Unterschiede

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--- trachyspermum_roxburghianum_dc._craib [2016/04/14 09:42] – andreas
+++ trachyspermum_roxburghianum_dc._craib [2016/08/05 19:48] (aktuell) – andreas
@@ Zeile 5: / Zeile 5: @@
 "There is a little-known spice radhuni [রাধুনি] or randhuni [রাঁধুনি] used only in Bengali cooking and practically unavailable outside of Bengal. Its botanical identity is Trachyspermum roxburghianum (Apiaceae, Hindi: ajmud), but it gets often confused with ajwain. True radhuni has an aroma comparable to celery and fenugreek. Truly authentic variants of the Bengali spice blend [[https://en.wikipedia.org/wiki/Panch_phoron|panch phoron]] contain radhuni where the common mixtures have black mustard seeds (see nigella for details)." [[http://gernot-katzers-spice-pages.com/engl/spice_geo.html#asia_southeast]]
+|{{:limonene.jpg| limonene }} \\ limonene | {{:sabinene.jpg|sabinene}} \\ sabinene |{{:terpinen4ol.jpg|terpinen-4-ol}} \\ terpinen-4-ol |{{:terpinene_gamma.jpg|γ-terpinene}} \\ γ-terpinene |{{:ligustilide_Z.jpg| (Z)-ligustilide }} \\ (Z)-ligustilide |
 Essential oils obtained by steam distillation of immature and mature seeds of T.roxburghianum from India showed limonene (40.9 immature, 47.2% mature), sabinene (20.3% and 8.5%), terpinen-4-ol (8.6% and 12.2%), (Z)-ligustilide (5.1% and 8.0%), γ-terpinene (5.6% and 6.7%) as main components. \\