Kumkuma

Kumkuma (saka basa Sangsekerta: ???????; Latin: ku?kuma ) iku bumbu kang dipikoleh saka kembang wit kumkuma ( Crocus sativus ). Kumkuma racake digaringake kanggo didadekake bumbu lan pawarna panganan. Kumkuma wis suwe dadi bumbu kang larang dhewe ing sadonya. ^[1]^[2]^[3] Sanajan durung pesthi, ^[4] diprecaya asaling wit kumkuma saka Iran . ^[5] Mangkonoa, Yunani lan Mesopotamia uga dinuga minangka papan asaling wit iki: Harold McGee ^[6] kandha yen wit kumkuma dipomahake ing Yunani utawa ing sacedhake nalika Jaman Prunggu. C. sativus bokmanawa minangka wujud triploid saka Crocus cartwrightianus , kang uga diparabi "kumkuma alas". ^[7]^[8]^[9] Kembang kumkuma alon-alon sumebar ing saindenging Eurasia lan banjur digawa menyang maneka laladan ing Afrika Lor , Amerika Lor , lan Oseania .

Rasa lan gandaning kumkuma kang kaya damen asal saka fitokimia aran pikrokrosin lan safranal. ^[10]^[11] Kumkuma uga ngemu pigmen karotenoid aran krosin, kang menehi warna kuning emas marang panganan lan jarit. Cathetan sajarah kang nulisake kumkuma ana ing layang tetanen Asiria saka abad angka 7 SM ^[12] lan wis didagangake sarta dianggo ewonan taun. Ing abad angka 21, Iran ngasilake udakara 90% saka gunggung kumkuma sadonya kanthi mutu kang apik dhewe. ^[13]^[14] Mawa rega USD 5.000 watara sakilograme, kumkuma dadi bumbu kang larang dhewe ing sadonya. ^[15]

Piridan [ besut | besut sumber ]

↑ Rau 1969 .
↑ Hill 2004 .
↑ "World's COSTLIEST spice blooms in Kashmir" . Rediff . Dibukak ing 7 January 2013 .
↑ Gresta, F.; Lombardo, G. M.; Siracusa, L.; Ruberto, G. (2008). "Saffron, an alternative crop for sustainable agricultural systems. A review" . Agronomy for Sustainable Development . 28 (1): 95?112. doi : 10.1051/agro:2007030 .
↑ Ghorbani, R.; Koocheki, A. (2017). "Sustainable Cultivation of Saffron in Iran" . Ing Lichtfouse, Eric (ed.). Sustainable Agriculture Reviews (PDF) . Springer. kc. 170?171. doi : 10.1007/978-3-319-58679-3 . ISBN 978-3-319-58679-3 .
↑ Harold McGee. On Food and Cooking, 2004 edition, pg 422. Scribner, New York, NY,
↑ Kafi et al. 2006 .
↑ Schmidt, Thomas; Heitkam, Tony; Liedtke, Susan; Schubert, Veit; Menzel, Gerhard (2019). "Adding color to a century-old enigma: multi-color chromosome identification unravels the autotriploid nature of saffron ( Crocus sativus ) as a hybrid of wild Crocus cartwrightianus cytotypes". New Phytologist . 222 (4): 1965?1980. doi : 10.1111/nph.15715 . ISSN 1469-8137 . PMID 30690735 .
↑ Harpke, Dorte; Meng, Shuchun; Rutten, Twan; Kerndorff, Helmut; Blattner, Frank R. (2013-03-01). "Phylogeny of Crocus (Iridaceae) based on one chloroplast and two nuclear loci: Ancient hybridization and chromosome number evolution". Molecular Phylogenetics and Evolution . 66 (3): 617?627. doi : 10.1016/j.ympev.2012.10.007 . ISSN 1055-7903 . PMID 23123733 .
↑ McGee 2004 .
↑ Katzer, G. (2010). "Saffron ( Crocus sativus L.)" . Gernot Katzer's Spice Pages . Dibukak ing 1 December 2012 .
↑ Russo, Dreher & Mathre 2003 .
↑ Hooker, Lucy (2017-09-13). "The problem for the world's most expensive spice" (ing basa Inggris Karajan Manunggal) . Dibukak ing 2020-01-12 .
↑ Fierberg, Emma. "Why saffron is the world's most expensive spice" . Business Insider . Dibukak ing 2020-01-12 .
↑ Monks, Keiron (3 September 2015). "Iran's homegrown treasure: the spice that costs more than gold" . CNN . Dibukak ing 22 January 2016 .

Kapustakan [ besut | besut sumber ]

Hill, T. (2004), The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen (edhisi ka-1st), Wiley, ISBN 978-0-471-21423-6
Kafi, M.; Koocheki, A.; Rashed, M. H.; Nassiri, M., ed. (2006), Saffron ( Crocus sativus ) Production and Processing (edhisi ka-1st), Science Publishers, ISBN 978-1-57808-427-2
McGee, H. (2004), On Food and Cooking: The Science and Lore of the Kitchen , Scribner, ISBN 978-0-684-80001-1
Russo, E.; Dreher, M. C.; Mathre, M. L. (2003), Women and Cannabis: Medicine, Science, and Sociology (edhisi ka-1st), Psychology Press, ISBN 978-0-7890-2101-4
Rau, S. R. (1969), The Cooking of India , Foods of the World, Time-Life Books, ISBN 978-0-8094-0069-0

[FOOTNOTERau1969-1] Rau 1969 .

[FOOTNOTEHill2004-2] Hill 2004 .

[3] "World's COSTLIEST spice blooms in Kashmir" . Rediff . Dibukak ing 7 January 2013 .

[Gresta_et_al.-4] Gresta, F.; Lombardo, G. M.; Siracusa, L.; Ruberto, G. (2008). "Saffron, an alternative crop for sustainable agricultural systems. A review" . Agronomy for Sustainable Development . 28 (1): 95?112. doi : 10.1051/agro:2007030 .

[Ghorbani_et_al.-5] Ghorbani, R.; Koocheki, A. (2017). "Sustainable Cultivation of Saffron in Iran" . Ing Lichtfouse, Eric (ed.). Sustainable Agriculture Reviews (PDF) . Springer. kc. 170?171. doi : 10.1007/978-3-319-58679-3 . ISBN 978-3-319-58679-3 .

[6] Harold McGee. On Food and Cooking, 2004 edition, pg 422. Scribner, New York, NY,

[FOOTNOTEKafi_et_al.2006-7] Kafi et al. 2006 .

[Schmidt_et_al.-8] Schmidt, Thomas; Heitkam, Tony; Liedtke, Susan; Schubert, Veit; Menzel, Gerhard (2019). "Adding color to a century-old enigma: multi-color chromosome identification unravels the autotriploid nature of saffron ( Crocus sativus ) as a hybrid of wild Crocus cartwrightianus cytotypes". New Phytologist . 222 (4): 1965?1980. doi : 10.1111/nph.15715 . ISSN 1469-8137 . PMID 30690735 .

[Harpke_et_al.-9] Harpke, Dorte; Meng, Shuchun; Rutten, Twan; Kerndorff, Helmut; Blattner, Frank R. (2013-03-01). "Phylogeny of Crocus (Iridaceae) based on one chloroplast and two nuclear loci: Ancient hybridization and chromosome number evolution". Molecular Phylogenetics and Evolution . 66 (3): 617?627. doi : 10.1016/j.ympev.2012.10.007 . ISSN 1055-7903 . PMID 23123733 .

[FOOTNOTEMcGee2004-10] McGee 2004 .

[Katzer20102-11] Katzer, G. (2010). "Saffron ( Crocus sativus L.)" . Gernot Katzer's Spice Pages . Dibukak ing 1 December 2012 .

[FOOTNOTERussoDreherMathre2003-12] Russo, Dreher & Mathre 2003 .

[hooker2-13] Hooker, Lucy (2017-09-13). "The problem for the world's most expensive spice" (ing basa Inggris Karajan Manunggal) . Dibukak ing 2020-01-12 .

[fierberg2-14] Fierberg, Emma. "Why saffron is the world's most expensive spice" . Business Insider . Dibukak ing 2020-01-12 .

[cnn-15] Monks, Keiron (3 September 2015). "Iran's homegrown treasure: the spice that costs more than gold" . CNN . Dibukak ing 22 January 2016 .

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