs upwards; it is not suitable for hot flushes and high blood pressure. It benefits the large intestine and the lungs.