在民族美食中使用亚美尼亚植物区系中的辛辣芳香植物

IF 0.5 Q4 BIOLOGY
M. Sargsyan
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引用次数: 0

摘要

自古以来,亚美尼亚人就在饮食中使用新鲜和加工过的野生植物。他们的美食传统、关于有用植物的知识以及应用方法代代相传。在这篇综述中,我们分析了在民族菜肴中用作香料的植物的物种组成、数量以及使用前景。在 2016-2022 年期间,我们在亚美尼亚所有地区进行了实地调查,以收集使用芳香植物的人种植物学数据。在事先征得知情者口头同意后,对 58 名知情者(42 名女性和 16 名男性)进行了访谈。受访者包括农民、家庭主妇和烹饪民族菜肴的厨师。所有受访者均自愿参与,并分享了他们的生活经验、从祖母那里获得的知识以及他们的专业技能。本报告首次列出了亚美尼亚植物区系中用于制作民族菜肴的辛辣植物清单。有些种类已经不再使用,因为经典的香料已经可以买到,但有些种类的植物今天仍被用作民族菜肴的调料。亚美尼亚植物区系中有 142 种辛辣芳香植物,隶属于 115 属 46 科。研究表明,亚美尼亚中部和南部(亚美尼亚-伊朗花卉省)生长着最多的辛辣芳香植物。在这一丰富植物资源的基础上,可以组织种植有机辣味植物和香料,以便将其用于食品工业的各个领域。我们的祖先在奶酪制作、葡萄酒酿造、啤酒酿造等领域积累的知识,结合几个世纪以来的经验和当今的新技术以及香料植物的使用,可以用来发展国家经济。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Usage of spicy aromatic plants of the flora of Armenia in the national cuisine
Since ancient times, Armenians have used wild plants in their diet in both fresh and processed forms. Their gastronomic traditions, knowledge about useful plants, and methods of their application have been passed from generation to generation. In this review we analyse the species composition of plants that are used as spices in the national cuisine, how many there are, and what prospects there are for their use. Field surveys were conducted to collect ethnobotanical data of the use of aromatic plants in all of regions in Armenia during the years 2016–2022. 58 informants (42 women and 16 men) were interviewed after obtaining their prior informed oral consent. The informants included farmers, housewives and cooks engaged in preparing the national cuisine. All the informants participated voluntarily and shared their life experience, knowledge received from grandmothers and their professional skills. For the first time, a list of spicy plants of the flora of Armenia which were used in the preparation of national dishes is presented. Some species are no longer used, because classic spices are already available for sale, but some species of plants are still used today as a seasoning in national dishes. In the flora of Armenia there are 142 species of spicy aromatic plants belonging to 115 genera and 46 families. Studies have shown that the largest number of spicy-aromatic plants grow in Central and Southern Armenia (Armeno-Iranian floral province). On the basis of this rich plant resource, it is possible to organize the cultivation of organic spicy plants and spices in order to use them in various branches of the food industry. The recollected knowledge of our ancestors in the area of cheesemaking, winemaking, beermaking, combining centuries of experience with today's new technologies and use of spice plants can be used to develop the country's economy.
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来源期刊
CiteScore
0.90
自引率
0.00%
发文量
25
审稿时长
10 weeks
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