Tuesday, August 14, 2007


Turmeric (Curcuma longa) is a rhizomatous herbaceous continuing plant of the ginger family, Zingiberaceae which is citizen to tropical South Asia. It wants temperatures between 20 and 30 deg. C. and a significant amount of annual rainfall to succeed. Plants are gathered yearly for their rhizomes, and re-seeded from some of those rhizomes in the following season.It is also often pronounced as tumeric. It’s name vary according to region, in some Asian countries as kunyit.
Its rhizomes are boil for several hours and then dried in hot ovens, after which they are position into a deep orange-yellow powder generally used as a flavor in curries and for dyeing, other South Asian cuisine, and to impart color to mustard condiments. Its active component is curcumin and it has an bitter, earthy, peppery flavor.Sangli, a town in the southern part of the Indian state of Maharashtra, is the largest and most important trade centre for turmeric in Asia or maybe in the entire world.

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