Curry Leaf Extract 2–5% Bitters

The leaf of Murraya koenigii, the curry tree of South Asian cooking, is the only part used in this extract, and the bark, fruit and seed are excluded. Ethanol extraction takes up the carbazole alkaloids and the phenolic compounds of the leaf, and the concentrate is dried to a green powder.

The primary grade is 5% bitters, with a 2% grade as the lower end, and no named assay method is attached to the grades. The powder is 80 mesh and slightly soluble in water. The 5% grade fits capsules and tablets, while the 2% grade fits spiced dry blends and drink powders.

SKU: BOT-STX-0135 Category: Standardized Extracts Tags: Alkaloids, Dry Blends & Premixes, Ethanol Extracted, Leaf & Herb, Seasonings & Sauces, Standardized Extracts

Bitters Standardization & Grades

Bitters is a taste-defined class and not a single compound. In curry leaf the bitterness comes mainly from carbazole alkaloids such as mahanimbine, girinimbine, koenimbine and murrayanine, with phenolic compounds adding astringency. The botanical entity is Murraya koenigii (L.) Spreng., and the extract is standardized to bitters because the bitter principles are the quality that separates a leaf extract from a milled leaf, and the quality that formulators have to manage in a finished product.

Grade	Assay & Method	Where It Fits
2% Bitters	Class figure, no named method	Spiced blends, drink powders
5% Bitters	Class figure, no named method	Capsules and tablets

Grade choice follows bitterness and fill weight. The 5% grade is the stronger, more concentrated bitter extract and gives a smaller fill, while the 2% grade is milder and bulkier, and keeps more of the leaf’s green color and savory aroma. Curry leaf is also supplied as a milled leaf powder, the Curry Leaf Powder, which has no marker figure. The data also records a defined alkaloid option, which is not published as a separate grade here. Choose the standardized extract when the specification of the curry leaf extract has to carry a bitters figure.

Bitters Analysis & Purity Risks

Bitterness is a sensory property, so the usual approach is a bitterness value, the highest dilution at which a panel still detects a bitter taste. A chemical proxy such as a summed HPLC peak group for the carbazole alkaloids can also be used. The grade carries no named method, so the figure is read as the bitters level determined by the procedure that accompanies the lot. It cannot be converted into an HPLC value for mahanimbine or compared with a number from a different procedure.

For identity, an HPLC fingerprint of the leaf is read beside the bitters figure. Mahanimbine, girinimbine and koenimbine form the carbazole cluster that is characteristic of Murraya, and the flavonoid glycosides and phenolic acids form a second cluster. The pattern shows whether the material is curry leaf and not a look-alike leaf.

Purity risks follow from the botanical group. Several plants are sold as curry leaf, among them the related Murraya paniculata, the orange jasmine, and the unrelated Helichrysum species used as curry plant, none of which has the same carbazole alkaloid profile. The stated species and the leaf part protect identity better than one bitters figure does. Dried leaf also fades from green to olive with storage, so color is a quality signal of the starting material.

Sample preparation for chemical proxies uses extraction into an organic solvent and filtration, with the sample protected from light because carbazole alkaloids degrade under strong light. Sensory work requires a controlled dilution series and a trained panel.

Raw material handling also matters. The leaf is harvested young, washed, dried at low temperature and milled, since high-temperature drying destroys chlorophyll and some alkaloids. A well-dried leaf keeps a bright green color and a strong aroma, and a poorly dried lot is brown and dull.

Typical Specifications

Specification Item	Product Information
Latin Name	Murraya koenigii
Plant Part	Leaf & Herb
Processing	Ethanol Extraction
Compound Class	Alkaloids
Common Name	Curry Leaf, Curry Tree
Ingredient Type	Standardized Extract
Marker Compound(s)	Bitters (carbazole alkaloids and bitter-tasting principles of the leaf)
Primary Grade	5% Bitters
Available Grades	2% · 5% Bitters
Appearance	Green powder
Solubility / Dispersibility	Slightly Soluble in Water
Quality Parameters
Moisture (LOD)	≤5.0%
Total Ash	≤5.0%
Particle Size	80 mesh
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤1,000 cfu/g · Yeast & Mold ≤100 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Applications by Grade

5% Grade for Compact Capsules

The 5% grade of curry leaf extract reaches a bitters target in a small fill, which suits compact capsules. The green powder is fine and clings to hopper walls, so a flow agent and a dry room keep fill weights steady.

2% Grade in Spiced Blends

Spiced dry blends carry the 2% grade naturally, since the savory curry-leaf aroma fits a masala-style base. Add it with other ground spices in a dry blend, and check that the blend stays free-flowing in humid storage.

5% Grade in Tablet Blends

Tablets of the 5% grade need a dry binder and a glidant, and a film coat covers the intense bitterness. Chlorophyll fades in contact with acidic excipients, so choose neutral fillers if the green tone matters.

2% Grade in Drink Powders

Stick-pack drink powders pair the 2% grade with ginger, lemon and mint flavors that carry its savory, bitter character. The cup is hazy and green-brown, and a fine grind improves dispersion in cold water. Add the powder to the cup first and stir while pouring, so that clumps do not form at the surface.

2% Grade in Sachet Premixes

Sachets dilute the 2% grade with a bulking carrier so the filler can weigh an accurate dose. A foil laminate holds the aroma and protects the chlorophyll from light, which otherwise bleaches the green tone. Check the seal quality of the film, because a small leak lets moisture in and turns the powder olive within weeks.

5% Grade for Contract Blending

Contract blenders take the 5% grade as a concentrated component for multi-ingredient powders. The green dust stains pale blends and the aroma carries across runs, so schedule it after dark products and purge the line. A written clean-down record helps when the next product is pale.

Technical & Quality Considerations

Curry leaf extract is a green to olive-green powder with a savory, citrus-and-spice aroma and a distinct bitter taste. It is slightly soluble in water, so a solution turns hazy green-brown, with part of the polar fraction dissolved and the carbazole alkaloids largely in suspension. Cool dispersion keeps the aroma cleaner than hot water.

Chlorophyll is the stability-limiting pigment. In acidic media it loses its central magnesium and turns olive-brown, and light and heat speed the change, so an acidic beverage fades quickly. Neutral to slightly alkaline bases keep the green tone longer. Carbazole alkaloids are moderately stable, but they oxidize slowly in light and darken the powder.

Scale-up starts with a screen to break leaf-fiber clumps, then a premix with part of the carrier and a weight check on the first fills. Drums are stored sealed and cool, away from the light that bleaches chlorophyll, and humid regions need a desiccant liner. The savory aroma calls for local extraction and separate scoops so that milder products stay clean.

Taste is the limit in liquid formats. The bitter, savory character calls for a strong flavor system, and many formulators place curry leaf extract in capsules and tablets for that reason.

Water activity and microbiology deserve attention for a leaf product. Dried leaf extract powders carry a natural microbial load from the field, and a green, hygroscopic powder in a humid pack supports mold growth if moisture is not controlled. Keep the powder in sealed foil, use a desiccant sachet in bottles, and run the packing line in a dry room. A short accelerated trial at elevated temperature and humidity shows whether the pack protects both the green color and the microbial specification.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.