[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.

FULL THAI RECIPE

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FULL ENGLISH RECIPE BELOW

Blueberry Rare Cheese

Ingredients
4 8 cm tart mold, 3 cm height
Parchment paper
40 grams blueberry jam
16-20 blueberries
Pate Sucree tart flour
Blueberries, blueberry jam, whipping cream and icing sugar for decoration

Pate Sucree tart dough’s ingredients
35 grams unsalted butter (softened)
25 grams icing sugar
20 grams yolks
60 grams cake flour
½ tsp vanilla extract

Fresh cream cheese’s ingredients
3 grams gelatin sheets
100 grams cream cheese
30 grams brown sugar
50 grams milk
15 grams water
5 grams lemon juice
80 grams whipping cream

Steps
Tart dough
1. Add butter in a mixing bowl. When the butter softened, add icing sugar and whisk until the butter turns white.
2. Add beaten yolks little by little, don’t whisk too fast so that the butter keeps united.
3. Add sifted cake flour little by little. Mix by spatula till the flour combined. Add vanilla extract and mix in.
4. Wrap tart dough with plastic wrap. Refrigerate for 2 hours.

Tart
1. After bring the dough out from refrigerator, set aside for 10 minutes to relieve the coldness. Knead the dough into 2 mm thickness. Cover tart dough inside the mold. Using fork, stab all over the bottom of the dough in the tart mold. Refrigerate for 15 minutes.
2. Bring the tart dough out of the refrigerator. Place a parchment paper inside the mold. Fill with nuts or rice. Bake for 10 minutes. After baked, remove nuts and parchment paper. Bake again for 5-7 minutes or until the bottom of the dough is done. Remove the mold and set aside.
3. Soak gelatin sheets in cold water until softened. Melt the gelatin in a pot of water. Lay aside.
4. To make fresh cream cheese; set cream cheese at room temperature, wait until softened. Add sugar and whisk to mix in. Add milk little by little so the cheese will not separate from each other. After well combined, add dissolved gelatin, water, lemon juice and formed whipped cream. Pile them up with spatula and set aside.
5. Add 10 grams of blueberry jam and 4 blueberries in cooked tart. Add fresh cream cheese and refrigerate for a while.
6. Decorate the tart with blueberries, blueberry jam and whipping cream. Top with icing sugar.

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