2016 Latest Design Curcuma Longa Extract Factory for Malta


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2016 Latest Design Curcuma Longa Extract Factory for Malta Detail:

[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

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[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

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    Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

    This is a very aromatic sambar recipe prepared with pumpkin and served with rice and idly.

    INGREDIENTS:

    Chana dal 1 tsp
    Coriander seeds ½ tsp
    Pepper corn 10 nos
    Dry red chillies 4-5 nos
    Coconut(grated) 1 tsp
    Oil 4 tbs
    Mustard seeds ½ tsp
    Fenugreek seeds 5 nos
    Curry leaves 1 spring
    Green chillies 4 nos
    Pumpkin(pieces) 1 cup
    Turmeric powder ½ tsp
    Salt To taste
    Tamarind juice 1 cup
    Toor dal, 1 cup
    Coriander leaves(chopped) 1 tbs

    METHOD:

    1. Take a pan and add chana dal, coriander seeds, pepper corn, dry red chillies and dry roast and transfer into blender, add finely grated coconut, little water and make smooth paste.

    2. Heat oil in a pan and add mustard seeds, fenugreek seeds, curry leaves, green chillies, pumpkin pieces, and saute it.

    3. To it add turmeric powder, salt and mix it, cook for 2-3 mins with lid on it.

    4. Add tamarind juice, little water and mix it, later cook with lid on for 3-4 mins.

    5. Add boiled toor dal, smooth paste, salt, simmer it for 3-4 mins.

    6. Atlast add coriander leaves and switch off flame.

    7. Now pumpkin sambar udupi style is ready to serve.


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