Diversity of sambal types in Indonesia
Sambal is a processed chili paste with a spicy taste. The history of sambal begins with the arrival of chili seeds brought by the Portuguese in the 16th century, which was like a cultural renaissance of spicy foods. The methodology used for this research included analysis of food ethnographic litera...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-10-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/297 |
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| author | L. L. Rahmah A. N. M. Ansori |
| author_facet | L. L. Rahmah A. N. M. Ansori |
| author_sort | L. L. Rahmah |
| collection | DOAJ |
| description | Sambal is a processed chili paste with a spicy taste. The history of sambal begins with the arrival of chili seeds brought by the Portuguese in the 16th century, which was like a cultural renaissance of spicy foods. The methodology used for this research included analysis of food ethnographic literature, origin, function and types of sambal found in relevant articles and book chapters. The results show that the population with the highest consumption of sambal lives on the Sumatra Islands. There are two types of sambal preparation methods, namely slicing and mashing. Some chili sauces can be cooked or eaten raw. Sambal diversity is influenced by several factors, namely resources, geographical factors, history, and culture. Thus, sambal is considered to be an important contributor to food diversity in Indonesia because every local cuisine includes sambal and it is never left behind. |
| format | Article |
| id | doaj-art-7da3bae8e24e4701a00ed89dc58f3fa6 |
| institution | Matheson Library |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2023-10-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-7da3bae8e24e4701a00ed89dc58f3fa62025-08-03T13:08:43ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722023-10-016328829710.21323/2618-9771-2023-6-3-288-297195Diversity of sambal types in IndonesiaL. L. Rahmah0A. N. M. Ansori1Akademi Kuliner dan Patiseri OTTIMMO InternasionalFaculty of Science and Technology, Universitas Airlangga; Uttaranchal Institute of Pharmaceutical Sciences, Uttaranchal UniversitySambal is a processed chili paste with a spicy taste. The history of sambal begins with the arrival of chili seeds brought by the Portuguese in the 16th century, which was like a cultural renaissance of spicy foods. The methodology used for this research included analysis of food ethnographic literature, origin, function and types of sambal found in relevant articles and book chapters. The results show that the population with the highest consumption of sambal lives on the Sumatra Islands. There are two types of sambal preparation methods, namely slicing and mashing. Some chili sauces can be cooked or eaten raw. Sambal diversity is influenced by several factors, namely resources, geographical factors, history, and culture. Thus, sambal is considered to be an important contributor to food diversity in Indonesia because every local cuisine includes sambal and it is never left behind.https://www.fsjour.com/jour/article/view/297sambalfood diversityindonesia |
| spellingShingle | L. L. Rahmah A. N. M. Ansori Diversity of sambal types in Indonesia Пищевые системы sambal food diversity indonesia |
| title | Diversity of sambal types in Indonesia |
| title_full | Diversity of sambal types in Indonesia |
| title_fullStr | Diversity of sambal types in Indonesia |
| title_full_unstemmed | Diversity of sambal types in Indonesia |
| title_short | Diversity of sambal types in Indonesia |
| title_sort | diversity of sambal types in indonesia |
| topic | sambal food diversity indonesia |
| url | https://www.fsjour.com/jour/article/view/297 |
| work_keys_str_mv | AT llrahmah diversityofsambaltypesinindonesia AT anmansori diversityofsambaltypesinindonesia |