zencefil katmak

listen to the pronunciation of zencefil katmak
Turkish - English
ginger
Any plant of a genus (Zingiber, especially Zingiber officinale) of tropical Asiatic and Polynesian herbs of a family (Zingiberaceae, the ginger family) with pungent aromatic rhizomes used as a condiment and as a stimulant and acarminative
to treat with care
Of a reddish-brown colour
A person with reddish-brown hair
The roots of the ginger plant are an indispensable ingredient in both Chinese and Indian cuisine Thought to have originated in South-east Asia, the plant's name, "zingiber" means horn-shaped, after the irregular shapes on the rhizomes or roots Valued for its clean, sharp flavor, ginger is used in soups, stir-fries, and marinades It is especially good with seafood, as it can cover up strong fish odors
perennial plants having thick branching aromatic rhizomes and leafy reedlike stems
dried ground gingerroot
The species most known is Z
Astringent
A reddish-brown colour/color
noxious weed - see picture kahili ginger For more information on pest plants, check out Northland Regional Council's pest plants information
Root-stock of a tropical plant used in cookery, medicine or sugared and eaten as a sweet
(used especially of hair or fur) having a bright orange-brown color; "a man with gingery hair and bright blue eyes"; "a ginger kitten"
Character run by Marie Ginger is a paladin of Dwalin See also: Ginger has a dream
The hot and spicy rootstock of Zingiber officinale, which is much used in cookery and in medicine
A rhizome possessing many important culinary and medicinal qualities It can be used in its fresh and dried forms as a flavoring or digestive aid Its fresh juice is added to hot water to prepare ginger compresses The juice, applied to minor burns, relieves stinging and prevents blistering through its anti-histamine action PICTURE
FRESH: Gnarled, tan-colored root with spicy flavor and aroma, indispensable in Chinese cooking either sliced, shredded, or grated Choose ginger with a firm feel and lightly shiny skin Store in a cool, dry spot For longer storage, freeze ginger, then cut off as much as you need without thawing Or, peel and thinly slice; store in a jar, cover with dry sherry, and refrigerate for up to 6 months PRESERVED: Sweet, pungent condiment packed in syrup in porcelain jars, or candied and sold packaged or in bulk PICKLED: Fresh young ginger, first pickled in salt, then preserved in vinegar and sugar
Ginger is the root of a plant that is used to flavour food. It has a sweet spicy flavour and is often sold in powdered form
zencefil katmak
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