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Some Wild Growing Plants in Traditional Foods of Uzbekistan

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Some Wild Growing Plants in Traditional Foods of Uzbekistan Journal of Ethnic Foods 2 (2015) 25e28 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Some wild growing plants in traditional foods of Uzbekistan * Olim K. Khojimatov a, Gulnara J. Abdiniyazova b, Valeriy V. Pak c, a Institute of the Gene Pool of Flora and Fauna, Academy of Sciences of the Republic of Uzbekistan, Tashkent, Uzbekistan b Institute of Natural Sciences of Karakalpak Branch of Academy of Sciences of the Republic of Uzbekistan, Karakalpakstan, Uzbekistan c Institute of the Chemistry of Plant Substances, Academy of Science of the Republic of Uzbekistan, Tashkent, Uzbekistan article info abstract Article history: Background: The flora in Uzbekistan is extremely rich and diverse due to its biogeographical features Received 18 January 2015 such as a sharply continental climate, deserts, and high mountains. Received in revised form Methods: The collected data were obtained from the 12 villages of the west (Tashkent region), the 21 January 2015 southern part of Uzbekistan (Kashkadarya and Surhandarya regions), and Karalpakstan by conducting Accepted 7 February 2015 interviews and through scientific research. Available online 26 February 2015 Results: The selected 39 species from 200 wild growing plants, which are used as food in Uzbekistan, are described. Among these endemic plants are: Allium aflatunense B. Fedtsch., A. motor R. Kam. and Levichev, Keywords: edible plants A. suworowii Regel, A. pskemense B. Fedtsch. (Alliaceae), Dragocephallum spinulosum M. Pop, Hyssopus ethnic food ferganensis Boriss., Mentha pamiroalaica Boriss., Rheum maximoviczi A. Los. (Polygonaceae), etc. The tax- Uzbekistan onomical analysis shows that these plants belong to 18 families and 25 genera. Conclusion: The collected data represents less than 10% of the plants which are used as a food in Uzbekistan. Analysis of the indigenous plants revealed a number of them which are also used in tradi- tional food in China, Russia, Korea, India, and other countries. Copyright © 2015, Korea Food Research Institute, Published by Elsevier. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). 1. Introduction Beruni and Abu Ali ibn Sino (Avicenna). They made a great contribution to herbal medicine. Abu Raihon Beruni (973e1048) Uzbekistan is situated at the north of Central Asia, between wrote many books about astronomy, botany, history, and medicine. 37.8e 46 N and 56e71 E, which covers a total area of The most famous book was “Kitob as Saidana fit-t-tib” (Pharma- 447,400 km2, with a population of 32 million. The north part of cognosy), where edible plants were mentioned [2,3]. Uzbekistan is occupied by a desert called Kyzil-Kum. In the south Abu Ali ibn Sino (980e1037) was born in the territory of and south-east regions are the Pamir-Alai and Tyan-Shan moun- Uzbekistan, near Bukhara. He wrote 456 books, among them 62 tains. The altitude ranges from 200 m at the desert to almost books were about medicine. The most famous piece of work 5,000 m at the mountain peak. The vegetation of Uzbekistan can be “Canon,” which contains five volumes, two volumes have been represented as one part of the vegetation of Central Asia. According dedicated to medicinal plants. He described about 1,500 drugs and to Zakirov [1], the vegetation of Central Asia is subdivided into nine almost 1,000 species of medicinal plants, among them 20 species types and 20 subtypes. In accordance with the literature, among had been known from the ancient period as food plants. Conse- 4,500 species of plants which are reported in Uzbekistan, about 200 quently, scientists of the Uzbekistan made their contribution by (4.4%) species are used in foods [1]. researching their pharmacognosy, pharmacology, and phytother- The study of Uzbek plants in different aspects has a long history apy. Their findings enriched the worlds knowledge regarding the which began many centuries ago, but the most notable period was various aspects of plants. This study focuses on the various food in 10the11 th centuries. Many scientists tried to explore the secrets plants, which are used in the typical local cuisine in Uzbekistan. of the benefits of these plants. Among them were Abu Raihon 2. Materials and methods * Corresponding author. Department of Organic Synthesis, Institute of the In this study, the data were collected based on the information Chemistry of Plant Substances, Boulevard 77, Mirzo Ulugbek Street, 100170, Tash- kent, Uzbekistan. obtained from the 12 villages of the west (Tashkent region), E-mail address: [email protected] (V.V. Pak). southern part of Uzbekistan (Kashkadarya and Surhandarya http://dx.doi.org/10.1016/j.jef.2015.02.005 2352-6181/Copyright © 2015, Korea Food Research Institute, Published by Elsevier. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/ licenses/by-nc-nd/4.0/). 26 O.K. Khojimatov et al. / Journal of Ethnic Foods 2 (2015) 25e28 regions), and Karalpakstan. The information was provided by native population. Historically, the population of Uzbekistan interviewing domestic people, housewives, elders of villages (age worked mostly as farmers. Such type of work requires endurance over 65e70), shepherds, and from scientific publications. In the and physical power; therefore the traditional cuisine of Uzbekistan course of the investigation, 39 species of plants, which are is rich with its variety of high caloric food and may be consumed commonly used as foods, were collected. All these materials were fried, baked, boiled, or uncooked. In reference to this, the available taxonomically analyzed, and all herbarium samples were preserved cooking recipes include a great deal of meat and fat. The most in Central Herbarium of the Institute of Genefund of Plants and preferred meat is mutton. Thirty-nine of the most popular edible Animals (Academy of Sciences of the Republic of Uzbekistan). plants used in Uzbekistan are shown in Table 1. The table shows the scientific plant name, Uzbek name, the part of the plant used, and 3. Results and discussion observed function. The assembled data shows that the plants are used as food ingredients for improving taste and aiding digestion Uzbek traditional foods are rich and diverse. The sharp conti- function. Furthermore, some of these plants are also used for the nental climate has had an influence on the eating habits of the preventive treatment of diseases such as vitamin deficiency and the Table 1 Selected Plants in Traditional Foods of Uzbekistan. N Botanical name Uzbek name Part used Function Family Alliaceae 1 Allium barsczewskii Lipsky Piez Aerial part Skin diseases, vitamin deficiency 2 A. karataviense Regel Chuchka piez Aerial part Vitamin deficiency 3 A. majus Vved. Piez Bulb Vitamin deficiency 4 A.motor R.Kam. and Levichev Mador Aerial part Vitamin deficiency 5 A. praemixtum Vved. Piez Bulb Vitamin deficiency 6 A. pskemense B.Fedtsch. Pskom piozi Bulb vitamin deficiency 7 A. suworowii Regel Anzur piozi Bulb Vitamin deficiency Family Anacardiaceae 8 Pistacia vera L. Pista Nut Cardiac, respiratory diseases 9 Rhus coriaria L. Tatum Fruits Hypertension, gastric ulcer Family Apiaceae 10 Bunium persicum L. Zira Seed Stomach diseases, spice 11 Ferula foetida (Bunge) Regel Sassik kovrak Leaves Wounds, diabetes, tuberculosis 12. Mediasia macrophilla (Regel and Schmalh.) M. Pimen. Alqor ut Aerial part Spice, preservative Family Asphodelaceae 13 Eremurus regelii Vved. Shirach Young leaves Vitamin deficiency 14 E. robustus (Regel) Regel Shirach Young leaves Vitamin deficiency 15 E. turkestanicus Regel Shirach Young leaves Vitamin deficiency Family Asteraceae 16 Taraxacum officinalle Web. Koki Leaves Vitamin deficiency, skin diseases Family Berberidaceae 17 Berberis integerima Bunge Zirk Bark Liver and kidney diseases 18 B.oblonga (Rgl.) Schneid. Korazirk Fruits Liver and kidney diseases Family Brassicaceae 19 Capsella bursa-pastoris (L.) Medic. Jag-jag Aerial part Blood coagulant, vitamin deficiency Family Capparacea 20 Capparis herbaceae L. Kavor Fruits Rheumatism, liver diseases Family Caryophyllaceae 21 Allochrusa gypsophiloides (Regel) Schischk. Bekh Roots Saponin Family Cupressacea 22 Juniperus seravshanica Kom. Archa Fruits Kidney, liver, urinary bladder diseases 23 J. turkestanica Kom. Urik archa Fruits Rheumatism Family Elaegnaceae 24 Elaegnus angustifolia L. Jida Fruits Bruise and wounds 25 Hippophae rhamnoides L. Chakanda Fruits Uterine cervical erosion, for burn Family Juglandaceae 26 Juglans regia L. Yongok Nut Diabetes, skin, tuberculosis Family Polygonaceae 27 Rheum maximoviczi A. Losinsk. Ravoch Stem vitamin deficiency, digestive tract Family Moraceae 28 Morus alba L. Tut Fruits Diabetes Family Punicaceae 29 Punica granatum L. Anor Fruits Stomach diseases Family Rhamnaceae 30 Ziziphus jujuba Mill. Unabi Fruits Anemia, asthma, kidney, hypertension Family Rosaceae 31 Amygdalus communis L. Bodom Oil, seeds Asthma, cough, anemia 32 A.spinossima Bunge Bodomcha Oil Anemia 33 Crataegus pontica C. Koch. Crat. et Mesp. Dulana Fruits Cardiac diseases, hypertension, sleeplessness 34 C. turkestanica Pojark. Qizil dulana Fruits Cardiac diseases, hypertension 35 Rubus idaeus L. Parmanchak Fruits Vitamin deficiency 36 Rosa canina L. Itburun Fruits Vitamin deficiency 37 R. fedlshenkoana Regel Namatak Fruits Vitamin deficiency 38 Sorbus tianschanica Rupr. Chetani Fruits Vitamin deficiency Family Urticaceae 39 Urtica dioica L. Gazanda ut Aerial part Blood coagulant, vitamin deficiency O.K. Khojimatov et al. / Journal of Ethnic Foods 2 (2015) 25e28 27 Fig. 3. Archa kabob is the most popular food in Uzbekistan. Fig. 1. Green samoosa is cooked with many species of families, Alliaceae and Aspho- delaceae, which collect in the early spring. During the taxonomical analysis it was found that these plants belong to 18 families and 25 genera. The families which are more common cold. For example, green samoosa (Uzbek name is Kuk frequently used are shown in Table 2. The large number of botanical samsa or Buchak) (Fig. 1). The recipe does not include meat but the families is as a result of the high biological diversity of plants in cooking method uses many species of families Alliaceae and Uzbekistan.
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