kurkuma - vertaling naar Engels
Diclib.com
Woordenboek ChatGPT
Voer een woord of zin in in een taal naar keuze 👆
Taal:     

Vertaling en analyse van woorden door kunstmatige intelligentie ChatGPT

Op deze pagina kunt u een gedetailleerde analyse krijgen van een woord of zin, geproduceerd met behulp van de beste kunstmatige intelligentietechnologie tot nu toe:

  • hoe het woord wordt gebruikt
  • gebruiksfrequentie
  • het wordt vaker gebruikt in mondelinge of schriftelijke toespraken
  • opties voor woordvertaling
  • Gebruiksvoorbeelden (meerdere zinnen met vertaling)
  • etymologie

kurkuma - vertaling naar Engels

PLANT USED AS SPICE
Tumeric; Curcuma longa; Curcuma domestica; Hardar; Turmeric powder; Indian Saffron; Turmeric rice; Ukon no chikara; Indian saffron; Kurkuma; Haridra; Holud; Kunyit; C. longa; Curcurma domestica; Common turmeric; Golden milk; Golden Milk; Haldi Ka Doodh; Turmeric milk; Turmerick; History of turmeric
  • Botanical view of ''Curcuma longa''
  • [[Khandoba]]'s newer temple in [[Jejuri]], where devotees shower turmeric powder (''bhandara'') on each other
  • Turmeric dispersed in water is yellow under acid and brown under alkaline conditions

kurkuma      
n. turmeric
turmeric      
n. kurkuma, geelwortel, koenjit (kruid)

Definitie

turmeric
['t?:m?r?k]
¦ noun
1. a bright yellow aromatic powder obtained from the rhizome of a plant, used for flavouring and colouring in Asian cookery and formerly as a fabric dye.
2. the Asian plant of the ginger family from which turmeric is obtained. [Curcuma longa.]
Origin
ME (earlier as tarmaret): perh. from Fr. terre merite and mod. L. terra merita, lit. 'deserving earth'.

Wikipedia

Turmeric

Turmeric () is a flowering plant, Curcuma longa (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.

The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin.

Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.

Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health Organization, European Parliament, and United States Food and Drug Administration.

Although long used in Ayurvedic medicine, where it is also known as haridra, there is no high-quality clinical evidence that consuming turmeric or curcumin is effective for treating any disease.