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trachyspermum_roxburghianum_dc._craib [2016/08/05 21:47] andreas |
trachyspermum_roxburghianum_dc._craib [2016/08/05 21:48] andreas |
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"There is a little-known spice radhuni [রাধুনি] or randhuni [রাঁধুনি] used only in Bengali cooking and practically unavailable outside of Bengal. Its botanical identity is Trachyspermum roxburghianum (Apiaceae, Hindi: ajmud), but it gets often confused with ajwain. True radhuni has an aroma comparable to celery and fenugreek. Truly authentic variants of the Bengali spice blend [[https:// | "There is a little-known spice radhuni [রাধুনি] or randhuni [রাঁধুনি] used only in Bengali cooking and practically unavailable outside of Bengal. Its botanical identity is Trachyspermum roxburghianum (Apiaceae, Hindi: ajmud), but it gets often confused with ajwain. True radhuni has an aroma comparable to celery and fenugreek. Truly authentic variants of the Bengali spice blend [[https:// | ||
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+ | {{:ligustilide_Z.jpg| (Z)-ligustilide | ||
Essential oils obtained by steam distillation of immature and mature seeds of T.roxburghianum from India showed limonene (40.9 immature, 47.2% mature), sabinene (20.3% and 8.5%), terpinen-4-ol (8.6% and 12.2%), (Z)-ligustilide (5.1% and 8.0%), γ-terpinene (5.6% and 6.7%) as main components. \\ | Essential oils obtained by steam distillation of immature and mature seeds of T.roxburghianum from India showed limonene (40.9 immature, 47.2% mature), sabinene (20.3% and 8.5%), terpinen-4-ol (8.6% and 12.2%), (Z)-ligustilide (5.1% and 8.0%), γ-terpinene (5.6% and 6.7%) as main components. \\ |