18 years Factory offer Curcuma Longa Extract Factory in Bandung
18 years Factory offer Curcuma Longa Extract Factory in Bandung 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
[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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Jennifer Bushman shares another easy recipe using Donsuemor’s Lemon Madeleine Cookies!
Just in time for the holidays, this Cranberry Swirl Cheesecake will keep the entire family begging for more.
Please visit our YouTube Channel for other easy Donsuemor Recipes!
RECIPE – Holiday Cranberry Swirl Cheesecake with Lemon Madeleine Crust —-
Serves 12
Cranberry Swirl-
4 cups crushed fresh cranberries
2 cups sugar
2 tbsp fresh Lemon juice
For the Crust-
Nonstick vegetable oil spray
2 3/4 cups finely ground Donsuemor Lemon Madeleines, approx 26 Madeleines
2 tablespoons sugar
1 teaspoon ground cinnamon
¼ cup unsalted butter, melted
For the Filling-
4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
¼ cup all purpose flour
1 cup sour cream
1/2 cup whipping cream
1 tablespoon vanilla extract
Cranberry Swirl-
Stir the cranberries and sugar together in a large microwave-safe bowl or a 1-quart glass
measuring cup. Put the bowl in a microwave oven set to full power and cook for 10 minutes.
Stir the mixture and cook for 5 to 8 minutes longer, or until most of the liquid has been
absorbed and the filling is glossy. Stir in the Lemon juice. Scrape the filling into a small
container and cool to room temperature. Use half for the cheesecake and reserve half to serve
with the slices.
Crust-
In a food processor, fitted with a metal blade, grind the madeleines, sugar, cinnamon and
butter. Press into the bottom and sides of a 10 inch spring form pan. Wrap the spring form pan
with a double layer of aluminum foil. Chill while mixing the filling.
Filling-
Preheat the oven to 350 degrees F.
In a mixer, fitted with the beater attachment, whip the cream cheese and the sugar until light
and fluffy. Add the eggs one at a time. Mix in the flour, sour cream, whipping cream and
vanilla.
Transfer 1/3 of the filling to the prepared crust. Add in half of the Cranberry Swirl, top with 1/
3 of the filling and the remaining ½ of the Cranberry Swirl. Finally, top with the last 1/3 of the
filling. With a knife, swirl the cranberry through the filling.
Place spring form pan in large roasting pan. Pour enough boiling water into roasting pan to
come halfway up sides of spring form pan. Bake until cheesecake puffs around edges, about
1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door slightly
opened.
Remove from the oven and cool on a wire cooling rack. Run a knife around the sides of the
pan. Remove the foil and cool completely. Cover with plastic wrap and chill overnight in the
refrigerator. Slice with a knife that has been dipped in warm water and dried off. Serve with
the remaining cranberry swirl.
This is a tasty vegan Berry Smoothie recipe made with silken tofu and stevia.

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