Turmeric: Difference between revisions
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{{name|Turmeric}} (often misspelled as tumeric), also commonly {{name|Kurkuma}} or {{name|Kunjit}}, is a is part of the [[ginger]] family. | {{name|Turmeric}} (often misspelled as tumeric), also commonly {{name|Kurkuma}} or {{name|Kunjit}}, is a is part of the [[ginger]] family. | ||
<!-- {{latinname|Curcuma longa}} --> | |||
The taste it has is used to give dishes (often curries) a base taste of a slightly bitter earthiness. | The taste it has is used to give dishes (often curries) a base taste of a slightly bitter earthiness, | ||
but it is subtle enough that it may be overpowered by something else and function mostly as coloring. | |||
Latest revision as of 23:08, 20 April 2024
✎ This article/section is a stub — some half-sorted notes, not necessarily checked, not necessarily correct. Feel free to ignore, or tell me about it.
Turmeric (often misspelled as tumeric), also commonly Kurkuma or Kunjit, is a is part of the ginger family.
The taste it has is used to give dishes (often curries) a base taste of a slightly bitter earthiness, but it is subtle enough that it may be overpowered by something else and function mostly as coloring.
In various languages
- Dutch: Kurkuma, Koenjit
- Indonesian: Kunjit