Kudancin Asiya
| Kudancin Asiya | |
|---|---|
pickle (en)  | |
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Pickles na Kudancin Asiya, waɗanda aka sani da achar da sauran sunaye, kayan ƙanshi ne masu tsami da aka yi da kayan ƙanshi iri-iri da aka adana a cikin ruwan gishiri, vinegar, mai da za a iya ci, da kayan ƙanshi na Kudancin Asiya . Pickles ɗin suna da shahara a duk faɗin Kudancin Asiya, tare da nau'ikan yankuna da yawa. Sun kasance tare da manyan abinci da yawa tun lokacin musayar Columbia a 1492, wanda ya kawo barkono barkono zuwa Indiya. A yau, achar ya faɗaɗa daga abinci mai gina jiki da aka shirya a gida zuwa wani samfuri na duniya, yayin da yake ci gaba da taka muhimmiyar rawa a cikin asalin al'adun Kudancin Asiya kuma yana ƙara bayyana a cikin abincin haɗin gwiwa na zamani.
Kalmomi
[gyara sashe | gyara masomin]A cikin harsunan Hindi da wasu harsunan Kudancin Asiya da dama, ana kiran 'pickle' a matsayin āchār ( आचार ). [1] Adabin Sanskrit da Tamil na farko sun yi amfani da kalmomin Avalehika, Upadamzam, Sandhita, da Avaleha .
Kalmar Āchār kalma ce ta asalin Farisa, tun daga zamanin Daular Mughal . Duk da haka, pickles a Indiya ba ta yi kama da pickles ɗin da aka yi da vinegar na Gabas ta Tsakiya ba. A cikin Farisa, kalmar āchār an bayyana ta a matsayin "nama, pickles, ko 'ya'yan itatuwa, waɗanda aka adana a cikin gishiri, vinegar, zuma, ko syrup". [1]
A ƙarni na 18, Georg Eberhard Rumphius ya ba da shawarar cewa kalmar Indiya achar ta fito ne daga Amurka, [2] musamman Arawakan (na Caribbean ) [3] axi, achi, "barkono barkono", wanda ake amfani da shi sosai a cikin pickles. [2] Kamus na Anglo-Indiya na 1886 Hobson-Jobson ya nuna cewa an samo shi ne daga Latin acetaria . [2]
Tarihi
[gyara sashe | gyara masomin]Tsoho da na zamanin da
[gyara sashe | gyara masomin]Girke-girken girke-girke na farko a cikin rubuce-rubucen Ayurvedic da Sangam sun ambaci nau'ikan kayan ƙanshi iri-iri, gami da ambaton farko da aka sani game da kayan ƙanshi na mango . Nalacchampu, wani labari na Sanskrit wanda Trivikrama Bhatta ya rubuta a shekara ta 915 CE, ya bayyana kayan ƙanshi da aka yi daga mangwaro kore, barkono kore, barkono mai tsayi, cardamom mai ɗanɗano, lemun tsami, lemun tsami, myrobalan, plum alade, apple dutse, da manjack mai ƙamshi . Littattafan girke-girke na farko na zamanin da kamar Lokopakara (1025 CE), Manasollasa (1130 CE), Pakadarpana (1200 CE), da Soopa Shastra (1508 CE), da Kshemakutuhala (1549 CE) sun ambaci girke-girke na kayan ƙanshi waɗanda ke amfani da mangwaro kore, barkono kore, barkono mai tsayi, lemun tsami da lemun tsami, tushen turmeric, tushen mangwaro-citta, ginger, radish, gourd mai ɗaci, kokwamba, tushen lotus, da harbe-harben bamboo . Rubutun addini na Lingapurana na Gurulinga Desika (1594 CE) ya ambaci nau'ikan 'ya'yan itacen tsami sama da hamsin. An kuma ambaci 'ya'yan itacen tsami na musamman da aka yi da furanni masu ci a cikin littafin girkin Ni'matnama (1500 CE). [4]
Musayar Columbia
[gyara sashe | gyara masomin]'Yan kasuwar Portugal sun gabatar da barkonon barkono zuwa Kudancin Asiya bayan musayar Columbia (wani lokaci bayan 1492) a tashoshin jiragen ruwa da Daular Mughal ke iko da su a gabar tekun yammacin Gujarat . Kafin haka, kayan ƙanshi masu laushi kamar barkono baƙi, barkono mai tsayi, da Piper chaba (a cikin sabo da busasshe) sune babban tushen zafi a cikin abincin Indiya na da da na zamanin da. [5] [6]
Anglo-Indiya zuwa Birtaniya
[gyara sashe | gyara masomin]
'Yan asalin ƙasar Ingila a zamanin mulkin Birtaniya Raj sun fi son chutneys da pickles sosai, kuma sun shirya nau'ikan da yawa. Ga nau'ikan da aka yayyanka, kayan lambu kamar aubergines da barkono mai kararrawa za a iya cika su da barkono, iri na mustard, da turmeric don ba su ɗanɗano mai ƙarfi; ana iya dafa su a cikin man mustard ko man sesame. Ana shirya wasu 'ya'yan itatuwa ta hanyar yayyanka, jiƙa mangwaro da lemun tsami a cikin ruwan gishiri a cikin tukunya wanda aka bar a rana. Ga chutneys masu daɗi, ana dafa 'ya'yan itatuwa kamar mangwaro da sukari, vinegar, da kayan ƙanshi. Chutneys marasa dafawa suna amfani da sinadarai kamar ganyen coriander kore da kwakwa, waɗanda aka ɗanɗana da barkono, tamarind, da sukari; ana shirya su sabo kowace rana. [7]
A ƙarni na 17, a zamanin Kamfanin Gabashin Indiya, matafiya 'yan Birtaniya zuwa Indiya sun lura da yawancin chutneys da pickles. Masu aikin jirgin ruwa sun gano cewa nau'ikan da aka adana suna da amfani ga abincinsu na ruwa na naman gishiri da biskit ɗin busasshen jirgin ruwa . An kawo adadi zuwa Birtaniya, ko ta hanyar matafiya ko 'yan kasuwa, nan ba da daɗewa ba masu dafa abinci za su kwafi su kuma su ƙara gyara su daga asalin Indiya. [8]
Ɗaya daga cikin waɗannan masu dafa abinci, Hannah Glasse, ta bayyana yadda ake "yin Paco-Lilla, ko Indian Pickle" ( piccalilli ) a cikin littafinta na 1758 mai suna The Art of Cookery Made Plain and Easy . Girke-girkenta ya nemi mai dafa abinci ya ƙara ɗan citta, barkono mai tsayi, da tafarnuwa, sannan ya ƙara ɗanɗanon vinegar da ƙwayar mustard da turmeric. Ta ba da shawarar cewa za a iya yayyanka kayan lambu da 'ya'yan itatuwa kamar kabeji, farin kabeji, kokwamba, kankana, apple, wake na Faransa, da plums ta wannan hanyar. [9]
Zamani-na zamani
[gyara sashe | gyara masomin]A ƙasashen Kudancin Asiya na zamani, abinci na gargajiya kamar achar yana ci gaba da taka muhimmiyar rawa a cikin asalin al'adu da kuma kiyaye gadon abinci. Achar ya samo asali ne daga tsarin abinci na gida tsawon tsararraki da yawa kuma ya ci gaba da zama babban kayan ƙanshi da abinci na gefe don abincin yau da kullun. Har yanzu ana daraja shi sosai saboda iyawarsa ta haɓaka ɗanɗano da kuma ƙara abinci daga yankuna daban-daban. [10] A cikin al'ummar Kudancin Asiya, achar ya canza daga buƙatar yanayi, wanda aka shirya a gida zuwa samfurin kasuwanci da ake samu sosai. Duk da cewa iyalai da yawa har yanzu suna riƙe da al'adar shirya pickles ta amfani da hanyoyin da suka haɗa da mai, gishiri, da kayan ƙanshi, ƙaura zuwa birane da canza salon rayuwa sun ba da gudummawa ga karuwar shaharar nau'ikan da ake siyan a shaguna.
Babban samarwa da rarrabawa sun bai wa 'ya'yan itacen tsami na Kudancin Asiya damar isa kasuwannin duniya, musamman ta hanyar al'ummomin ' yan ƙasashen waje a yankuna kamar Burtaniya, Amurka, da Gabas ta Tsakiya . Wannan faɗaɗawa yana nuna manyan tsare-tsare na tarihi na musayar abinci, kamar yadda ayyukan 'ya'yan itacen tsami na Kudancin Asiya suka kasance ƙarƙashin daidaitawa da sake fassarawa fiye da yankunan gargajiya. [1] A lokaci guda, achar ya kasance cikin zurfin ilimin gida da al'adun girki, tare da dabarun shiri da sinadaran da ke ci gaba da nuna yanayin yanki da ayyukan al'adu. Duk da cewa achar yanzu yana samuwa sosai, shaidu sun nuna cewa hanyoyin gargajiya na fermentation suna ba da dandano na musamman da na musamman. [2]
Baya ga amfani da shi na gargajiya, achar yana ƙara shiga cikin abincin zamani da na haɗe-haɗe. Masu dafa abinci da 'yan kasuwa na abinci sun fara haɗa ɗanɗanon sa na musamman zuwa nau'ikan da ba na gargajiya ba, suna haɗa pickles na Kudancin Asiya da yanayin abinci na duniya. Wannan nau'in juyin halitta yana nuna mahimmancin achar a matsayin tushen al'adu da kuma wani abu mai ban sha'awa a cikin abincin zamani.
Manazarta
[gyara sashe | gyara masomin]- 1 2 "A Brief History Of The Humble Indian Pickle". Culture Trip. 28 November 2016. Archived from the original on 27 October 2020. Retrieved 1 January 2019. Cite error: Invalid
<ref>tag; name "theculturetrip" defined multiple times with different content - 1 2 3 Davidson 2014.
- ↑ "Concept CHILI PEPPER: aji". CLICS 3. Retrieved 14 November 2025.
- ↑ Chatterjee, Priyadarshini (13 July 2018). "From night jasmine to banana blossoms: India's centuries-old love affair with edible flowers". Archived from the original on 8 February 2022.
- ↑ Twilley, Nicola; Graber, Nicola; Iyer, Raghavan; Collingham, Lizzie (9 April 2019). "Transcript: The Curry Chronicles". Gastropod. Retrieved 6 October 2024.
- ↑ Batsha, Nishant (25 June 2020). "Curry Before Columbus". Contingent. Archived from the original on 17 May 2021. Retrieved 15 December 2020.
- ↑ Brown 1998.
- ↑ Collingham 2006.
- ↑ Empty citation (help)
- ↑ Chakraborty, Rakhi; Roy, Swarnendu (2018-05-01). "Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent". Journal of Food Science and Technology (in Turanci). 55 (5): 1599–1613. doi:10.1007/s13197-018-3080-7. ISSN 0975-8402. PMC 5897286. PMID 29666512.