Curcuma longa L.
Kurkuma long, a yellow root, turmerik, gurgemej, zarchava, haldi - a long-term grassy plant of family imbirnyh. Occurs from East India and Vietnam. Kurkuma apparently has been brought to Europe from India by Arabs.
The Bush reaches at times to 1 m in height, large oval leaves from is light - to dark green colour grow directly from a rhizome.
Kurkuma contains very fragrant essence and dye kurkumin, and also fellandren, tsingiberen, borneol, sabinen.
Preparation of spice from kurkumy - process difficult enough: svezhesobrannye roots-tubers boil together with certain special dyes, then dry up, clear of a peel. They then get characteristic orange colour. As spice lateral, long roots of a plant, instead of the central root - a tuber are applied basically. Ready roots are dense, very firm and possess poorly burning, slightly bitterish taste reminding ginger, with thin, original aroma, extremely pleasant, but not always well notable. Usually kurkumu sell in the form of a powder - enough thin powder.
Slaboprjanyj, give the chance to use pleasant taste (the truth, in a considerable quantity it happens is burning-sharp) as spice and dye, and also to apply in set of national spicy mixes. It serves in colouring of dishes as a good substitute of a saffron.
As spice it is applied at preparation of dishes from eggs, light sauces, salads, soups-mashed potatoes, crabs, lobsters and oysters. Strengthens and improves taste of a chicken broth and dishes from a hen. It is added also to mustard and for pickling pouring.
Except described above kurkumy the long is available even more three tens versions of this plant, however in the food-processing industry it is used basically three.
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