[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.

The recipe is here! https://www.maangchi.com/recipe/heukimjajuk

Ingredients:

2 tbs toasted black sesame seeds
3 tbs sweet rice flour
1½ cup water
½ ts salt
for garnish:

a dried jujube with the pit taken removed
a few pumpkin seeds
Directions:

Toast sesame seeds

Put the black sesame seeds into a strainer and scrub them under running water.
Drain the seeds and put them in a thick bottomed pan or pot. Stir with a wooden spoon over medium high heat for a few minutes.
When the sesame seeds start popping, lower the heat. Keep stirring until they’re crispy.
Make porridge

Blend the toasted black sesame seeds with ½ cup of water for 1 minute until the mixture is smooth.
Add 1 cup of water to the mix and blend it again for another minute.
Put 3 tbs of sweet rice flour into a thick bottomed pot. Mix in the sesame mixture with a wooden spoon.
Bring to a boil. Keep stirring over medium high heat for about 2 to 3 minutes until it bubbles.
Lower the heat to a simmer. Keep stirring for 3 to 5 minutes. The porridge will thin out a little and become shiny.
Add ½ ts salt and mix it well. Transfer to a serving bowl.
Garnish with a jujube and pumpkin seeds (or pine nuts) and serve warm.

Marty Weissman and Joe Bolyard travel to France to teach you about Pycnogenol.