Available online 26 February 2015
Open Access
Original article
Some wild growing plants in traditional foods of Uzbekistan
- Open Access funded by Korea Food Research Institute
- Under a Creative Commons license
Abstract
Background
The
flora in Uzbekistan is extremely rich and diverse due to its
biogeographical features such as a sharply continental climate, deserts,
and high mountains.
Methods
The
collected data were obtained from the 12 villages of the west (Tashkent
region), the southern part of Uzbekistan (Kashkadarya and Surhandarya
regions), and Karalpakstan by conducting interviews and through
scientific research.
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, A. suworowii Regel, A. pskemense B. Fedtsch. (Alliaceae), Dragocephallum spinulosum M. Pop, Hyssopus ferganensis Boriss., Mentha pamiroalaica Boriss., Rheum maximoviczi A. Los. (Polygonaceae), etc. The taxonomical 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 traditional food in China, Russia,
Korea, India, and other countries.
Keywords
- edible plants;
- ethnic food;
- Uzbekistan
1. Introduction
Uzbekistan is situated at the north of Central Asia, between 37.8°– 46° N and 56°–71° E, which covers a total area of 447,400 km2,
with a population of 32 million. The north part of Uzbekistan is
occupied by a desert called Kyzil-Kum. In the south and south-east
regions are the Pamir-Alai and Tyan-Shan mountains. The altitude ranges
from 200 m at the desert to almost 5,000 m at the mountain peak. The
vegetation of Uzbekistan can be represented as one part of the
vegetation of Central Asia. According to Zakirov [1],
the vegetation of Central Asia is subdivided into nine types and 20
subtypes. In accordance with the literature, among 4,500 species of
plants which are reported in Uzbekistan, about 200 (4.4%) species are
used in foods [1].
The
study of Uzbek plants in different aspects has a long history which
began many centuries ago, but the most notable period was in 10th–11th
centuries. Many scientists tried to explore the secrets of the benefits
of these plants. Among them were Abu Raihon Beruni and Abu Ali ibn Sino
(Avicenna). They made a great contribution to herbal medicine. Abu
Raihon Beruni (973–1048) wrote many books about astronomy, botany,
history, and medicine. The most famous book was “Kitob as Saidana
fit-t-tib” (Pharmacognosy), where edible plants were mentioned [2] and [3].
Abu
Ali ibn Sino (980–1037) was born in the territory of Uzbekistan, near
Bukhara. He wrote 456 books, among them 62 books were about medicine.
The most famous piece of work “Canon,” which contains five volumes, two
volumes have been dedicated to medicinal plants. He described about
1,500 drugs and almost 1,000 species of medicinal plants, among them 20
species had been known from the ancient period as food plants.
Consequently, scientists of the Uzbekistan made their contribution by
researching their pharmacognosy, pharmacology, and phytotherapy. Their
findings enriched the worlds knowledge regarding the various aspects of
plants. This study focuses on the various food plants, which are used in
the typical local cuisine in Uzbekistan.
2. Materials and methods
In
this study, the data were collected based on the information obtained
from the 12 villages of the west (Tashkent region), southern part of
Uzbekistan (Kashkadarya and Surhandarya regions), and Karalpakstan. The
information was provided by interviewing domestic people, housewives,
elders of villages (age over 65–70), shepherds, and from scientific
publications. In the course of the investigation, 39 species of plants,
which are commonly used as foods, were collected. All these materials
were taxonomically analyzed, and all herbarium samples were preserved in
Central Herbarium of the Institute of Genefund of Plants and Animals
(Academy of Sciences of the Republic of Uzbekistan).
3. Results and discussion
Uzbek
traditional foods are rich and diverse. The sharp continental climate
has had an influence on the eating habits of the native population.
Historically, the population of Uzbekistan worked mostly as farmers.
Such type of work requires endurance and physical power; therefore the
traditional cuisine of Uzbekistan is rich with its variety of high
caloric food and may be consumed fried, baked, boiled, or uncooked. In
reference to this, the available cooking recipes include a great deal of
meat and fat. The most preferred meat is mutton. Thirty-nine of the
most popular edible 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 observed function. The assembled data shows that the
plants are used as food ingredients for improving taste and aiding
digestion function. Furthermore, some of these plants are also used for
the preventive treatment of diseases such as vitamin deficiency and the
common cold. For example, green samoosa (Uzbek name is Kuk samsa or
Buchak) (Fig. 1). The recipe does not include meat but the cooking method uses many species of families Alliaceae and Asphodelaceae,
which collect in the early spring. Basically, this traditional dish is
also prepared by using a mixture of fresh sprouts and leaves of
different plants, such as Taraxacum officinalle, Capsella bursa-pastoris, Eremurus regelii, Allium motor, and many others. The cooking recipe varies and is dependent on the region of country and availability the species of plants.
- Table 1. Selected Plants in Traditional Foods of Uzbekistan.
№ 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
- Fig. 1.
Green samoosa is cooked with many species of families, Alliaceae and Asphodelaceae, which collect in the early spring.
The
preventative function of plants for a food was found during this study.
It was observed that some plants can prevent meat and milk based foods
from spoiling during hot seasons. The aerial part of Mediasia macrophilla is usually added to a milk or lactic product to keep it fresh ( Fig. 2). This addition gives products a good scent and taste in hot seasons. Boughs of Juniperus seravshanica and Juniperus turkestanica are used to cook the most popular food, known as Archa kabob ( Fig. 3).
It is mutton, prepared in a special oven called a tandoor (Tandir –
Uzbek name). The heat from a tandoor was traditionally generated by a
charcoal or wood fire, burning within the tandoor itself, thus exposing
the food to live fire, radiant heat cooking, and hot-air, convection
cooking, and smoking by the fat and food juices that drip on to the
charcoal. Temperatures in a tandoor can approach 480°C, and it is common
for tandoor ovens to remain lit for long periods of time to maintain a
high cooking temperature. Juniperus seravshanica and J. turkestanica
make food smell appetizing and taste much more delicious. Furthermore,
it allows the dish to be kept approximately for 1 month, which is very
convenient in field conditions.
- Fig. 2.
Mediasia macrophilla is usually added to a milk or lactic product to keep it fresh.
- Fig. 3.
Archa kabob is the most popular food in Uzbekistan.
During
the taxonomical analysis it was found that these plants belong to 18
families and 25 genera. The families which are more frequently used are
shown in Table 2. The large number of botanical families is as a result of the high biological diversity of plants in Uzbekistan.
- Table 2. Taxonomical Analysis of Edible Plants.
№ Family Quantity
Genera Species 1 Alliaceae 1 7 2 Anacardiaceae 2 2 3 Apiaceae 3 3 4 Asphodelaceae 1 3 5 Asteraceae 1 1 6 Berberidaceae 1 2 7 Brassicaceae 1 1 8 Caryophylaceae 1 1 9 Capparaceae 1 1 10 Cupressacea 1 2 11 Elaeagnaceae 1 2 12 Moraceae 1 1 13 Juglandaceae 1 1 14 Punicaceae 1 1 15 Polygonaceae 1 1 16 Rosaceae 5 8 17 Rhamnaceae 1 1 18 Urticaceae 1 1 Total 25 39
The
27 species of wildly distributed edible plants of Uzbekistan are
dicotyledonous, and 12 species are monocotyledonous. The leading
families of plants are shown in Table 3.
- Table 3. The Leading Families of Edible Plants.
№ Family Genera Species 1 Rosaceae 5 8 2 Alliaceae 1 7 3 Asphodelaceae 1 3 4 Apiaceae 2 2
Phytochemical
and pharmacological analyses of some indigenous plants which are used
in the traditional foods, revealed a relationship between the observed
functionalities of these plants and biological active compounds isolated
from them. The native populations of Uzbekistan widely used Rheum maximoviczi
A. Losinsk in folk medicine for the treatment of stomach disorders. It
was reported that the isolated compounds possess an antioxidative
activity [4]. The isolated epirhododendrin was obtained in high yield, which can be used as a melanin inhibitor [5]. Also, it was suggested that indole alkaloids may be effective therapeutic agents for Th-2 type diseases [6]. The biological activities of the isolated glucosides from the aerial parts of Mediasia macrophylla were described in studies [7] and [8]. As shown in Table 1, Juniperus seravshanica Kom. has some functions as a prophylactic of kidney and urogenital system diseases [9]. The anti-inflammatory activity of the isolated terpenoids and the essential oils of Juniperus seravshanica Kom. has been reported [10] and [11]. Additionally, some terpenoids showed moderate antimalarial activity [12].
4. Conclusion
The
collected data represent 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 traditional food in China, Russia,
Korea, India, and other countries. It should be pointed out that the
phytochemical and pharmacological content can be different to those in
Uzbekistan. More detailed investigations are in progress in order to
search new compounds and study their biological activities.
Conflicts of interest
The authors have no conflicts of interest to declare.
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Copyright © 2015 The Authors. Published by Elsevier B.V.
