PJB-2019-930
ETHNOBOTANICAL STUDY OF CULINARY SPICES USED IN THE LEBANESE MARKET: HIGHLIGHT ON THE BIODIVERSITY OF PLANT BEHIND THEM.
Sahar Azar
Abstract
A survey was conducted in different Lebanese regions in order to define the inventory of the main spices and herbs in the Lebanese market that are used for culinary purposes. We found that the needs of the Lebanese market of these products are fulfilled by 50 species belonging to 22 different families. This variety highlights the biodiversity of the plants from which spice and herbs derive, with Lamiaceae being the family holding the biggest number of species. The leaves and the seeds are the most functional parts of the plant used; and the most requested spice by the Lebanese is Cumin.
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