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In Indonesia, turmeric leaves are used for Minang or Padang curry base of Sumatra, such as rendang, sate padang, and many other varieties. In the Philippines , turmeric is used in the preparation and cooking of kuning , satti , and some variants of adobo .
- Turmeric (disambiguation) - Wikipedia
Turmeric (Curcuma longa) is a rhizomatous herbaceous plant...
- Turmeric - Simple English Wikipedia, the free encyclopedia
Turmeric (Curcuma longa) is a spice, widely used in Asian...
- Turmeric (disambiguation) - Wikipedia
Coscinium fenestratum, or yellow vine as it is sometimes referred to in English, is a flowering woody climber, native to South Asia and Mainland Southeast Asia. It is rare and critically endangered in many of its habitats. Coscinium fenestratum is a member of the family Menispermaceae and the genus Coscinium.
Turmeric (Curcuma longa) is a spice, widely used in Asian cooking. It is a rhizomatous herbaceous perennial plant, in the ginger family, Zingiberaceae. [2] How it grows. Turmeric plants are widely grown in tropical areas of India, where over 70,000 acres are cultivated every year.
11 Οκτ 2024 · Native to southern India and Indonesia, turmeric is widely cultivated on the mainland and in the islands of the Indian Ocean. The rhizome has a pepperlike aroma and a somewhat bitter warm taste and has a strong staining orange-yellow color.
Curcuma (/ ˈ k ɜːr k j ʊ m ə /) [3] is a genus of plants in the family Zingiberaceae that contains such species as turmeric and Siam tulip. They are native to Southeast Asia, southern China, the Indian Subcontinent, New Guinea and northern Australia. [4]
Turmeric is a spice derived from the rhizomes of the Curcuma longa plant, a member of the ginger family. The plant is native to Southeast Asia, specifically Indonesia, where it has been cultivated and used for centuries.
Turmeric (Curcuma domestica Val), or kunyit in Indonesian, is used as an important spice in many countries around Asia where rice is the staple. Turmeric gives dishes a musky flavor and a yellow color. It has been used for centuries in Indonesia, not only in the culinary sense, but also in traditional medicine.
