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CURCUMA FRESCA

€9.42
VAT included
La cúrcuma fresca es una raíz de color naranja intenso que pertenece a la familia del jengibre. Tiene un sabor picante, terroso y ligeramente amargo, con notas cítricas y florales. Se puede rallar, picar o licuar para añadir a diferentes platos y bebidas. Es un ingrediente muy utilizado en la cocina india, tailandesa y oriental, donde le da color y sabor a los curris, sopas, arroces y salsas. También se puede consumir en infusiones, zumos, batidos o leches vegetales. Es un alimento muy beneficioso para la salud, ya que contiene curcumina, un compuesto con propiedades antiinflamatorias, antioxidantes y anticancerígenas.
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La cúrcuma es una raíz tuberosa que pertenece a la familia Zingiberaceae, la misma del jengibre y el cardamomo. Se originó en el sudeste asiático, donde se ha usado desde la antigüedad como colorante, condimento, remedio y objeto sagrado. Es una planta perenne que puede medir más de un metro de altura y tiene hojas grandes y elípticas. Sus flores son triples y hermafroditas y se agrupan en espigas. Su rizoma es cilíndrico y de color marrón por fuera y naranja o amarillo por dentro. La cúrcuma tiene un valor nutricional muy interesante, ya que es rica en minerales como el manganeso, potasio, calcio, magnesio, hierro, y en vitaminas como la vitamina B6, B3, vitamina C, vitamina K y vitamina E2. Además, contiene un compuesto llamado curcumina, que le da su color característico y tiene propiedades antiinflamatorias, antioxidantes, anticancerígenas y antidepresivas. Existen dos tipos principales de cúrcuma: la larga y la redonda. Dentro de la cúrcuma larga se distinguen dos variedades comerciales según el origen y las propiedades del polvo obtenido del rizoma: la cúrcuma Madras y la cúrcuma Alleppey. La cúrcuma Madras es la más común y tiene un color amarillo claro y un sabor suave. La cúrcuma Alleppey es más oscura y tiene un sabor más intenso y picante. Otra especie importante es la cúrcuma alismatifolia, que se cultiva por sus flores ornamentales de color rosa
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