ISSN:2147-7841 English

Hızlı Erişim


Bu Dergi DOI ve Crosscheck üyesidir


Abstract


The Importance of Antioxidant Spices in Ottoman Cuisine
Throughout history, spice has influenced the cultural life, economies, politics, religious behaviors and the development of societies. The spices used for flavoring the foods have antimicrobial and antioxidant effects.The main aim of the study is to determine the use of antioxidant spices in the Ottoman cuisine and to examine the relationships between the antioxidant spices and Ottoman cuisine. The study is limited to the antioxidant spices which is used in soups, kebabs, meat stews, vegetable dishes and tuffed peppers, pilafs, desserts, sherbets, and fruit stews. In this study, the use of antioxidant spices in the Ottoman cuisine such as Black Pepper, Cilantro, Cumin, Saffron, Cinnamon, Turmeric, Ginger and Clove, was examined. When the use of species in Ottoman cuisine was examined it was seen that pepper and cinnamon spices are commonly used. Black pepper was used in salty dishes, while cinnamon was used in both salty and sweet dishes. Turmeric was used in kebabs, rice dishes and desserts, while ginger was used only in desserts. While Turmeric spring are used in kebab, pilav and desserts, it is determined that ginger spring is only used in desserts.

Keywords
Spices in the Ottoman Cuisine, Antioxidant Spices and their Uses


Gelişmiş Arama


Duyurular

    Eylül 2019 Sayısı

    Dergimizin Eylül 2019 Sayısı (Cilt: 9, Sayı:2) için makale kabul edilmeye başlanmış olup makalelerinizi 15 Temmuz 2019 tarihine kadar gönderebilirsiniz. Bu tarihten sonra makale kabul edilmeyecektir.


    Mart 2019 sayısı

    Dergimizin Mart 2019 Sayısı (Cilt: 9. Sayı:1) yayınlanmıştır. Tüm hakem ve yazarlarımıza katkıları için teşekkür ederiz.



Adres :Karabuk University Journal of Institute of Social Sciences
Telefon :370-433 88 34 Faks :370-433 88 37
Eposta :nturker@karabuk.edu.tr

Web Yazılım & Programlama Han Yazılım Bilişim Hizmetleri