{"product_id":"curcuma-jiang-huang","title":"姜黄","description":"\u003cp\u003e\u003cem\u003eCurcuma longa\u003c\/em\u003e 的根茎，姜的近亲，栽培于印度、中国东南部以及整个热带亚洲。秋季挖出，洗净，短时水煮，干燥，再研磨：正是这一连串工序造就了人们熟知的黄橙色粉末，比鲜根茎更鲜明、更均匀。其颜色来自姜黄素，即这种植物的色素。切开时，肉呈浓郁的橙色；气味带土腥与胡椒气，味苦而略辛，尾调是根的气息。它既用作着色，也用作香料——咖喱、格拉姆马萨拉、泰式咖喱、米饭、汤底——四人份的一道菜半茶匙即足。须与郁金（\u003cem\u003eCurcuma aromatica\u003c\/em\u003e 或 \u003cem\u003eC. wenyujin\u003c\/em\u003e）区分，后者指侧生的块根，而非主根茎。\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 克","offer_id":53827592454483,"sku":"BQ-JIANG-HUANG-50G","price":4.17,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jiang-huang-cote-1.jpg?v=1784503437","url":"https:\/\/botaqi.shop\/zh-cn\/products\/curcuma-jiang-huang","provider":"BotaQi","version":"1.0","type":"link"}