Echinophora sibthorpiana
Tarhana herb or Turkish pickling herb, Echinophora sibthorpiana or Echinophora tenuifolia L. subsp. sibthorpiana (Guss.) Tutin (Turkish çörtük), is a herb sometimes used as a flavoring in tarhana and in pickles. It may also improve the fermentation of tarhana. (Deghirmencioghlu 2005)
| Echinophora sibthorpiana | |
|---|---|
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Genus: | Echinophora |
| Species: | E. sibthorpiana |
| Binomial name | |
| Echinophora sibthorpiana Guss. | |
The primary essential oils it contains are δ-3-carene, methyleugenol, and α-phellandrene. (Özcan 2003)
Some authors indicate that Hippomarathrum cristatum is the "tarhana herb".[1]
References
- Charles Perry, "Trakhanas Revisited", Petits Propos Culinaires 55:34 (1997?)
Sources
- Nurcan Deghirmencioghlu et al., "Influence of Tarhana Herb on Tarhana Fermentation", Food Technology and Biotechnology 43:2:175–179 (2005)
- M. Özcan, A. Akgül, "Essential oil composition of Turkish pickling herb (Echinophora tenuifolia L. subsp. sibthorpiana (Guss.) Tutin)", Acta Botanica Hungarica 45:1-2:163-167 (May 2003) doi:10.1556/ABot.45.2003.1-2.14
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