[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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RECIPE DESCRIPTION:
Ingredients
FOR THE COOKIE DOUGH
Butter 1 1⁄2 Cup (24 tbs), softened (3 Sticks of Butter used)
Sugar 3⁄4 Cup (12 tbs)
Fresh orange juice 1⁄4 Cup (4 tbs)
Orange zest 1 1⁄2 Tablespoon
Salt 1⁄4 Teaspoon
Baking powder 1⁄2 Teaspoon
Plain flour 3 Cup (48 tbs)
THE ADD-INS
Pistachios 1 Cup (16 tbs), roasted, roughly chopped
Cranberries 1 Cup (16 tbs)
Things You Will Need
1. Electric mixer
2. Plastic wrap
3. Baking trays
Directions
GETTING READY
1. Into a mixer, cream together the butter and sugar.
2. When the sugar and butter are well incorporated, add the fresh orange juice and orange zest. Blend again.
3. Then, add the salt and baking powder.
4. Add 1/2 of the flour and begin by mixing at a very low speed. Then, add the rest of the flour and blend again until well combined.
5. Add the pistachios, cranberries and mix again at low speed for a couple of minutes. (Make sure no to over mix the dough)
6. Remove the dough onto a large plate and form into a 2-inch diameter log. Break into two logs, as shown in the video.
7. Wrap both the logs using a plastic wrap and smooth-en them as much as possible.
8. Refrigerate overnight or at least for 5 hours or you may freeze for about 30 minutes.

MAKING
9. Preheat the oven to 350 F.
10. Unwrap the logs, using a knife cut the logs into 1/4-inch thick cookies and arrange on cookie trays, as shown in the video.
11. Place into the preheated oven and bake for about 15 – 20 minutes or until you see the edges turning a nice golden color.
12. Once done, remove from the oven and transfer onto a cooling rack, allow to cool.

SERVING
13. Serve as a snack.

↓ READ ME ↓

Hellou everybody!
So today I am going to show you how to make this delicous no knead vegan pumpkin seed bread. It’s super easy & it just envolves a bit of waiting. I have never baked bread before so if I can do it – you can do it too!
If you enjoyed the video please give it a thumbs up & subscribe for more videos. Thanks ♥

→ I got the recipe out of this book & changed it a tiny bit:←

https://www.amazon.de/Vegan-f%C3%BCr-Faule-GU-Themenkochbuch/dp/3833840390/ref=sr_1_1?ie=UTF8&qid=1487533845&sr=8-1&keywords=vegan+f%C3%BCr+faule

It’s a GERMAN book, so I thought it would be cool to share it on this channel in English!

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Music:
PAINT IT! by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC BY 3.0

https://creativecommons.org/licenses/b…

Music provided by Audio Library https://youtu.be/mFLg3vm4BW0

INGREDIENTS & RECIPE:
500g of spelt flour
50g of kibbled linseeds
50g of oats
1/2 a teaspoon of dry yeast
80g of pumpkin seeds
4 tablespoons of soy yogurt
2 tablespoons of maple sirup
1 1/2 teaspoons of salt
400ml of warm water
breadcrumbs

1) Roast 40g of pumpkin seeds in a pan till they’re a bit brown.
2) Put dry ingredients into a bowl + blend everything together. (incl. pumpkin seeds)
3) Add half of the soy yogurt, maple sirup and water. Mix again.
4) Put a kitchen towel on top of the bowl and allow the bread dough to rise for 17 hours.
5) Grease the baking tin and cover it with breadcrumbs.
6) Put the dough into the tin, put a kitchen towel on top of it and let it rise for another hour.
7) Preheat the oven to 395 degrees fahrenheit (200°C)
8) Spread the reast of the soy yogurt on top of the bread dough and put some pumpkin seeds on top.
9) Bake for 50minutes
10) ENJOY!

ZUTATEN & REZEPT:
500g Dinkelmehl
50g geschrotete Leinsamen
50g Haferflocken
1/2 Teelöffel Trockenhefe
80g Kürbiskerne
4 Esslöffel Sojayoghurt
2 Esslöffel Ahornsirup
1 1/2 Teelöffel Salz
400ml warmes Wasser
Semmelbrösel

1) 40g Kürbiskerne anrösten bis sie leicht braun sind
2) Trockene Zutaten in einer Schüssel verrühren (inkl. Kürbiskerne)
3) Die Hälfte Sojajoghurt, Ahornsirup und das Wasser hinzu geben und wieder alles vermengen.
4) Mit einem Geschirrtuch zudecken und den Teig für 17h gehen lassen.
5) Backform einfetten und mit Semmelbrösel einstreuen
6) Den Teig in die Backform geben und für eine weitere Stunde stehen lassen.
7) Ofen vorheizen — 200°C
8) Restliche Yoghurt auf dem Teig verteilen und mit den restl. Kürbiskernen bestreuen.
9) Für 50min backen.
10) & ENJOY!