Turmeric

August 12, 2017 17:52 | Different Colors

Turmeric helps uncover talent and find a true vocation for people with untapped creative potential.

plant is useful for those who feel intuitively that is engaged in a life not his business, not his work.Also, it is to have people constantly living in a state of vague anxiety Perhaps this left-hander, who as a child was forced to hold a spoon and a pen in his right hand, or "zatyukali" boys, is perceived music school as a punishment, and secretly dreamed of aircraft modeling circle.In short, people with unspent and unrealized potential.Turmeric helps to abandon stereotypes recall childhood dream and realize themselves fully in the present.

Remember, when you can dream to paint the dishes ... By and large, nothing now prevents to realize his dream.HO if you also have forged turmeric, your painted dishes suitable not only for family.For masterpieces will "hunt" all art galleries.

Here is a list of plants that have antiviral and antibacterial properties: myrtle, ivy, aucuba, aloe, kalanchoe, sansevieri

ya, citrus, gippeastrum.

Features care

Turmeric has low lighting, feels good under bright ambient light, but can stand and a significant shadowing.In winter, turmeric comes to rest, can be completely or partially lose leaves.Pot with a club, it is desirable to rearrange it in a cool place.Water the plant moderately, avoid stagnation of water in the pan.Very useful spraying.Transplant spend 1 time in two-three years.During transplant the plant, it is desirable to divide, as turmeric is growing quite rapidly.The substrate is composed of turf and leaf soil, humus and sand (4: 2: 2: 1).Be sure to drain 1/3 of the height of the pot.

Yes, turmeric and ginger - close relatives.Those who know about the amazing healing properties of ginger, now with respect and look at this simple, at first glance, spice.It also contains a striking collection of useful substances.

Externally turmeric brighter than the ginger, very similar to the reeds with a stem height of one meter.Just like ginger - turmeric in a thick tuberous root is dark yellow, with a diameter up to 4 cm, which runs the oblong roots with tuberous bulges.These side tubers are valued above all for its amazing properties.

Large succulent turmeric leaves are oval and grow out of the base of the stem, in some cultivars they look slightly corrugated.Strong stem-peduncle ends with a long (up to 15-25 cm) inflorescence.

turmeric flowers that adorn its stalk for several weeks and even months, there are a variety of shades.Flowering turmeric is so beautiful that it even home grown as a house plant.In this case choose turmeric with bright yellow, white, pink, lilac, pale purple flowers.

The stem and rhizome of turmeric contains essential oils and natural dye yellow - curcumin.

fruits of this plant forms a very rare.

turmeric in nature grows in tropical climates, and best of all it feels like a plant at a height of about two thousand meters above sea level.

Homeland turmeric - South Asia, to be exact - Southeast India and Indochina region with a warm climate and frequent rains.

Now, this plant is widely grown in India (most of all - in the states of Tamil Nala, Maharashtra, West Bengal), Indonesia, China, Japan, Taiwan, Peru, the West Indies, Africa and Australia, as well as the Philippine Islands,Haiti, Sri Lanka and the island of Java.

Species

Rhode Turmeric (Curcuma L.) of the ginger family includes about 60 species of plants.All of them grow in tropical regions of Asia, and there are up to northern Australia.

Turmeric home, long, or turmeric (Curcuma damastica, Curcuma longa) - the most common form of this plant, which is grown with culinary or medicinal purposes.Homeland turmeric - India and Vietnam.Turmeric this kind are most often used for the preparation of the eponymous spices.

In ancient times, this plant is widely distributed throughout tropical Asia.In the days of the Soviet Union conducted successful experiments on the cultivation of turmeric on Zonal Experimental Station of All-Union Scientific Research Institute of Medicinal Plants (VILAR), located in Adjara.

botanical name of this plant - Curcuma Domestica, the English version - tnurmeric, German - gelbwurz, French and Italian - curcuma, Hindi her name sounds like haldi.

According to the researchers, their English name of this plant has received from the Latin phrase terra merita, which translates as "the dignity of the earth."That's how it was called in Western Europe in the XVI -XVII centuries.From the middle of the XVIII century.more common name was "turmeric".

In Asian countries, you'll find most ancient name of the spice - zargava in Sanskrit it is called haridra.

familiar to our ears called "turmeric" plant received from the Arabic word kurkum, which translates as "saffron".

also very popular aromatic turmeric (Curcuma aromatica Salisb., Wild turmeric), often erroneously called "Indian saffron".It is this variety, whose name in Sanskrit sounds like "Wang haridra", highly regarded among confectioners.

Plants of this type are also originally from India, but for many years they have successfully grown in many different countries with a tropical climate.

round Turmeric (Curcuma leucorrhizae) is increasingly used to produce starch Turmeric.

Curcuma Zedoaria or tsitvarnaya (Curcuma zedoaria Rose, tsitvarnaya root.) - Beautiful spice to flavor liqueurs, and its rhizome is used not in the worn powder, and chopped into pieces.The root of this plant is usually shaped like a tiny (no longer walnut) coward.The special features of this version include turmeric characteristic aroma with a hint of camphor and bitter, burning taste.

In nature the plant is found in the territory of Indonesia to the Himalayas.The healing properties of this type of turmeric is especially appreciated in China, where it is used as a unique agent for female ailments.

Javanese yellow root, turmeric Javanese (Curcuma xanthorrhiza Roxb.) Is widely distributed in Java and the Malay Peninsula.Its chemical structure is very close to that of turmeric home, however, some differences do not make it more suitable for spices, and for use as a healing agent.Because of this plants get drugs for the treatment of various liver diseases and getting rid of abdominal pain.

for ornamental floriculture often use Thai plant pattumu (Siam Tulip, Curcuma alismatifolia), got its name because of the similarity with tulip flowers, orange and turmeric (Curcuma aurantiaca) - flowers of these plants are extremely beautiful.

Spice

As spice use turmeric roots, tubers, and the long side parts are valued more than the large central tuber.

Cooking spice turmeric - not an easy process.

used for harvesting the roots of 9-10-month-old plants, after he held during flowering and the leaves begin to turn yellow.

Dug out of the ground tubers thoroughly wash and cook in boiling water (or just scalded).This helps speed up the process of "ripening" spices - in fact at the time of scalding Aromatic plant cells, which contain a colorant, are destroyed, and curcumin gradually saturates the entire root.

Rhizomes within 5-7 days, dried in the sun.During this time, turmeric root mass is reduced by about three quarters.It was during the drying curcumin penetrates into the inner layers of rhizomes.

resulting from the "paste" the starch contained in the plant pervades the whole root and solidify, making it firm and strong as a rock.

After drying, sorting time comes - peeled tubers are of the highest quality are called "fingers", lower quality - "chips" and "bullets".

These dense solid tubers characteristic bright yellow or orange in India are often sold as souvenirs (prepared from powdered spice them at home will be difficult).But to get a spice with a delicate aroma, it is necessary to grind them into fine powder.

From spice turmeric get - powder and essential oil.Both products have their useful properties.

essential oil

from the dried roots of the turmeric, by steam distillation, aromatic oil is obtained.Depending on the plant variety and storage of dry rhizomes of time, the resulting oil will be from 1 to 5.5% of the feedstock.

annually in those countries where turmeric is grown, as well as in those where it is taken out, get up to several tons of essential oil per year.

clear or yellow?

Very often there is a dispute, what color of turmeric oil is present?

In fact, it can be transparent and yellow.The fact that production of aromatic oil used homepage turmeric (Curcuma longa L.), and wild turmeric (Curcuma aromatica Salisb.).Distillation

in turmeric essential oil of Curcuma longa curcumin pigment falls, so the resulting product typically has a yellowish orange color.The smell of fresh homemade turmeric oil, woody-spicy and slightly bitter taste.The flavor and color of the oil follows the aroma and color of spices.

oil from turmeric Curcuma zedoaria - almost clear, colorless liquid, with the scent of myrtle and camphor.But both

oils are natural, both have a number of useful properties, although the composition of different oils, for example, the second type contains no oil curcumin.

chemical composition of turmeric

But we are interested not so much the culinary virtues of turmeric as therapeutic.Let's see how amazing this composition has a spice.

The composition of turmeric include substances such as:

The rhizome of this plant also contains α-phellandrene, Sabine, borneol, tsingeberon and β-curcumin.

It terpenes and tsingibereny (the same as that of the nearest relative of ginger turmeric) in conjunction with several exotic materials (turmerones, dimethylbenzyl alcohol, metilatsetiltsiklogeksenom) and spices give this characteristic delicate aroma.

see what lies behind some of these components.

Curcumin - is the main kurkominoid (dye) that is part of the rhizome of turmeric - that it attaches to the root of the plant saturated yellow color.

From the standpoint of chemistry, it refers to a substance polyphenols.

Curcumin is poorly soluble in water, but well - in alcohol, ether and fats.

This is widely used in the food industry for coloring various products.Very good use turmeric to color fatty foods.

In medicine, curcumin is appreciated for anti-inflammatory, anti-cancer, anti-mutagenic, anti-oxidation and protivoamiloidnye (ability to reduce the formation of amyloid bodies formed, in particular in the brain in Alzheimer's disease) properties.

Researchers at Michigan State University have revealed the ability of curcumin molecules penetrate the cell membranes and improve their stability to a variety of infections.It was found that the molecules of polyphenol, and is located on the inner side of the outer membrane of each cell are connected to each other, while reinforcing the membrane.

History spices

People acquainted with turmeric for more than two and a half thousand years ago, though, according to some sources, in the Vedic culture of India, this plant has been known for more than four thousand years.

In those times, this spice was used only in its homeland in India and Indochina.But at the end of the first century BC.e.this spice came to Greece (which gets its name "Yellow Ginger"), and four centuries later - in China.

Finding turmeric in southern China, the great traveler Marco Polo said about her: "There is also growing vegetables, which has all the properties of the saffron, such as: the smell and color, and yet it is not a real saffron."It was he who called turmeric terra merita - «the dignity of the earth."

In India, this plant is considered a symbol of fertility, was used in various religious ceremonies and revered as a shrine.At the wedding, the groom tied the neck of his future wife a special sacred thread, which

pre-lubricated with a paste of turmeric powder.Today, the bride in the countries of Southeast Asia are identical to the wedding ceremony is applied to the face powder, prepared with turmeric powder.

Malaysian According to ancient custom, the paste of turmeric should be applied to the abdomen of women giving birth, the same vehicle was treated cut the umbilical cord.A wonderful plant is not only considered an excellent means of protection from evil spirits, but, being a natural antiseptic, significantly reduced the risk of maternal infection and neonatal,

In ancient times, turmeric was produced in large numbers - this plant is quite unpretentious, quickly forms a large tubers, of whichyou can receive a large amount of powder.Once turmeric is widely used not only as a spice, but also as a dye for fabrics - yakro-yellow robes Buddhist monks were colored with turmeric.It was used more often saffron (other ink spices), which is difficult to procure in sufficient quantity.Mention of such a use of turmeric found in ancient Assyrian recipe, composed in the first century BC.e.

In European countries, turmeric has been seen as the Arab merchants, importation to western countries of the East spices, and has long been less popular than clove and vanilla, but quickly won the affection of the British - they have long used it to flavor dishes of the national cuisine.

In the Middle Ages, turmeric has been used more often as a coloring agent - with the help of attached yellow products made of wood, cloth, leather glove, and even metals.We used this spice for cooking and cosmetics, as well as perfumes.

Aroma EAST -karri

Undoubtedly, one of the most important applications of turmeric in cooking - is its inclusion in the curry.It is because of this spice seasoning and dishes take on a unique taste and aroma, as well as the deep yellow color.

However, Indian curry does not always exist in a form that is familiar to us now.After all, few people know that in India there is a curry tree whose name in Tamil sounds like kariveppilai.Thin leaves of the tree belonging to the family of Rutaceae, painted in dark green color, fresh long been used in Indian cooking.

most often used this seasoning to flavor and give good taste vegetarian dishes made from vegetables and legumes.Delicate aroma of spices reminiscent of the smell of anise and citrus.Partly analogue curry leaves in European cuisine is considered to be a bay leaf.

Usually fresh leaves of the tree of curry fried in vegetable oil, with the addition of other spices, and this oil flavored ready-made meals, removing leaves before serving.

pour curry dried almost completely lose their unique flavor, and add them to dishes while cooking - only a tribute to tradition.

What is the relation between the Indian curry and a bright yellow with a mixture of aromatic spices?

In cooking Indian Tamil word kari is used to refer to thick soups, sauces, sharply flavored stew of vegetables.Adopting some of the traditions of Indian cuisine, the British spread called "curry" dishes on the mixture of spices used to prepare them.So the name of «curry powder» became an international.

Drinking spices in the East is different from that which is more common in European countries.On the eastern kitchen spice - is not only aromatic and flavor to food, it is a strong means of treatment and prevention of various diseases, and to appreciate the warm climate makes spices like substances that contribute to the preservation of freshness of products.That is why in Indian cooking, there are fairly strict rules governing the drawing up of spice mixtures.

The first part of each blend - it basic spices that make up its base across the country.