Why are potatoes and tomatoes grown in Europe.

Historically travellers and traders moved these plants around the world. Suitable locations were found , where these planets could thrive.,

Turmeric and Rice a indigenous to India and South East Asia.

Potatoes, tomatoes, and tobacco are inidigenous to the Americas.

Horses (the animal) as are sheep and cattle are also indigenous to the Old World (Europe/Asia), but the animal was imported into the Americas.

Similarly 'African Americans' (slaves) are originally indigenous to Africa, NOT America.

There are many biological species around the world , that are not indigenous to where they are presently found/exist.

Turmeric is commonly called haridra or haldi in India.

Yes. My father is a diabetic and he makes curry all the time.

First make a paste of turmeric powder

now apply the paste on a butter paper and let it dry

now its ready and can be used for making secret messages.

One tablespoon of turmeric is 7 grams (7000 milligrams). One teaspoon is 1/3 of a Tablespoon, so it would be 2667 milligrams.

Turmeric is a common substitute for saffron because saffron is very expensive to buy but if a recipe calls for turmeric you can use saffron instead.

ye it is an indicator

Usually when you add things like spices or herbs to a hot mixture with or without water, you are releasing oils and other essences. It is like coffee or tea. You can steep the tea in too hot of water, for too long. Once you do that, you have already brought out the good and then some. If you steap too long, you leach out more flavors than you bargained for.

I would assume that analogy would apply for turmeric. If you put it in when you first start cooking, you are releasing all the good stuff. Once all the good stuff is gone, you start getting more than you intended from the spice. If you add it later in the cook time, you will extract less flavor compounds. Also, if you put it in when it is extremely hot, you are leaching even more flavors out, whether you intended to get those or not.


I would say it totally depends on what you are cooking. I would try adding it about 3-7 mintues before you are finished. If you are only cooking something for a few mintes, then do it a minute or two and experiment a little. You might even let the food you are cooking coast right before it is ready to serve. By that I mean, when you are close the end, just shut the burner off and let it cool down some. Then add your spice and stir it in, helping to get the flavors out. Then serve and enjoy.


It may take a few cracks at it to find the flavor to bitterness ratio you are looking for. Everyone is different. We all have our own pallets to please. Try it out and let me know what you find!

Magic Eraser works wonders. Just scrub it on the counter top & watch stains disappear.

I read this and thought "no way will that work". I had tried everything else I could think off so I bought a magic eraser. Amazing!!! It worked with really no effort at all. I've just found a favorite new cleaning product!

Turmeric is a bright yellow powder obtained from a plant of the ginger family, used for flavouring in Asian cookery, and, formerly, as a fabric dye.

Any reasonable grocery store or supermarket. It is a common spice.

turmeric dissolved in water is treated with citric acid(lemon or juice of any citrus fruit) red color is formed due to the reaction of phenol(in turmeric) with trioic acid present in citric acid

Curcuma longa contain phytic acid.

The botanicl name of turmeric is Curcuma longa

India!

No, it can't . The extract does not show a wide range of colours different values. It only shows different colours

0.16 measuring spoons of turmeric has been present in 500mg of turmeric in standard measuring spoons.

You pronounce the u just as you would in the word turn. The e in the last part of the word is pronounced as you would pronounce it in the word swerve.

The color of turmeric indicator in sodium hydroxide ( Na(OH) ) is red - brown .

not in moderate amounts. it is a powerful detoxifier...