Mardin Mutfağında Baharat Olarak Kullanılan Aromatik Bitkiler ve Sağlık Etkileri Üzerine Bir İnceleme

Year 2025, Issue: 3, 37 - 55, 30.11.2025

Leyla Ercan

Abstract

Mardin mutfağı, zengin aromatik bileşikleri ve kendine has baharat dengeleriyle dikkat çeker. Bu aromatik bileşikler, yemeğin karakteristik lezzetini oluşturmada önemli bir rol oynar. Aynı zamanda, kullanıldıkları yemeklerin hem aroma hem de sağlık açısından çeşitli faydalar sağlamasına imkan tanır. Aromatik bileşikler, bitkisel kaynaklardan elde edilerek ısı ve pişirme teknikleriyle zenginleşir. Kekik, nane, sumak, tarçın, zerdeçal ve kimyon gibi baharatlar, sadece lezzet vermekle kalmaz, aynı zamanda antioksidan, antiinflamatuar ve sindirimi kolaylaştırıcı özellikleriyle bilinir. Antioksidan kapasitesi yüksek olan aromatik bileşikler, serbest radikalleri nötralize ederek hücre hasarını engellerken, bazı baharatlar anti-inflamatuar etkileriyle inflamasyon süreçlerini hafifletir. Ayrıca, bazı baharatların içeriğindeki aroma bileşenleri nedeniyle sindirimi kolaylaştırıcı ve bağışıklık sistemini destekleyici fonksiyonları da bulunur. Bu bağlamda, Mardin mutfağındaki baharatların kullanımı, kültürel mirasın yanı sıra modern sağlık yaklaşımlarına da uyum sağlayan önemli bir unsurdur. Sonuç olarak, aromatik bileşikler sadece lezzet değil, aynı zamanda sağlık açısından da önemli bir bileşen olup, geleneksel tariflerdeki varlıkları, bölgenin gastronomik ve kültürel yapısında merkezi bir yer tutar.

Keywords

Aromatik bitkiler , Baharatlar , Fitokimyasal Zenginlik , Geleneksel Yemekler , Mardin Mutfağı

Ethical Statement

Bu çalışma Etik Kurul beyanı gerektiren çalışmalar kapsamına girmemektedir. Bu çalışmanın hazırlanma sürecinde bilimsel ve etik ilkelere uyulduğu ve yararlanılan tüm çalışmaların kaynakçada belirtildiği beyan olunur.

Supporting Institution

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Thanks

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A Review on Aromatic Plants Used as Spices in Mardin Cuisine and Their Health Effects

Abstract

Mardin cuisine stands out for its rich aromatic compounds and unique spice balances. These aromatic compounds play a significant role in creating the dish's characteristic flavor. At the same time, these compounds allow the dishes they are used in to provide various benefits in terms of both flavor and health. Aromatic compounds are obtained from plant sources and enriched by revealing their properties through heat and cooking techniques. Spices such as oregano, mint, sumac, cinnamon, turmeric, and cumin not only add flavor but are also known for their antioxidant, anti-inflammatory, and digestive properties. Aromatic compounds with high antioxidant capacity neutralize free radicals, preventing cell damage, while some spices alleviate inflammatory processes with their anti-inflammatory effects. Additionally, due to the aromatic components in certain spices also possess functions that aid digestion and support the immune system. In this context, the use of spices in Mardin cuisine is an important element that bridges traditional heritage and modern health approaches. In conclusion, aromatic compounds are not only important for flavor but also for health, and play a central role in the region's gastronomic and cultural structure.

Keywords

Aromatic plants , Spices , Phytochemical Richness , Traditional Dishes , Mardin Cuisine

Ethical Statement

This study does not fall within the scope of studies requiring an Ethics Committee declaration. We declare that scientific and ethical principles were adhered to throughout the preparation of this study, and that all studies cited are cited in the references.

Supporting Institution

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Thanks

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