|
Cuisine Of Azerbaijan
Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of Azerbaijan, which is situated on the crossroads of Europe and Asia with an access to the Caspian Sea. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and game. The location, which was contended over by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, such as Turkic, Iranian, and Eastern European. History and features of Azerbaijan national cuisine Azerbaijan's national cuisine is closer to Middle Eastern cuisine due to the taste and preparation of the dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijan
Azerbaijan (, ; az, Azərbaycan ), officially the Republic of Azerbaijan, , also sometimes officially called the Azerbaijan Republic is a transcontinental country located at the boundary of Eastern Europe and Western Asia. It is a part of the South Caucasus region and is bounded by the Caspian Sea to the east, Russia (Republic of Dagestan) to the north, Georgia to the northwest, Armenia and Turkey to the west, and Iran to the south. Baku is the capital and largest city. The Azerbaijan Democratic Republic proclaimed its independence from the Transcaucasian Democratic Federative Republic in 1918 and became the first secular democratic Muslim-majority state. In 1920, the country was incorporated into the Soviet Union as the Azerbaijan SSR. The modern Republic of Azerbaijan proclaimed its independence on 30 August 1991, shortly before the dissolution of the Soviet Union in the same year. In September 1991, the ethnic Armenian majority of the Nagorno-Karabakh region formed the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Bean
Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean (''Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedalis''), and hyacinth bean (''Lablab purpureus'') are used in a similar way. Green beans are known by many common names, including French beans (), string beans (although most modern varieties are "stringless"), and snap beans or simply "snaps". In the Philippines, they are also known as "Baguio beans" or "" to distinguish them from yardlong beans. They are distinguished from the many other varieties of beans in that green beans are harvested and consumed with their enclosing pods, before the bean seeds inside have fully matured. An analogous practice is the harvest and consumption of unripened pea pods, as is done with snow peas or sugar snap peas. Culinary use As common food in many countries, green beans are sold fresh, canned, and f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Watercress
Watercress or yellowcress (''Nasturtium officinale'') is a species of aquatic flowering plant in the cabbage family Brassicaceae. Watercress is a rapidly growing perennial plant native to Europe and Asia. It is one of the oldest known leaf vegetables consumed by humans. Watercress and many of its relatives, such as garden cress, mustard, radish, and wasabi, are noteworthy for their piquant flavors. The hollow stems of watercress float in water. The leaf structure is pinnately compound. Small, white, and green inflorescences are produced in clusters and are frequently visited by insects, especially hoverflies, such as ''Eristalis'' flies. Taxonomy Watercress is listed in some sources as belonging to the genus ''Rorippa'', although molecular evidence shows those aquatic species with hollow stems are more closely related to ''Cardamine'' than ''Rorippa''. Despite the Latin name, watercress is not particularly closely related to the flowers popularly known as nasturtiums (''Trop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other nam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marjoram
Marjoram (; ''Origanum majorana'') is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus ''Origanum''. It is also called pot marjoram, although this name is also used for other cultivated species of ''Origanum''. History Marjoram is indigenous to Cyprus, the Mediterranean, Turkey, Western Asia, the Arabian Peninsula, and the Levant, and was known to the ancient Greeks and Romans as a symbol of happiness. It may have spread to the British Isles during the Middle Ages. Marjoram was not widely used in the United States until after World War II. The name marjoram (Old French: ''majorane''; ) does not directly derive from the Latin word (major). Marjoram is related to Samhain, the Celtic pagan holiday that would eventually become Halloween. It has also been used in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thyme
Thyme () is the herb (dried aerial parts) of some members of the genus ''Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigenous to the Mediterranean region. Thymes have culinary, medicinal, and ornamental uses, and the species most commonly cultivated and used for culinary purposes is ''Thymus vulgaris''. History Thyme is indigenous to the Mediterranean region. Wild thyme grows in the Levant, where it might have been first cultivated. Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off ni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chive
Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion, and Chinese onion. A perennial plant, it is widespread in nature across much of Europe, Asia, and North America. ''A. schoenoprasum'' is the only species of ''Allium'' native to both the New and the Old Worlds.Ernest Small James Cullen, Sabina G. Knees, H. Suzanne Cubey (Editors) Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. In culinary use, the green stalks ( scapes) and the unopened, immature flower buds are diced and used as an ingredient for omelettes, fish, potatoes, soups, and many other dishes. The edible flowers can be used in salads. Chives have insect-repelling properties that can be used in gardens to control pests. The plant provides a great deal of nectar for pollinators. It was ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leek
The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Allium'' also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or ''tareh'', are also cultivars of ''A. ampeloprasum'', although different in their uses as food. Etymology Historically, many scientific names were used for leeks, but they are now all treated as cultivars of ''A. ampeloprasum''. The name ''leek'' developed from the Old English word , from which the modern English name for garlic also derives. means 'onion' in Old English and is a cognate with languages based on Old Norse; Danish ', Icelandic ', Norwegian ' and Swedish '. German uses ' for leek, but in Dutch, ' is used for the whole onion genus, Allium. Form Rather than for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarragon
Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. One subspecies, ''Artemisia dracunculus'' var. ''sativa'', is cultivated to use the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. The species is polymorphic. Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon," and "wild tarragon" (covers various states). Tarragon grows to tall, with slender branches. The leaves are lanceolate, long and broad, glossy green, with an entire margin. The flowers are produced in small capitula diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds). Some tarragon plants produce seeds that are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basil
Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also known as sweet basil or Genovese basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, however, basil can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates. There are many varieties of basil including sweet basil, Thai basil (''O. basilicum'' var. ''thyrsiflora''), and Mrs. Burns' Lemon (''O. basilicum var. citriodora''). ''O. basilicum'' can cross-pollinate with other species of the ''Ocimum'' genus, producing hybrids such as lemon basil (''O. × citriodorum'') and African blue basil (''O. × kilimandscharicum''). Etymology The name "basil" comes from the Latin , and the Greek (), m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth Dill grows up to , with slender hollow stems and alternate, finely divided, softly delicate leaves long. The ultimate leaf divisions are broad, slightly broader than the similar leaves of fennel, which are threadlike, less than broad, but harder in texture. The flowers are white to yellow, in small umbels diameter. The seeds are long and thick, and straight to slightly curved with a longitudinally ridged surface. Etymology The word ''dill'' and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown. The generic name ''Anethum'' is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both 'dill' and 'anise'. The form ''anīsum'' came to be used fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
