The use of plants for medicinal purposes began with humanity. Although it has fallen out of favor with the emergence of modern medicine, it is actually used by many individuals, although not very often (Akçakaya,2015). Before the history of humanity came into existence, they...
A Study on Today's Use of Medicinal and Aromatic Plants Used in the Ottoman Period
Büşra CAKIR
Dr. Faculty Member Esra MANKAN
Summary
It is known that medicinal and aromatic plants have been used since the first ages of humanity. These plants, which are used for different purposes, have also been used in various ways by drying, crushing and powdering. Medicinal and aromatic plants, which are also known as spices in culinary cultures, have been used in a wide variety of areas from the Ottoman period to the present day.
In this research, it was designed to measure the awareness and usage status of
medicinal and aromatic plants, which are frequently used in Ottoman Kitchens. A total of 404 people in the target group formed the universe of the research. While 55.7% of the participants use medicinal and aromatic plants for therapeutic purposes, 14.9% consume them for food purposes. Individuals participating in the research stated that they had never heard of plants such as Wallachian salt, chuchka pepper, myrtle leaf and purple violet leaf.
He also stated that medicinal and aromatic foods such as musk, chicory, amber, judas tree, quince flower, which are among the many
medicinal and aromatic plants used in Ottoman kitchens, have only been heard of but never consumed. In addition, the fact that anise and mustard are among the most disliked plants supports the chefs and gastronomy experts to conduct tasting studies and develop recipes on this subject.
Keywords: Medicinal Plants, Aromatic Plants, Ottoman Cuisine
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The use of plants for medicinal purposes began with humanity. Although it has fallen out of favor with the emergence of modern medicine, it is actually used by many individuals, although not very often (Akçakaya,2015). Before the history of humanity came into existence, they first resorted to plants to protect themselves and destroy their enemies. “Then it spread to many different branches such as pharmaceutical production, various chemicals, and food preservation purposes.” (Mat, 1997 and İlhan 2011).
The use of medicinal plants in diseases is as old as human history, and especially when people started to suffer from chemicals, the tendency to plants has increased. Today, people benefit from plants in many areas. The total amount of medicinal plants used for therapeutic purposes is around 20,000. It has been determined that 500 of them are produced and very few of the plants used for different purposes are registered in the Codex (Nalbantbaşı and Gölcü 2009). Many studies (Emecen, F. 2016, Elmacı, İ. 2013, Benefoglu, E., andDriveoglu M. 2011, Sak, I. 2006) mention the diversity of plants (Yiğit and Akgül. 2015).
It is important to examine this diversity in two categories as medicinal and aromatic plants (Nalbantbaşı and Gölcü 2009; (Karik and Öztürk 2009)). Bayar, Gidiş and Karayel 2010); Karik and Öztürk 2009). However, the low preference of aromatic plants draws attention. Plants used for aromatic purposes are called spices today. “Because the scope is usually kitchens. Spring means fragrance in Arabic. (Yerasimos, 2010). The word spice is also used in the plural.
Many types of spices were used in the kitchens of the Ottoman Palace, the most popular spices are cloves, cinnamon, saffron, gum, cardamom. In addition to these spices, sesame, sumac, cumin and anise are also consumed. But the most important factor affecting this diversity is the fact that the spice routes passed to the Ottoman Empire through the conquests. (Alkan 2006).
“When we look at the Ottoman palace cuisine, it is seen that the usage areas of spices such as cinnamon, black pepper and cumin are quite wide.
“Among all spices and seasonings, salt is frequently mentioned in Matbah-ı Amire notebooks.”(Samancı 2016).
The reason why salt is especially referred to as Wallachian salt is that most of it is brought from the Wallachian region. “The condiments delivered regularly to the Peşkirbaşı were as follows; Black seed, anise, cumin, sesame, turkey walnut, coriander, cardamom-i kebir, turmeric, saffron, zarunba (wild ginger), kefir cumin, sumaki, dar-i fülfül (black pepper), sultan's herb (possibly basil) ), nahve-i Hindi (ptyochis ajowan; Egyptian anise), galangal and besbase (obtained by grinding the nutmeg shell).” (Neumann, 2016).
Besides these aromatic plants, used for flavoring; It is found in plants such as rosebud, hibiscus flower, mustard, rosemary. Flowers and flower waters were delivered to the halvahhane, where they were used in desserts. “The ornamental roses, of which many different types were produced, were generally given Arabic or Persian names; Gül-i sadberg (Face-petaled rose), Gül-irânâ (Beautiful rose), Gül-i zîbâ (Fancy rose), Verd-i handan (Smiling rose) and Verd-i Muhammedî (Prophet rose) were just a few of them (Sak 2006)”.
These different flowers, which adorned the gardens of the palace, were used to make rose water or rose candy. “Black pepper and cinnamon were used so much that unlike other spices recorded in dirhams (3.1 gr), they were measured in kıyye (1.2828 kg) just like vegetables” (Samancı 2016). One of the most important reasons for this is that black pepper and cinnamon are used in a wide variety of recipes.
“In the Ottoman palace, only a thousand kinds of soup were cooked, about 283 different dishes were made from eggplant, we had 500 kinds of rice.”(Karaelmas, 2007) It is noteworthy that these spices were used in such a wide variety of dishes. Although the use of cinnamon is generally in desserts today, cinnamon was used in bitter and salty dishes and even in most of the meat dishes in the Ottoman period. “Especially in the 18th and 19th centuries, black pepper was added to almost all meat dishes.” (Yerasimos, 2010).
Some spices were found in the article on the analysis of kitchen expenses covering a period of 12 months, which corresponds to the time before Prince Mehmet became the Sultan. “Of these, in addition to known ones such as black pepper (full), cloves, ginger, cinnamon, coconut, cardamom, hubbeyz,. There were also rare spices such as kust, kabil, terbid, helilce, terencübin, and emeç.” (Emecen, 2016).
Studies show that; The awareness and usage areas of the plants, which were used for both medicinal and food purposes in the past, have decreased today. This research was planned and conducted to investigate the awareness and usage rates of aromatic and medicinal plants used in the Ottoman period.
Findings and Comments
Research Method:
The research was carried out within the framework of the answers they gave to the online survey questions with the participation of a total of 404 individuals (359 F, 45 M) from different occupational groups residing in various futures. General screening model was used in the research. The general screening model is defined by Karasar (2012) as “the screening arrangements made over the whole universe or a group or sample to be taken from it in order to make a general judgment about the universe in a universe consisting of many elements”.
In the analyzes made for the data collected for the main study after the pilot study, firstly, the frequency and percentage findings regarding the personal information of the participants were included. In addition, frequency and percentage findings were given for the participants' knowledge about medicinal and aromatic plants. Afterwards, the mean and standard deviation findings related to the items and sub-dimensions of the attitude scale towards medicinal and aromatic plants are given. Independent sample t-test and one-way variant analysis were used. The limit of significance in the analyzes was determined as 0.05.
Ethical Approval:
The study titled "The Uses of Medicinal and Aromatic Plants in the Ottoman Period: A View to the Ottoman Palace Cuisine" was discussed at the Academic Research and Publication Ethics Committee of Istanbul-Ayvansaray University and the study numbered E-31675095-100-2100007190 and dated 01.06.2021 and numbered 2021/04. approval has been received.
The final state of the scale:
The final version of the scale obtained after validity and reliability analyzes are shown in Table 1. The scale numbering was done again according to the removed items. Based on the content of the items in the scale factors, the first factor was named "the importance given to medicinal and aromatic plants", and the second factor was named "consumption of medicinal and aromatic plants". The Cronbach's alpha value of the entire 15-item scale was found to be ,873. These values show that the scale is highly reliable.
Table1: Final State of the Scale
|
Scale factors
|
Scale items
|
|
medicinal and aromatic
importance given to plants
|
I want the benefits of medicinal and aromatic plants to be transferred to future generations and not be forgotten.
|
|
2. I allow my family members to consume medicinal and aromatic plants.
|
|
I would like to know more about Medicinal and Aromatic Plants
|
|
4. I recommend the plants I use to the people around me.
|
|
5. I would like to have information about how medicinal and aromatic plants were used by cooks and physicians in the Ottoman period.
|
|
6. Researches on medicinal and aromatic plants draw my attention
|
|
7. I consume medicinal and aromatic plants to benefit from their healing properties.
|
|
8. Medicinal and Aromatic herbs are my priority when I get sick.
|
|
Table 1: (Continued) Final State of the Scale
|
|
Consumption of medicinal and aromatic plants
|
9. I get new flavors by mixing aromatic herbs
|
|
10. I use many aromatic herbs in the food I consume.
|
|
11. I also use aromatic plants used in Ottoman period dishes.
|
|
12. I like to consume different aromatic herbs
|
|
13. I use medicinal and aromatic plants in every field
|
|
14. I often use medicinal and aromatic plants
|
|
15. I do not want to think of a life without medicinal and aromatic plants
|
Demographic information of the participants
In this part of the study, the findings regarding the socio-demographic information of the participants were examined with descriptive analysis methods.
The frequency analysis distribution for the demographic information of the participants is presented in Table 2.
Table 2: Frequency Analysis Results of the Participants' Demographic Data
|
Gender
|
F
|
%
|
|
Woman
|
359
|
88.9
|
|
Male
|
45
|
11.1
|
|
Total
|
404
|
100.0
|
|
Age
|
F
|
%
|
|
18-25
|
131
|
32.4
|
|
26-35
|
118
|
29.2
|
|
36-50
|
131
|
32.4
|
|
50+
|
24
|
5.9
|
|
Total
|
404
|
100.0
|
|
education level
|
F
|
%
|
|
Primary school
|
33
|
8.2
|
|
Middle School
|
15
|
3.7
|
|
High school
|
115
|
28.5
|
|
University(undergraduate)
|
209
|
51.7
|
|
Degree
|
23
|
5.7
|
|
Doctorate
|
2
|
,5
|
|
Other
|
7
|
1.7
|
|
Total
|
404
|
100.0
|
|
marital status
|
F
|
%
|
|
Single
|
160
|
39.6
|
|
married
|
228
|
56.4
|
|
divorced/separate
|
11th
|
2.7
|
|
Widowed/widowed
|
5
|
1,2
|
|
Total
|
404
|
100.0
|
|
Job
|
F
|
%
|
|
Student
|
93
|
23.0
|
|
public employee
|
53
|
13.1
|
|
private sector employee
|
51
|
12.6
|
|
Housewife
|
120
|
29.7
|
|
Retired
|
15
|
3.7
|
|
Not working
|
45
|
11.1
|
|
Other
|
27
|
6.7
|
|
Total
|
404
|
100.0
|
|
monthly income
|
F
|
%
|
|
less than 3000 TL
|
184
|
45.5
|
|
3000-5000 TL
|
129
|
31.9
|
|
5000-7000 TL
|
63
|
15.6
|
|
over 7000 TL
|
28
|
6.9
|
|
Total
|
404
|
100.0
|
Table 2 shows that the majority of the participants are female (88.9%), income less than 3000 TL, housewife (29%), married (56.4%), undergraduate degree (51.7%) 32.4) It was determined that they consisted of individuals aged 18-25 and 46-50 years.
Table 3: Frequency Analysis Results of Participants for Information Sources on Medicinal and Aromatic Plants
|
Information resources
|
F
|
%
|
|
from the elders
|
62
|
15.3
|
|
Transfer
|
46
|
11.4
|
|
Environment
|
50
|
12.4
|
|
Book-Magazine
|
26
|
6.4
|
|
Internet
|
185
|
45.8
|
|
Other
|
35
|
8.7
|
|
Total
|
404
|
100.0
|
|
Consumption purpose
|
f
|
%
|
|
For therapeutic purposes
|
225
|
55.7
|
|
For Smell and Taste
|
35
|
8.7
|
|
Pleasurable
|
22
|
5.4
|
|
food
|
60
|
14.9
|
|
Skin care
|
27
|
6.7
|
|
Other
|
35
|
8.7
|
|
Total
|
404
|
100.0
|
|
Consumption purpose
|
f
|
%
|
|
For therapeutic purposes
|
225
|
55.7
|
|
For Smell and Taste
|
35
|
8.7
|
|
Pleasurable
|
22
|
5.4
|
|
food
|
60
|
14.9
|
|
Skin care
|
27
|
6.7
|
|
Other
|
35
|
8.7
|
|
Total
|
404
|
100.0
|
|
Finding it useful
|
f
|
%
|
|
Absolutely Not Helpful
|
2
|
,5
|
|
Not Useful
|
5
|
1,2
|
|
Partially Useful
|
125
|
30.9
|
|
Beneficial
|
166
|
41.1
|
|
Absolutely Useful
|
106
|
26.2
|
|
Total
|
404
|
100.0
|
|
place of purchase
|
f
|
%
|
|
Transfer
|
301
|
74.5
|
|
Market
|
31
|
7.7
|
|
Sunday
|
9
|
2.2
|
|
I Balls Myself
|
30
|
7.4
|
|
Internet
|
33
|
8.2
|
|
Total
|
404
|
100.0
|
|
time consumed
|
f
|
%
|
|
Always
|
59
|
14.6
|
|
When I want to consume as food
|
47
|
11.6
|
|
when i'm sick
|
71
|
17.6
|
|
when needed
|
227
|
56.2
|
|
Total
|
404
|
100.0
|
|
Monthly consumption amount
|
f
|
%
|
|
less than 100 grams
|
225
|
55.7
|
|
150-300 gr
|
131
|
32.4
|
|
350-500 gr
|
31
|
7.7
|
|
550-900 gr
|
9
|
2.2
|
|
over 1000 g
|
8
|
2.0
|
|
Total
|
404
|
100.0
|
According to the results of frequency analysis; The vast majority of the participants (55.7%) consume less than 100 grams, 56.2% buy it from herbalists when needed (74.5%), find it useful (41.1%), use it for therapeutic purposes (55.7%), use the internet (45.8%) They stated that they provided the source.
Table 4: Descriptive Analysis Results for Medicinal and Aromatic Plant Attitude Scale
|
|
Cover.
|
Std.
deflection
|
|
Importance given to medicinal and aromatic plants
|
3.98
|
,60
|
|
I want the benefits of medicinal and aromatic plants to be passed on to future generations and not be forgotten.
|
4.29
|
,80
|
|
2. I allow my family members to consume medicinal and aromatic plants.
|
4.01
|
.79
|
|
I would like to know more about Medicinal and Aromatic Plants
|
4.06
|
.86
|
|
4. I recommend the plants I use to the people around me.
|
3.95
|
.84
|
|
5. I would like to have information about how medicinal and aromatic plants were used by cooks and physicians in the Ottoman period.
|
3.99
|
.87
|
|
6. Research on medicinal and aromatic plants draws my attention
|
3.95
|
.85
|
|
7. I consume medicinal and aromatic plants to benefit from their healing properties.
|
3.92
|
,81
|
|
8. When I get sick, my priority is medicinal and aromatic plants.
|
3.66
|
1.07
|
|
Consumption of medicinal and aromatic plants
|
3.30
|
.74
|
|
9. I get new flavors by mixing aromatic herbs
|
3.05
|
1.15
|
|
10. I use many aromatic herbs in the food I consume.
|
3.31
|
1.08
|
|
11. I also use aromatic plants used in Ottoman period dishes in my meals.
|
2.98
|
1.10
|
|
12. I like to consume different aromatic herbs
|
3.60
|
.95
|
|
13. I use medicinal and aromatic plants in every field
|
3.30
|
1.01
|
|
14. I often use medicinal and aromatic plants
|
3.43
|
.99
|
|
15. I don't want to think of a life without medicinal and aromatic plants.
|
3.43
|
1.12
|
Table 4 shows the sub-dimensions and descriptive analysis results for the items of the scale of attitude towards medicinal and aromatic plants. It is seen that the participants got an average of 3.98±0.60 points from the sub-dimension of importance given to medicinal and aromatic plants.
In this sub-dimension, it was determined that the most agreed statement by the participants was the statement "I want the benefits of medicinal and aromatic plants to be passed on to future generations and not be forgotten" with an average score of 4.29±0.80, while the statement they least agreed with was 3.66±1.07 average. and "When I get sick, my priority is medicinal and aromatic plants". In addition, it is seen that the participants got an average of 3.30±0.74 points in the sub-dimension of the consumption of medicinal and aromatic plants.
In this sub-dimension, the statement that the participants agreed with the most was the item "I like to consume different aromatic plants" with an average score of 3.60±0.95, while the statement they least agreed with was "The aromatic herbs used in Ottoman period dishes" with an average score of 2.98±1.10. I also use plants in meals”.
Descriptive findings regarding the awareness of medicinal and aromatic plants used in Ottoman palace
Cuisine And Healing are presented in Table 5.
Table 5: Descriptive Analysis Results for Awareness of Medicinal and Aromatic Plants Used in Ottoman Palace Cuisine
|
|
I did not hear
|
I heard but did not consume
|
Likes level
|
|
plant varieties
|
f
|
%
|
f
|
%
|
N
|
Cover.
|
Std.
deflection
|
|
1-Anise
|
36
|
8.9
|
181
|
44.8
|
187
|
3.46
|
1.09
|
|
2-Musk
|
64
|
15.8
|
212
|
52.5
|
128
|
3,56
|
1.06
|
|
3-Saffron
|
19
|
4.7
|
180
|
44.6
|
205
|
3.85
|
.95
|
|
4-Mustard
|
9
|
2.2
|
89
|
22.0
|
306
|
3,51
|
1.08
|
|
5-Parsley
|
5
|
1,2
|
7
|
1.7
|
392
|
4.49
|
.82
|
|
6-Coriander
|
19
|
4.7
|
124
|
30.7
|
261
|
3.87
|
1.05
|
|
7-Fresh Mint
|
4
|
1.0
|
6
|
1.5
|
394
|
4.63
|
.62
|
|
8-Cumin
|
6
|
1.5
|
8
|
2.0
|
390
|
4.42
|
.77
|
|
9- Wallachian salt
|
258
|
63.9
|
73
|
18.1
|
73
|
3.29
|
1.10
|
|
10-Fülfül (Black Pepper)
|
13
|
3.2
|
12
|
3.0
|
379
|
4.46
|
.76
|
|
11-Cinnamon
|
4
|
1.0
|
5
|
1,2
|
395
|
4.42
|
.88
|
|
Table 5: (Continued) Medicinal and Aromatic Plants Used in Ottoman Palace Cuisine
Descriptive Analysis Results for Awareness
|
|
|
I did not hear
|
I heard but did not consume
|
Likes level
|
|
plant varieties
|
f
|
%
|
f
|
%
|
N
|
Cover
.
|
Std.
deflection
|
|
12-Cloves
|
5
|
1,2
|
9
|
2.2
|
390
|
4.39
|
.83
|
|
13-Amber
|
89
|
22.0
|
194
|
48.0
|
121
|
3.80
|
.96
|
|
14-Sesame
|
4
|
1.0
|
3
|
,7
|
397
|
4.59
|
,63
|
|
15-Black Seeds
|
3
|
,7
|
5
|
1,2
|
396
|
4.62
|
.68
|
|
16-Mastika(gum)
|
63
|
15.6
|
82
|
20.3
|
259
|
4.03
|
.99
|
|
17- Cardamom
|
57
|
14.1
|
166
|
41.1
|
181
|
3.93
|
1.02
|
|
18-red pepper
|
3
|
,7
|
4
|
1.0
|
397
|
4.58
|
.65
|
|
19-Red pepper flakes
|
3
|
,7
|
3
|
,7
|
398
|
4.56
|
.68
|
|
20-Allspice
|
32
|
7.9
|
78
|
19.3
|
294
|
4.24
|
.86
|
|
21-Sumac
|
5
|
1,2
|
12
|
3.0
|
387
|
4.48
|
.78
|
|
22- Thyme
|
4
|
1.0
|
2
|
,5
|
398
|
4.62
|
.70
|
|
23-Ceviz-i Turkey
|
4
|
1.0
|
4
|
1.0
|
396
|
4.48
|
.78
|
|
24-Ginger
|
4
|
1.0
|
7
|
1.7
|
393
|
4.20
|
.99
|
|
25-Dry basil
|
22
|
5.4
|
64
|
15.8
|
318
|
4.33
|
.90
|
|
26-Dried parsley
|
29
|
7.2
|
51
|
12.6
|
324
|
4.24
|
.94
|
|
27-Dry tarragon
|
175
|
43.3
|
108
|
26.7
|
121
|
3.84
|
1.15
|
|
28-Turmeric
|
7
|
1.7
|
33
|
8.2
|
364
|
4.16
|
.91
|
|
29-Dried Mint
|
4
|
1.0
|
5
|
1,2
|
395
|
4.60
|
.65
|
|
30-Bay Leaf
|
10
|
2,5
|
56
|
13.9
|
338
|
4.31
|
.82
|
|
31-Albanian pepper
|
76
|
18.8
|
105
|
26.0
|
223
|
4.09
|
1.00
|
|
32-Dill
|
4
|
1.0
|
6
|
1.5
|
394
|
4.43
|
.88
|
|
33-Iron turkey
|
124
|
30.7
|
137
|
33.9
|
143
|
3.89
|
1.00
|
|
34-Cuşka pepper
|
237
|
58.7
|
87
|
21.5
|
80
|
3.66
|
1.10
|
|
35-Purple Violet leaf
|
190
|
47.0
|
122
|
30.2
|
92
|
3.78
|
1.01
|
|
36-Myrtle leaf
|
194
|
48.0
|
117
|
29.0
|
93
|
3.69
|
.98
|
|
39-Chicory
|
48
|
11.9
|
200
|
49.5
|
156
|
3.73
|
1.10
|
|
40-Rose
|
11th
|
2.7
|
44
|
10.9
|
349
|
4.36
|
,80
|
|
41-Redbud
|
92
|
22.8
|
192
|
47.5
|
120
|
4.06
|
.97
|
|
42-quince flower
|
46
|
11.4
|
189
|
46.8
|
169
|
4.05
|
.96
|
|
43-Radish grass
|
116
|
28.7
|
154
|
38.1
|
134
|
3.81
|
1.12
|
|
44-Gum Drops
|
12
|
3.0
|
72
|
17.8
|
320
|
4.07
|
1.01
|
|
45-Marjoram
|
182
|
45.0
|
131
|
32.4
|
91
|
3.63
|
1.14
|
According to Table 5, when the findings are examined, it is seen that the most unheard of medicinal and aromatic plants are Wallachio salt with 63.9%, cushka pepper with 58.7%, myrtle leaf with 48%, and purple violet leaves with 47%. In addition, it was determined that the medicinal and aromatic plants that the participants heard and did not taste the most were musk with 52.5%, chicory with 49.5%, amber with 48%, redbud with 47.5% and quince flower with 46.8%.
Among the medicinal and aromatic plants that the participants tasted, it was seen that the plant they liked the most was fresh mint with a mean score of 4.63±0.62, followed by black cumin with an average score of 4.62±0.68, and a mean score of 4.62±0.70, respectively. and thyme, dried mint with a mean score of 4.60±0.65, and sesame with a mean score of 4.59±0.63. On the other hand, when the plants that the participants tasted by at least 100 people are examined, it is seen that the most disliked plant among these plants is anise with an average score of 3.46±1.09 and mustard with an average point of 3.51±1.08.
Relationships between attitudes and personal knowledge towards medicinal and aromatic plants
The results of the independent sample t-test for the comparison of the sub-dimensions of the scale of attitude towards medicinal and aromatic plants according to the gender of the participants are presented in Table 6.
Table 6: Independent Sample T-Test Results for the Scale of Attitudes Towards Medicinal and Aromatic Plants and the Relationships Between Gender
|
|
|
Gender
|
N
|
Cover.
|
SS
|
t
|
P
|
|
Importance given to medicinal and aromatic plants
|
to
|
Woman
|
359
|
4.01
|
.57
|
2,959
|
,003
|
|
Male
|
45
|
3.73
|
.79
|
|
Consumption of medicinal and aromatic plants
|
of
|
Woman
|
359
|
3.31
|
.71
|
,847
|
,397
|
|
Male
|
45
|
3.21
|
,93
|
|
|
Age
|
N
|
Cover.
|
SS
|
F
|
P
|
|
Importance given to medicinal and aromatic plants
|
18-25
|
131
|
3.87
|
.66
|
2,228
|
,084
|
|
26-35
|
118
|
4.06
|
,53
|
|
36-50
|
131
|
4.00
|
,63
|
|
|
50+
|
24
|
4.05
|
,46
|
|
|
|
Consumption of medicinal and aromatic plants
|
18-25
|
131
|
3.26
|
.65
|
,877
|
,453
|
|
26-35
|
118
|
3.30
|
.71
|
|
36-50
|
131
|
3.29
|
.82
|
|
50+
|
24
|
3,53
|
.88
|
|
|
education level
|
N
|
Cover.
|
SS
|
F
|
P
|
|
Importance given to medicinal and aromatic plants
|
High school and earlier
|
163
|
3.91
|
.64
|
2,175
|
,115
|
|
University(undergraduate)
|
209
|
4.04
|
.57
|
|
graduate
|
25
|
3.95
|
.66
|
|
Consumption of medicinal and aromatic plants
|
High school and earlier
|
163
|
3.33
|
.76
|
,650
|
,523
|
|
University(undergraduate)
|
209
|
3.27
|
.72
|
|
graduate
|
25
|
3.42
|
.85
|
|
|
|
marital status
|
N
|
Cover.
|
SS
|
t
|
p
|
|
Importance given to medicinal and aromatic plants
|
to
|
single
|
160
|
3.94
|
.66
|
-,667
|
,505
|
|
married
|
228
|
3.98
|
,56
|
|
Consumption of medicinal and aromatic plants
|
of
|
single
|
160
|
3.34
|
.67
|
,979
|
,328
|
|
married
|
228
|
3.26
|
.78
|
In the independent sample t-test analysis performed in Table 6, it was determined that the consumption of medicinal and aromatic plants sub-dimension did not differ significantly according to the gender of the participants, t = .847, p > .05. On the other hand, it was determined that the sub-dimension of importance given to medicinal and aromatic plants differed significantly according to the gender of the participants, t = 2.959, p < .05. Accordingly, it is seen that the importance given to medicinal and aromatic plants by female participants is significantly higher than that of male participants.
It was determined that both the importance given to medicinal and aromatic plants and the sub-dimensions of the consumption of medicinal and aromatic plants did not differ significantly according to the age of the participants, respectively, F(3, 400) = 2,228, 877, p > ,05.
In Table 6, it was determined that both the importance given to medicinal and aromatic plants and the sub-dimensions of the consumption of medicinal and aromatic plants did not differ significantly according to the education levels of the participants, respectively, F(2, 394) = 2.175, .650, p > .05.
It was determined that both the importance given to medicinal and aromatic plants and the consumption of medicinal and aromatic plants did not differ significantly according to the marital status of the participants, respectively t = -.667, .979, p > .05.
Conclusion and Recommendations
In this study, an inventory study of medicinal and aromatic plants has been made from the Ottoman period to the present, and the awareness levels and appreciation levels of medicinal and aromatic plants, especially selected from the Ottoman cuisine, have been measured and the approaches and attitudes of individuals to medicinal and aromatic plants have been observed. An online survey was conducted with the participation of a total of 400 people (88.9% F, 11.1%) and the validity and reliability of the survey was measured by conducting a preliminary pilot study.
The participants stated that they did not know about the aromatic plants used in the dishes in the Ottoman period, they did not prefer to use them in the dishes, however they preferred to use different aromatic plants. In addition, it is seen that the most agreed statement by the participants is "I want the benefits of medicinal and aromatic plants to be passed on to future generations and not be forgotten", and that medicinal aromatic plants are not their priority when they get sick.
It was determined that both the importance given to medicinal and aromatic plants and the consumption of medicinal and aromatic plants did not differ significantly according to criteria such as age and marital status. However, it is seen that female participants differ according to the gender given to medicinal and aromatic plants, and that the importance given to medicinal and aromatic plants is significantly higher than male participants (t = 2.959, p < .05). The general results of the research are as follows.
While 74.5% of the participants state that they buy medicinal and aromatic plants from herbalists, 55.7% of the participants state that they consume less than 100 grams of medicinal and aromatic plants per month. While 14.6% of the participants stated that they always consumed medicinal and aromatic plants, 11.6% stated that they wanted to consume them as food, 17.6% when they were sick and 56.2% when they needed it.
It is seen that the participants got an average of 3.98±0.60 points from the sub-dimension of importance given to medicinal and aromatic plants. In this sub-dimension, the most agreed statement by the participants was the item "I would like the benefits of medicinal and aromatic plants to be passed on to future generations and not be forgotten" with an average score of 4.29±0.80, while the statement they least agreed with was 3.66±1.07 average. points, "When I get sick, my priority is medicinal and aromatic plants".
In addition, it is seen that the participants got an average of 3.30±0.74 points in the sub-dimension of the consumption of medicinal and aromatic plants. While it was seen that the most agreed statement by the participants was “I like to consume different aromatic plants” with an average score of 3.60±0.95, the statement they least agreed with was “I also used aromatic plants used in Ottoman period dishes in meals” with an average score of 2.98±1.10. I use” item.
Due to the low awareness of aromatic plants in the Ottoman period, the fact that individuals do not use these plants in their meals, as well as they like to consume different aromatic plants, shows the existence of an important gap to be filled in this regard. When the findings are examined, it is seen that the most unheard of medicinal and aromatic plants are walrus salt with 63.9%, myrtle leaves with 58.7%, and purple violet leaves with 47%.
In addition, it was found that the medicinal and aromatic plants that the participants did not hear and taste the most were musk with 52.5%, chicory with 49.5%, amber with 48%, redbud with 47.5% and quince flower with 46.8%.
Among the medicinal and aromatic plants that the participants tasted, it was seen that the plant they liked the most was fresh mint with a mean score of 4.63±0.62, followed by black cumin with an average score of 4.62±0.68, and a mean score of 4.62±0.70, respectively. and thyme, dried mint with a mean score of 4.60±0.65, and sesame with a mean score of 4.59±0.63. On the other hand, when the plants that the participants tasted by at least 100 people are examined, it is seen that the most disliked plant among these plants is anise with an average score of 3.46±1.09 and mustard with an average point of 3.51±1.08.
It is seen that medicinal and aromatic plants, whose use has become increasingly important in recent years, use herbal resources in many areas of their lives for people to start a healthier life and for this purpose. Due to the scarcity of scientific studies on aromatic and medicinal plants, many questions remain unanswered on this subject. Obtaining information about medicinal and aromatic plants from internet sources is an important point to be emphasized.
In this regard, public service announcements should be made widespread by the Ministry of Health, projects on this subject should be supported, and scientific studies should be encouraged. In addition, it is observed that it is abstained from using it for food purposes as well as for medicinal purposes. In this context, it should be ensured that cooks and gastronomy experts increase the use of plants as food, the reasons for abstaining from consuming for food purposes should be learned and their correct use in our kitchens should be expanded.
In addition, trainings should be given to inform and raise awareness of herbalists about medicinal and aromatic plants, and their knowledge levels should be measured through exams. It should be aimed to transfer medicinal and aromatic plants to future generations and to spread their applications in terms of food and health.
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As the head chef Ahmet ÖZDEMİR, I see the source:
Ms. Büşra ÇAKIR and Dr. I sincerely thank Esra MANKAN for her academic studies titled "A Research on the Contemporary Use of Medicinal and Aromatic Plants Used in the Ottoman Period" and wish them success in their professional life . It will definitely be considered as an example by those who need it in professional kitchens and the gastronomy and culinary community.
Note:
The original text, which is accepted as a source, is as follows. Google translation was used for the necessary language change.