SALEP and ITS IMPORTANCE in TURKISH CUISINE

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Food Health and Technology Innovations
Cilt: 7 Sayı: 15
SALEP and ITS IMPORTANCE in TURKISH CUISINE

SALEP and ITS IMPORTANCE in TURKISH CUISINE

Authors : Semih Arabacı, İlkay Gök

Pages : 651-657

View : 20 | Download : 35

Publication Date : 2024-12-29

Article Type : Research Paper

Abstract :Salep is a one of the important cultural heritage of Turkey, recognized for its botanical diversity and traditional use in winter beverages and some desserts like ice cream. Traditional salep beverages, widely consumed during cold seasons, hold a special place in Turkish social and cultural rituals. The cultivation of salep plants, particularly in Anatolia and the Aegean, transforms this heritage into regional economic value. Artisanal production methods, including meticulous drying and grinding, preserve its intrinsic qualities. Beyond being a biological product, salep symbolizes cultural identity, becoming an essential part of Turkish cuisine through its use in beverages, desserts, and ice cream. This study summarizes information and emphasizes the importance of preserving and promoting salep as a cultural symbol. Its unique sensory characteristics, cultural value and health supporting properties can drive regional economic development and ensure its transmission to future generations. Recognizing salep as both a product and cultural heritage is crucial for safeguarding this valuable plant.
Keywords : Salep, Natural Salep, Traditional food, Spices

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