Yıl 2017, Cilt 1, Sayı 1, Sayfalar 13 - 18 2017-12-30

The Importance of Tamarind Syrup in Turkish Cuisine and Contribution to Gastronomy Tourism

Aybuke CEYHUN SEZGİN [1]

131 421

Syrups, which are known as traditional Turkish cuisine beverage are quite varied. In the past syrup, which is served with special glasses in the table of the palaces within the pitcher, with characters of refreshing, thirst-relieving, dinner and facilitates digestion and appetizing were drunk instead of water. In Turkish cuisine tamarind, pomegranate, licorice, cherry, cranberry, lemon, rose, honey and sour grape syrup are considered as basic drinks. Being the main component of tamarind syrup, which is subject to our study, the tamarind is a leguminous tree species originated in Africa. Grown in tropical countries like India and Egypt, this plant is also known as tamarindo. Tamarind’s syrup made with palm, sugar, honey, cardamom, cloves and coriander seeds are consumed as a refreshing drink in many parts of the world. Botanical name of the tamarind fruit of Tamarindus indica plant, leaves and seeds are used in the treatment and prevention of various diseases. This plant shows a protective effect against canser and heart disease, helps digestion and relaxing effect on intestinal spasms. In this study; information about tamarind syrups which is important syrup placing in Turkish cuisine, importance, composition, the effect on health and contribution to gastronomy tourism is given.

Turkish Cuisine, Gastronomic Tourism Syrup
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Konular
Dergi Bölümü Makaleler
Yazarlar

Yazar: Aybuke CEYHUN SEZGİN (Sorumlu Yazar)
Ülke: Turkey


Bibtex @derleme { irtadjournal379224, journal = {Uluslararası Kırsal Turizm ve Kalkınma Dergisi}, issn = {}, address = {Nobel Bilim ve Araştırma Merkezi Limited}, year = {2017}, volume = {1}, pages = {13 - 18}, doi = {}, title = {The Importance of Tamarind Syrup in Turkish Cuisine and Contribution to Gastronomy Tourism}, key = {cite}, author = {CEYHUN SEZGİN, Aybuke} }
APA CEYHUN SEZGİN, A . (2017). The Importance of Tamarind Syrup in Turkish Cuisine and Contribution to Gastronomy Tourism. Uluslararası Kırsal Turizm ve Kalkınma Dergisi, 1 (1), 13-18. Retrieved from http://dergipark.gov.tr/irtadjournal/issue/33642/379224
MLA CEYHUN SEZGİN, A . "The Importance of Tamarind Syrup in Turkish Cuisine and Contribution to Gastronomy Tourism". Uluslararası Kırsal Turizm ve Kalkınma Dergisi 1 (2017): 13-18 <http://dergipark.gov.tr/irtadjournal/issue/33642/379224>
Chicago CEYHUN SEZGİN, A . "The Importance of Tamarind Syrup in Turkish Cuisine and Contribution to Gastronomy Tourism". Uluslararası Kırsal Turizm ve Kalkınma Dergisi 1 (2017): 13-18
RIS TY - JOUR T1 - The Importance of Tamarind Syrup in Turkish Cuisine and Contribution to Gastronomy Tourism AU - Aybuke CEYHUN SEZGİN Y1 - 2017 PY - 2017 N1 - DO - T2 - Uluslararası Kırsal Turizm ve Kalkınma Dergisi JF - Journal JO - JOR SP - 13 EP - 18 VL - 1 IS - 1 SN - - M3 - UR - Y2 - 2017 ER -
EndNote %0 Uluslararası Kırsal Turizm ve Kalkınma Dergisi The Importance of Tamarind Syrup in Turkish Cuisine and Contribution to Gastronomy Tourism %A Aybuke CEYHUN SEZGİN %T The Importance of Tamarind Syrup in Turkish Cuisine and Contribution to Gastronomy Tourism %D 2017 %J Uluslararası Kırsal Turizm ve Kalkınma Dergisi %P - %V 1 %N 1 %R %U
ISNAD CEYHUN SEZGİN, Aybuke . "The Importance of Tamarind Syrup in Turkish Cuisine and Contribution to Gastronomy Tourism". Uluslararası Kırsal Turizm ve Kalkınma Dergisi 1 / 1 (Aralık 2017): 13-18.