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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**,​ Gelbwurz Curcum longa L. - syn. Curcuma domestica Valeton - Zingiberaceae \\ turmeric, Curcuma domestica Valeton, **Kurkuma**,​ Gelbwurz
  
-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,​ tapering at the base; flowers in autumnal spikes, 10-15cm long; peduncle 15cm or more, concealed by the sheathing petiole; flowers pale green, tinged with pink; rootstock large, ovoid, with sessile cylindric tubers orange-colored inside. The dried rhizome with its cumine-like-woody-fruity odor and earthy, ​slightly bitter flavor is used as spice.+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,​ tapering at the base; flowers in autumnal spikes, 10-15cm long; peduncle 15cm or more, concealed by the sheathing petiole; flowers pale green, tinged with pink; rootstock large, ovoid, with sessile cylindric tubers orange-colored inside. The dried rhizome with its cumine-like-woody-fruity odor and slightly bitter ​earthy ​flavor is used as spice.
  
 "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,​ which include [[https://​en.wikipedia.org/​wiki/​Curcumin|curcumin]] (diferuloylmethane),​ demethoxycurcumin,​ and bisdemethoxycurcumin."​ [[http://​en.wikipedia.org/​wiki/​Curcuma_longa]] \\ "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,​ which include [[https://​en.wikipedia.org/​wiki/​Curcumin|curcumin]] (diferuloylmethane),​ demethoxycurcumin,​ and bisdemethoxycurcumin."​ [[http://​en.wikipedia.org/​wiki/​Curcuma_longa]] \\
curcuma_longa_l.txt · Zuletzt geändert: 2016/04/19 08:58 von andreas