Low volume strength training of 5 repetitions or fewer will increase strength by increasing actin and myosin cross filaments thereby increasing muscle firmness or tone. The low volume of this training will inhibit the hypertrophy effect.
Curry leaves are the shiny, dark green, aromatic leaves of a tree from the citrus fruit family that release a deliciously nutty aroma when fried in hot oil. A staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way as bay leaves are used in the West. staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way as bay leaves are used in the West.
As for the origins: 1  The curry leaf is Indian, and has been in use in south Indian cuisine for thousands of years, long before the British arrived in India. However, its use is very regional, being popular mainly in south India (and one western state), but not in north Indian or east Indian cuisines.