Aydın Gastronomy

Yazarlar: Ayla ÜNVER ALÇAY, Cansu AKGÜL, Meryem BADAYMAN, Ekin DİNÇEL

Konular:-

Anahtar Kelimeler:Juniper,Medical aromatic herbs,Spice,Gastronomy

Özet: Juniper (Juniperus L.) is a fragrant tree and has got long and needle-like leaves with a bright black, conifer-like fruit. For thousands of years, juniper was one of the symbolic trees in Turkish culture. Junipers are used in abundance in the medical, pharmaceutical and food sectors due to the chemical compounds found in their leaves and seeds. The seeds are used for giving a different smell to meals, snacks or different foods. It is used for flavoring many alcoholic beverages. In the world cuisine, especially in some Nordic and Scandinavian countries, it has been used for adding a different smell to meals, snacks or food and giving a different aroma and taste to many alcoholic drinks. The use of juniper is not well known in Turkish cuisine. Its aroma is very strong and sharp. Antibiotic, analgesic, hepato-protective, antidiabetic and anti-hyperlipidemic, antimicrobial, anti-inflammatory, diuretic, antioxidant, anti-hypercholesterolemic, anti-cathaleptic activity and neuroprotective activities in Parkinson’s disease have been reported for this plant. The major chemical components of J. communis L. are α-pinene, β-pinene, apigenin, sabinene, β-sitosterol, campesterol, limonene, cupress flavone, flavonoids, lignans, tannins. In this article, general information about the general characteristics of juniper is included and the areas of use of juniper seed and oil have been mentioned. 

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