Tumeric finger(ဆႏြင္းတက္)

Tumeric finger(ဆႏြင္းတက္)

ဇြန္လ၂ရက္ေန႔မွ၈ရက္တာကာလအတြင္းမူဆယ္၁၀၅မိုင္ကုန္သြယ္ေရးဇုန္နဲ႔စစ္ေတြနယ္စပ္တို႔မွဆႏြင္းတက္၄၇.၇တန္၊
တန္ဖိုးအားျဖင့္$၀.၀၄၀၁သန္းဖိုးတင္ပို႔နိုင္ခဲ့ပါတယ္။
ေမလ၂၆ရက္မွဇြန္လ၁ရက္ေန႔ထိကာလမွာမူဆယ္၊ျမ၀တီနဲ႔စစ္ေတြနယ္စပ္မ်ားမွ၁၄၆တန္၊ေမလ၁၉ရက္မွ၂၅ရက္ေန႔ထိကာလမွာ၁၅၄တန္ေက်ာ္တင္ပို႔နိုင္ခဲ့တဲ့အတြက္ယခုအပတ္ဆႏြင္းတက္တင္ပို႔မႈမွာေလွ်ာ႔က်လာလွ်က္ရွိတာကိုေတြ႔ရပါတယ္။

ေစ်းနွန္းနွုိင္းယွဥ္ခ်က္မ်ား
နယ္စပ္ မိမိနိုင္ငံဘက္(က်ပ္/တန္) တစ္ဘက္နိုင္ငံ($/တန္)
ယခု ယခင္ ယခု ယခင္
မူဆယ္ ၂၅၀၉၂၀၀ ၂၁၅၅၂၀၀ ၂၁၆၄ ၂၂၅၂
စစ္ေတြ ၁၂၇၀၀၀၀ ၁၂၈၀၀၀၀ ၁၄၆၃ ၁၄၈၀

Coriander seed (Coriandrum sativum)-နံနံေစ့

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 centimetres (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit is a globular dry schizocarp 3–5 mm diameter.

The word derives from German “coriandrum”, in turn from Greek “κορίαννον” (koriannon).The earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na (written in Linear bkoriadnon), similar to the name of Minos' daughter Ariadne, and it is plain how this might later evolve to koriannon or koriandron." syllabic script, reconstructed as

Uses

 All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking. Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine.

Leaves

The leaves are variously referred to as coriander leaves, Chinese parsley, cilantro (in the Americas, from the Spanish for the plant). Culantro is a cilantro "copycat," but locals are very adamant that it is a different plant from "foreign" cilantro.

The leaves have a different taste from the seeds, with citrus overtones. Some perceive an unpleasant "soapy" taste or a rank smell and avoid the leaves. The flavours have also been compared to those of the stink bug, and similar chemical groups are involved (aldehydes). Belief that aversion is genetically determined may arise from the known genetic variation in taste perception of the synthetic chemical phenylthiocarbamide; however, no specific link has been established between coriander and a bitter taste perception gene.

The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican dishes, particularly in salsa and guacamole and as a garnish. Chopped coriander leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

Fresh coriander leaves, known as кинза (kinza) in Russian (from Georgian ქინძი), are often used in salads in Russia and other CIS countries.

Fruit

The dry fruits are known as coriander seeds, coriandi seeds, or, in South Africa, dhania. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to terpenes linaloolpinene. It is described as warm, nutty, spicy, and orange-flavored. and

It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavor quickly in storage and is best ground fresh.

Coriander seed is a spice (Hindi name:  dhania), in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It acts as a thickener. Roasted coriander seeds, called dhana dal, are eaten as a snack. It is the main ingredient of the two south Indian dishes: sambhar (சாம்பார்) and rasam (இரசம்). Coriander seeds are boiled with water and drunk as indigenous medicine for colds.

Outside of Asia, coriander seed is used for pickling vegetables, and making sausages in Germany and South Africa (see boerewors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Coriander seeds are used in European cuisine today, though they were more important in former centuries.^{[citation needed]}

Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.

Roots

 Coriander roots have a deeper, more intense flavor than the leaves. They are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes.

History

Coriander grows wild over a wide area of the Near East and southern Europe, prompting the comment, "It is hard to define exactly where this plant is wild and where it only recently established itself." Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemel Cave in Israel, which may be the oldest archeological find of coriander. About half a litre of coriander mericarps were recovered from the tomb of Tutankhamun, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians. The Bible mentions coriander in Exodus 16:31: "And the house of Israel began to call its name Manna: and it was round like coriander seed, and its taste was like that of flat cakes made with honey."

Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes, and it appears that it was used in two forms: as a spice for its seeds and as a herb for the flavor of its leaves. This appears to be confirmed by archaeological evidence from the same period: the large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the species at that time.

Coriander was brought to the British colonies in North America in 1670 and was one of the first spices cultivated by early settlers.

Similar plants

 

These herbs are used where they grow in much the same way as cilantro is used.

• Eryngium foetidum has a similar taste and is also known as culantro. Found in South America.^[10]
• Persicaria odorata, is commonly called Vietnamese coriander, or ram rau. The leaves have a similar odour and flavor to coriander. It is a member of the Polygonaceae, or Buckwheat Family. .^[11]
• Bolivian coriander, or quillquiña, has been described as "somewhere between arugula, cilantro and rue".^{[citation needed]}
• Papaloquelite is one common name for Porophyllum ruderale subsp. macrocephalum, a member of the Compositae or Asteraceae, the Sunflower Family. This species is found growing wild from Texas to Argentina. .

Health effects & medicinal uses

Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect.

Chemicals derived from coriander leaves were found to have antibacterial activity against Salmonella choleraesuis, and this activity was found to be caused in part by these chemicals acting as nonionic surfactants.

Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iran. Experiments in mice support its use as an anxiolytic. Coriander seeds are used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid. In holistic and traditional medicine, it is used as a carminative and as a digestive aid.

Coriander has been documented as a traditional treatment for diabetes. A study on mice found that coriander extract had both insulin-releasing and insulin-like activity.

Coriander seeds were found in a study on rats to have a significant hypolipidemic effect, Coriander (Coriandrum sativum) Loding.resulting in lowering of levels of total cholesterol and triglycerides, and increasing levels of high-density lipoprotein. This effect appeared to be caused by increasing synthesis of bile by the liver and increasing the breakdown of cholesterol into other compounds.

Coriander juice (mixed with turmeric powder or mint juice) is used as a treatment for acne, applied to the face in the manner of toner.^{[citation needed]}

Coriander can produce an allergic reaction in some people.

Turmeric Prices Sharply Down In Futures On Profit Taking

Capital Market / 10:37 , May 17, 2010

Prices of turmeric moved lower in the early trading session in the domestic futures market as traders booked their profits and influenced by weakness in other major spices pepper, Jeera and cardamom. Turmeric known as golden spice ended the saturday's session with profits nearly two percent .
In today's early moves, turmeric futures benchmark June contract 2010 fell to the level of Rs 14514 from the high of Rs 14890 per 100 kg. The counter is now trading on a weak note at Rs 14514, down 296 or two percent from last close. The open interest in the contract decreased 0.98 percent to 11,120 tonnes from 11,230 tonnes as on last day, indicating profit taking.
In today's session, turmeric arrivals in the benchmark spot market Nizamabad mandi were steady at 2,000 bags and price was steady at Rs 15,000 level. The arrivals in the Erode mandi increased to 17,000 bags from 5,000 bags and price increased to Rs 15,200 per 100 kg.
Turmeric arrivals usually start in mid-January in small quantities and gain momentum from March. The peak season runs till June.
Turmeric exports in February 2010 stood at 2,500 tonnes, down 19 percent from a year ago, according to data from the Spices Board.

Activities 22.5.2010

ႊTumeric root (Curcuma longa)ဆႏြင္းတက္

ႈIndia tumeric moves up on demand,thin supply

Fri Apr 23, 2010 7:56pm IST
MUMBAI, April 23 (Reuters) - India's turmeric futures rose more than 3 percent on Friday supported by overseas and local demand and a supply squeeze as farmers held back their produce for better prices, analysts and traders said.
"Overseas demand is coming from Gulf and European countries. Farmers are not bringing their produce in the market to sell at current prices as they have seen very good prices last year," said Subhas Chander Gupta, trader from Erode.
In Nizamabad, a major spot market in Andhra Pradesh, the price gained 165 rupees to end at 12,421 rupees.
Turmeric arrivals usually start in mid-January in small quantities and gain momentum from March. The peak season runs till June.

Turmeric exports in February 2010 stood at 2,500 tonnes, down 19 percent from a year ago, according to data from the Spices Board.
Following are the closing prices of turmeric futures on the National Commodity Derivatives Exchange in rupees per 100 kg. <0#NTM:>

Tumeric Finger(Curcuma longa) ဆႏြင္းတက္

India Turmeric Prices May Rise Further - Traders, Analysts 

By Dilipp S Nag
Of DOW JONES NEWSWIRES
MUMBAI (Dow Jones)--Turmeric prices in India are expected to firm up further as new crop arrivals suggest output will be below earlier estimates while demand remains strong, traders and analysts said Thursday.
Spot prices are already up 18% since mid-March to about INR12,212 per 100 kilograms in the major trading hub of Nizamabad in south India.

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)

Soap Nut(ကင္မြန္းသီး)