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curcuma_longa_l [2016/04/07 14:22] andreas |
curcuma_longa_l [2016/04/07 14:23] andreas |
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Curcum longa L. - syn. Curcuma domestica Valeton - Zingiberaceae \\ turmeric, Curcuma domestica Valeton, **Kurkuma**, | Curcum longa L. - syn. Curcuma domestica Valeton - Zingiberaceae \\ turmeric, Curcuma domestica Valeton, **Kurkuma**, | ||
- | Native to Southeast Asia; leaves very large, up to 1.20m or more long, including the petiole which is about as long as the blade, oblong-lanceolate, | + | Native to Southeast Asia; leaves very large, up to 1.20m or more long, including the petiole which is about as long as the blade, oblong-lanceolate, |
"When not used fresh, the rhizomes are boiled for about 30-45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Bangladeshi cuisine, Indian cuisine, Pakistani cuisine and curries, for dyeing, and to impart color to mustard condiments. ... The most important chemical components of turmeric are a group of compounds called curcuminoids, | "When not used fresh, the rhizomes are boiled for about 30-45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Bangladeshi cuisine, Indian cuisine, Pakistani cuisine and curries, for dyeing, and to impart color to mustard condiments. ... The most important chemical components of turmeric are a group of compounds called curcuminoids, |