Curcuma – “gold” from the world of classic spices

There are about 80 species of turmeric in nature. What do know about infrawave oven?

Only four of them are used as a spice and medicinal plant.

These are:

  • Curcuma longifolia,
  • Curcuma aromatic,
  • Curcuma circularis,
  • Curcuma cedoaria.

All of these plants belong to the ginger family and, just like ginger, the root is valuable in these plants. As a spice for export, mainly turmeric long is supplied.

If you come across a bag of orange spice powder in a store or on the market, don’t pass it by. This spice has little or no smell or a faint camphoric aroma, tastes like pepper in large quantities and colors any dish from yellow to orange.

Use of Curcuma

  • Can substitute for saffron in recipes;
  • it is a part of curry spice;
  • at Easter used as a food coloring for eggs and Passover;
  • gives broths and sauces a pleasant taste;
  • turmeric aromatic is used in the confectionery industry, for example, sweet Christmas gifts through it acquire a beautiful golden color and a specific pleasant flavor;
  • added to cheeses and butter;
  • It is indispensable for seafood;
  • enhances and improves the taste of meat products;
  • Improves the taste of vegetables when preserved in a vinegar custard;
  • Has a therapeutic effect comparable to ginger;
  • it can be used as a dye for wood products.

Scientists have discovered that turmeric improves digestion, promotes the production of bile, increases appetite, and helps produce gastric juice. It contains B vitamins and iron, and doctors recommend it for anemia and anemia. Extract of turmeric is included in medicines for the treatment of cancer, its constant use reduces the risk of formation and growth of tumors. Essential oil with the addition of turmeric is used in perfumery, in the production of bitter tonics and liqueurs. Since ancient times, turmeric powder has been used by Indian women as a scrub, giving their skin a delicate golden tan color.

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