[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.

This is for beginners that are wondering what makes up a bee hive, what is needed and how does it all tie together.

Welcome back to the third episode of “In Our Country Kitchen” which features how to make Cranberry Cream Scones, step by step details.

These scones, a type of British quick bread, easily become a household favorite. They make a fun snack for kids that is not too sweet, are great for weekend brunch or holiday time. Serve with a cup of hot tea and enjoy!

Ingredients

3/4 cup dried cranberries (may substitute cherries)

1 cup boiling water

3 cups all purpose flour

3 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon cream of tarter

½ cup butter, room temperature

1 egg, separated

½ cup sour cream

3/4 cup half and half cream

1 ½ teaspoon almond extract

Additional sugar

Soak cranberries in water for 10 minutes. Drain and set aside. In a large mixing bowl, combine the flour, sugar, baking powder, salt and cream of tarter. With a pastry blender, cut in the butter. Set aide. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cranberries. Divide dough in half and shape into balls. Roll each ball into a 6 inch circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 400 for 15-20 minutes. Serve warm. Yield 12 scones.

Cranberrie Cream Scones, you just can’t beat the scrumptious taste.

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https://inourcountrykitchen.blogspot.com/

Thanks for stopping by “In Our Country Kitchen.”

Bill & Cheryl

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