Year: 2024
Type: article
Abstract: Spices, aromatic herbs and condiments are products that have a high cultural and culinary value in all the cuisines of the world that have played an important role at a social, political or commercial level. This study aims to identify the spices, aromaticherbs or condiments used in Ecuadorian cuisine among its traditional and popular dishes. It was considered to work with a methodology with a mixed approach where the information was collected through direct observation of the products that are commercially found in the market, both in flowers, bark, leaves, seeds, fruits and roots or bulbs. As a result, it was possible to identify that, in 39the Ecuadorian market, you can easily purchase up to 71 of these products, but only 40 are mentioned in 162 traditional and popular Ecuadorian preparations.
Source: Revista VICTEC
Author: Diego Salazar Duque
Institution: Universidad UTE
Language: English
Subfield: Plant Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W4391982240