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Kumkuma

Saka Wikipédia Jawa, bauwarna mardika basa Jawa
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Kumkuma
Kembang kumkuma saka wit kumkuma (Crocus sativus).

Kumkuma (saka basa Sangsekerta: कुङ्कुम; Latin:kuṅkuma) ikubumbu kang dipikolèh saka kembang wit kumkuma (Crocus sativus). Kumkuma racaké digaringaké kanggo didadèkaké bumbu lan pawarna panganan. Kumkuma wis suwé dadi bumbu kang larang dhéwé ing sadonya.[1][2][3] Sanajan durung pesthi,[4] diprecaya asaling wit kumkuma sakaIran.[5] Mangkonoa, Yunani lan Mésopotamia uga dinuga minangka papan asaling wit iki: Harold McGee[6] kandha yèn wit kumkuma dipomahaké ing Yunani utawa ing sacedhaké nalika Jaman Prunggu.C. sativus bokmanawa minangka wujudtriploid sakaCrocus cartwrightianus, kang uga diparabi "kumkuma alas".[7][8][9] Kembang kumkuma alon-alon sumebar ing saindengingÉurasia lan banjur digawa menyang manéka laladan ingAfrika Lor,Amérika Lor, lanOséania .

Rasa lan gandaning kumkuma kang kaya damèn asal saka fitokimia aran pikrokrosin lan safranal.[10][11] Kumkuma uga ngemu pigmèn karoténoid aran krosin, kang mènèhi warna kuning emas marang panganan lan jarit. Cathetan sajarah kang nulisaké kumkuma ana ing layang tetanèn Asiria saka abad angka 7 SM[12] lan wis didagangaké sarta dianggo éwonan taun. Ing abad angka 21,Iran ngasilake udakara 90% saka gunggung kumkuma sadonya kanthi mutu kang apik dhéwé.[13][14] Mawa rega USD 5.000 watara sakilogramé, kumkuma dadi bumbu kang larang dhéwé ing sadonya.[15]

Piridan

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  1. ↑Rau 1969.
  2. ↑Hill 2004.
  3. ↑"World's COSTLIEST spice blooms in Kashmir".Rediff. Dibukak ing7 January 2013.
  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.
  5. ↑Ghorbani, R.; Koocheki, A. (2017)."Sustainable Cultivation of Saffron in Iran". Ing Lichtfouse, Eric (èd.).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,
  7. ↑Kafi et al. 2006.
  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 wildCrocus cartwrightianus cytotypes".New Phytologist.222 (4): 1965–1980.doi:10.1111/nph.15715.ISSN 1469-8137.PMID 30690735.
  9. ↑Harpke, Dörte; Meng, Shuchun; Rutten, Twan; Kerndorff, Helmut; Blattner, Frank R. (2013-03-01). "Phylogeny ofCrocus (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.
  10. ↑McGee 2004.
  11. ↑Katzer, G. (2010)."Saffron (Crocus sativus L.)".Gernot Katzer's Spice Pages. Dibukak ing1 December 2012.
  12. ↑Russo, Dreher & Mathre 2003.
  13. ↑Hooker, Lucy (2017-09-13)."The problem for the world's most expensive spice" (ing basa Inggris Karajan Manunggal). Dibukak ing2020-01-12.
  14. ↑Fierberg, Emma."Why saffron is the world's most expensive spice".Business Insider. Dibukak ing2020-01-12.
  15. ↑Monks, Keiron (3 September 2015)."Iran's homegrown treasure: the spice that costs more than gold".CNN. Dibukak ing22 January 2016.

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