Herbs and spices in traditional recipes of Alentejo (Portugal)

• Autor(a) principal: Dias, A.S.
• Data de Publicação: 2006
• Outros Autores: Dias, L.S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10174/1355
• topic: Ethnobotany

Alentejo, representing about 30% of the area and 5% of the population of Portugal, is a semi-arid region of undulated plains with a Mediterranean climate softened by the Atlantic, with mild winters but hot and dry summers. With an old history of scarcity and pauperism, it shows very particular cultural traits, including a unique culinary tradition, with a high use of wild plants, herbs, and bread-based dishes. An inventory of traditional recipes of Alentejo was built from various sources, including culinary books, field inquiries, and personal reports. The resulting database includes dishes based upon vegetables, eggs, fish and meat, but sweets were not included. A characterization of recipes was made based on its constituents, with a special emphasis in herbs, spices, and wild plants. The availability of wild plants in the traditional markets and the sustainability of its harvest are discussed. Multivariate analyses of correspondences, automatic classification, and discriminant analyses were used to identify and characterize the affinities among recipes and among their constituents. The usefulness of these analytical procedures is assessed in view of a wider, multi regional screening of the use of wild plants, herbs, and spices in traditional culinary.