46H-2 |
Thyme as an ethnic drink |
G. A. EVRENDILEK, Dept. of Food Engineering, Mustafa Kemal Univ., Alahan, Hatay, 31040, Turkey, Y. K. Avsar, Dept. of Dairy Technology, Mustafa Kemal Univ., Antakya, Hatay, 31040, Turkey, and T. A. Avsar, Dept. of Anthropology, Mustafa Kemal Univ., Antakya, Hatay, 31040, Turkey. Spices and herbs have been used since ancient times by many cultures for thier taste and therepautic effects. Even though many herbs are used as a food or drink, the use of thyme in Hatay province has a special importance. In this study the use of thyme as an ethnic medicine, its origin and usage and its superiorty to other ethnic herbs and its relation to culture, civilization, and ethinc background to the Hatay province will be discussed. People in villages collect leaves of thyme in the month of May and consume them either fresh or dry. In both form, the leaves are used as an ingredients in many different kind of dishes, an appetizer mixed with virgin olice oil, garlic and pomegranate juice, or as a hot drink like tea. It is facinating to note the believe that it would cure stomach ache, hypertension, asthma, laryngitis, dyspepsia, bronchitis,bacterial and fungal infections, relieve the circulation system and improve cold and flu symptoms if it is steeped and drunk like tea. It is also believed that it has an anti-aging effect.
Session 46H, Religious & Ethnic Foods
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