64.ネパールの香辛料に関する研究

• 福田, 一郎

書誌事項

タイトル別名

• 64.The Study of Spices in Nepal

抄録

The Japanese Expedition of Nepalese Agricultural Research (Captain: I. FUKUDA, Members: E. YAMAMOTO, T. KONISHI, M. KIMATA and H. SATOWA), sponsored by the Ministry of Education, the Japanese Government in 1983, visited the villages of Imadol (Lalitpur District), Hille (Sunsari District) and Namche (Solukhumbu District) from September to October in 1983. There is collected spice specimens and made inquiries regarding their utilizations. The following specimens were collected. 1. METHI (Fenugreek: Trigunella foenum-graceum L.) Fig. 6. 2. BESHAR (Turmeric: Curcuma domestica VALET.) Fig. 7. 3. JEERA (Cumin: Cuminum cyminum L.) Fig. 8. 4. DHANIYA (Coriander: Coriandrum sativum L.) Fig. 9. 5. JWANO (Lovage: Levisticum officinale KOCH) Fig. 10. 6. TEJPAT (Indian Cassia Leaf: Cinnamomum tamla NEES et EBERM) Fig. 11. 7. LAHSUN (Garlic: Allium sativum L.) Fig. 12. 8. ADUWA (Ginger: Zingiber officinale ROSCOE) Fig. 13. 9. TILL (Sesame: Sesamum indicum L.) Fig. 14. 10. NEPALI SUNP (Dill: Anethum graveolens L.) Fig. 15. 11. TIMMUR (Chinese Pepper: Zanthoxylum armatum DC.) Fig. 16. 12. ZIMBU (Nepal Aromatic Leaf Garic: Allium hypsistum STEARN.) Fig. 17. 13. KOMA (unpublished: Umbelliferae) Fig. 18. 14. KHURSANI (Chilli Pepper: Capsicum frutescens L.) Fig. 19 & 20. a. DHOKRE KHURSANI (Long Pepper: Capsicum frutescens L. var longum BAILEY) b. JYANMARA KHURSANI (Cherry Pepper: Capsicum frutescens L. var cerasiforme BAILEY) c. CHUCHCHE KHURSANI (Cone Pepper: Capsicum frutescens L. var. conoides BAILEY) d. JIRE KHURSANI (Bird's Eye Chilli: Capsicum microcarpum DC.) Utilizations for spices by the Nepalese Tribe people: 1. The CHHETRI people usually use METHI, BESHAR, JEERA, JWANO, TEJPAT, LAHSUN, ADUWA, KHURSANI and RAYO. 2. The NEWAR people use METHI, BESHAR, JEERA, DHANIYA, JWANO, LAHSUN, ADUWA, KHURSANI, NEPALI SUNP, and TEJPAT. 3. The TAMANG people use METHI, BESHAR, JEERA, DHANIYA, JWANO, LAHSUN, ADUWA, and KHURSANI. 4. The SHERPA people use LAHSUN, ADUWA, KHRUSANI, DHANIYA, JEERA, and METHI, and also the wild spices ERMARG

, KOMA, and ZIMBU. It is pointed out that all Nepalese people use the same kinds of spices but different tribes use them in different ways. For example, the NEWAR and TAMANG people always use METHI and DHANIYA for Tarucurry. However, the SHERPA people use METHI for Chan drinking and young DHANIYA for fresh salads. The SHERPA have also introduced potatos with Chilli peppers. The Chilli pepper modifies the uniform taste of the potato. It is interesting that such patterns of food preparation change gradually according to the spice use, although each tribe has a conservative life style. As a future problem of the Nepalese spices, it is considered that the Nepalese people themselves can produce the above spices, but each spice needs to do the breeding especially with each utilization in mind. Nepalese cooking combined Indian and Chinese cooking. Spices from both types of cooking can use in more than many different ways.

収録刊行物

• Science reports of Tokyo Woman's Christian University

  Science reports of Tokyo Woman's Christian University 34 (3), 741-762, 1984-03-20

  東京女子大学

詳細情報

• CRID: 1050845762588728832
• NII論文ID: 110005999464
• NII書誌ID: AA11361276
• Web Site: http://id.nii.ac.jp/1632/00023732/
• 本文言語コード: ja
• 資料種別: departmental bulletin paper
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