Benutzer-Werkzeuge
trachyspermum_roxburghianum_dc._craib
Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
| Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung | ||
|
trachyspermum_roxburghianum_dc._craib [2016/04/13 23:36] andreas |
trachyspermum_roxburghianum_dc._craib [2016/08/05 21:48] (aktuell) andreas |
||
|---|---|---|---|
| Zeile 4: | Zeile 4: | ||
| "It is a very strong spice, with a characteristic smell similar to parsley and a taste similar to celery. A couple of pinches can easily overpower a curry." | "It is a very strong spice, with a characteristic smell similar to parsley and a taste similar to celery. A couple of pinches can easily overpower a curry." | ||
| - | "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 panch phoron contain radhuni where the common mixtures have black mustard seeds (see nigella for details)." | + | "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:// |
| + | |||
| + | |{{: | ||
| 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. \\ | ||
trachyspermum_roxburghianum_dc._craib.1460583396.txt.gz · Zuletzt geändert: 2016/04/13 23:36 von andreas
Seiten-Werkzeuge
