Iankim keŋ kʋ'ʋlʋmin la

Gabʋ

Dɛmisim tɔ'ɔŋir suoya la
Di yinɛ Wikipiidia
gabʋ
Subclass ofvegetable, bulb Dɛmisim gbɛlima
Has useherbal medicinal product, food product Dɛmisim gbɛlima
Made from materialbulb Dɛmisim gbɛlima
Natural product of taxonGabʋ Dɛmisim gbɛlima
Unicode character🧅 Dɛmisim gbɛlima

Gabʋ/ Gɛɛn/ Alabasa Anɛ zɛnmaꞌasa buudi kanɛ ka nidib bɛdigʋ kuodi li. Shallot anɛ naꞌasaabuulug yinne kanɛ ka ba da gɛligi li ye o anɛ o kɔn hali ti paae 2011. Gabʋ la mabiis la sieba anɛ garlic, scallion, leek nɛ chieves.

Ba gbin la mɔr buudi nam kɔnꞌɔb-kɔnꞌɔb ka ba buonɛ ba ye gabʋnam ka kuodi ba mɔri maan diib, ba anɛ Japanese bunching onion Allium fistulosum, the tree onion Allium × proliferum, nɛ Canada onion Allium canadense la. Yʋꞌʋr mɔɔgin gabʋ la mɔri buon gabʋ buudi bɛdigʋ, amaa cepaanɛ dinɛ bɛ li kɔn ka ti pʋm o bʋdʋbin. Ti pʋ nyaŋi baŋ li pinꞌilʋg Gabʋ dinɛ ka Latin dim buon ye (Allium cepa L.Tooltip Carl Linnaeus, from Latin cepa), ka mɛ buon ye gab gbilʋg bɛɛ gabna'ana anɛ tivaand nyɛ'ɛlim kanɛ dit ka nyusid zan'ezan'e. Ka ba kuodi li buudi kɔn'ɔb kɔn'ɔb ka li anɛ Allium gabʋ buudi. Ka gab gbil nyɛ'ɛlim  la  da pɛ'ɛs nɛ gab nyɛ'lima buud sieba ni  hali ti paae yʋʋm 2011.Gabʋ kpin nɛ sieba paa anɛ garlic, scallion, leek, nɛ chives.  

Ba wʋsa mɔrnɛ buudi kɔn'ɔb kɔn'ɔb amaa ti yiti ye di anɛ gabʋ nɛ diib banɛ ka kuod wʋʋ Japanese bunching gabʋ nyu'sa wʋʋ  Allium fistulosum, the tree onion Allium × proliferum, nɛ Canada gabʋ nyu'sa Allium canadense. Mɔɔgʋn gabʋ la anɛ  gab nyu'usa kɔn'ɔb kɔn'ɔb banɛ bɛ. Amaa  A. cepa lɛɛ baŋid nɛ o kuobin. Di anɛ kudimɛn mɔɔgin bʋn sʋŋ  kanɛ yʋ'ʋn ba'a nya'a teŋ sieba.Gabʋ yiti taa anɛ  biennial bɛɛ perennial tivaand amaa gɔsidi ka kuodi li yʋʋm yʋʋm ka vɔɔndi li saŋa kanɛ nar.

Gab vaand la niŋgbiŋ si'im anɛ dɛn'ɛm-bʋlʋ ka mɔr vɔn baanlʋg di ni.ka di nyɛ'ɛlim la bɛ di vaan'ʋg la gbinin bɛɛ teŋir. Ba yiti dɛŋ nɛ Waal zɛnbiis la ka yaan vɔn tɔɔm maal paalʋ sʋŋa ka sɛ ba. Ba ya'a ti pin'il nyɛ'ɛb ka nintaŋ nwɛ'ɛd,  fʋ na nyɛ ba gbina la niŋid  bɛda bɛda ka ba teŋir vaand la pin'ili sʋʋgʋd  ka vanpaala busid ti paae nyɛ'ɛb bɛn ka vaand la wʋsa yʋ'ʋn kʋdig. Saŋa kan la fʋ ya'a pʋ vɔn baa bʋnvʋya banɛ sa'amid gabʋ la tʋn'ɔɛ daamɛ ba. Ti mɔr tampɔɔs banɛ samid gabʋ nɛ bʋnvʋya banɛ na tʋn'ɔɛ kɛ ka gabʋ la pʋn'ɔɛ . Gabʋ buudi wʋʋ A.cepa la sieba na tʋn'ɔɛ nyɛ'ɛ gaad gab gbil yinnɛ nwɛnɛ shallot nam nɛ dankal gabʋ la nɛ.

Ba kuod ka mɔr gabʋ tum zin'is bɛdigʋ dunia wʋsa ni.Nwɛnɛ din pʋn an' diib bʋn laa, ba tʋn'ɔɛ  nɔki li kansa la sɛ gɛndig diibin wʋʋ zɛnvaand nɛ. Ba mɛ tʋn'ɔɛ nɔki dʋg diib mɛn. Fʋ ya'a waansid bɛɛ sɛɛd , li mɔr zɛɛnsim sia kanɛ na tʋn'ɔɛ kpɛn nini ni.

Buudi nɛ din yi zin'isi'a

[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]

Gabʋ tiig la (Allium cepa), ka ba buon ye Alabasa[1] bɛɛ gɛɛn,[2] anɛ Allium buudi kanɛ ka ba kuod hali.[3][4] Carl Linnaeus da paꞌal lin an siꞌem bɛ yʋʋm tusir, kɔbisyɔpɔi nɛ pisnu nɛ atanꞌ ni (1753) tʋʋmkanɛ ka o da pʋdi li yʋꞌʋr ye Species Plantarum.[5] Li wannim siꞌeba pinꞌilig sa anɛ:[6][7]

·        Allium cepa var. aggregatum – G. Don

·        Allium cepa var. bulbiferum – Regel

·        Allium cepa var. cepa – Linnaeus

·        Allium cepa var. multiplicans – L.H. Bailey

·        Allium cepa var. proliferum – (Moench) Regel

·        Allium cepa var. solaninum – Alef

·        Allium cepa var. viviparum – (Metz) Mansf.[6][7]

A. cepa anɛ buudkanɛ ka ba kuod,[8] amaa ba mɔɔgin bʋnam bɛ Central Asia nɛ Iran. Buudkanɛ wan paa anɛ A. vavilovii linɛ bɛ Turkmenistan nɛ A. asarense linɛ bɛ Iran.[9][10] Buudi kanɛ an Allium la ni ka gabʋ buudi la bɛ ka ba kuodi maan diib, wan wʋʋ Japanese gabʋ (A. fistulosum), Egyptian gabʋ (A.  × proliferum), nɛ Canada gabʋ (A. canadense).[2] Buudi kanɛ ka ba kuod ka A. cepa paas nɛ gabʋ buudi ni (A. cepa var. cepa) ka ba buon giŋa ye gɛɛn. Aggregatum buudi banɛ ka ba kuod (A. cepa var. aggregatum) siꞌeba anɛ shallots,[11] ba da laꞌasid din buudi nɛ di kɔnꞌ,[12][13] nɛ potato onions.[11] Buud banɛ wan siꞌeba anɛ garlic, leek, nɛ chives.[14]

Cepa anɛ yʋꞌʋr kanɛ ka ba tis "gabʋ"; di buudi yʋꞌʋri an Allium ka linɛ an Latin yʋꞌʋr kanɛ ka ba tis garlic.[15] di wan Spanish: cebolla, Italian: cipolla, Polish: cebula, nɛ German Zwiebel (kisig sanꞌam nwaꞌ). Naꞌasaal buudi pianꞌad "chive" yinɛ Old French chive, ka lin mɛ yi cepa.[16]

Paꞌalʋg

[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]

Gabʋ la anɛ yʋma ayi bumbʋtir amaa ba kuod o nɛ yʋʋm-yʋʋm. zʋmaʋŋ kaŋa gabʋ la nat tunꞌe nɔbʋg waꞌalim wʋʋ 15 to 45 cm (6 to 18 in). ba viand la anɛ dɛnꞌɛnɛ sɔbʋg ka  li lua yinne anɛ lammir ka li an baanlif-wɔkʋ ka gbirib biꞌel-biꞌel ka li pʋʋgin la mɔr vɔɔsim ka vaang wʋsa gɔl l pʋlʋm. vaang wʋsa teŋir la tɔꞌɔŋod nɛ til la anɛ lammiri pielli ka ɛɛnti nɔbigidi naamid bul la pʋʋgʋ yit na. til la teŋir la s aka nyaꞌa la busidi baꞌad teŋin. Gabʋ la nɔbigid la wʋsa ka viand la kuꞌom la siligidi laꞌasid gbinin la ka gbin la nɔbid liebid buntitaꞌar.[17]

Li na ti paae saŋa sia, ka vaand la wʋsa na pinꞌili kpiid yinne-yinne ka gbin la mɛŋ agɔl paꞌad la kʋdʋg ka pinꞌili pigisid, fʋ na nyɛ ka ba  vɔɔn ba. Ba yaꞌa basi ba titanin la ti paae waad saŋa, fʋ na nyɛ ka nyɛꞌɛlimnam la pinꞌili tɔɔnd zut yitna wɔkʋ ka vanpaala pinꞌili yit kʋkpɛŋ na. zut la na nɔbigi agɔl ka mɔr paanrʋŋ ka li ligil zut la mɛŋ. Zut la ɛnti anɛ gbila-gbila ka pidig puum an piela-piela. Li yaꞌa wɛl, li biili la anɛanwa maꞌad-maꞌadi gbila-gbila.[17] gabʋ nyɛꞌɛlim bɛdim anɛ wʋʋ 5.5.[18]    

Labakʋda

[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]
Medieval woodcut print of an onion, from Hortus Sanitatis (1547)

Ninsaalibi baŋ ka gaŋ gabʋ pinꞌili kuodi li wʋʋ yʋma 7,000 nwa.[19] Sɔ pʋ maligim baŋ gabʋ pinꞌil zinꞌisia na vikkii. Kʋdʋmin sa labaya paꞌal ye gabʋ diib da naamnɛ eastern nɛ western Asia na.[20][21] Li bʋdʋb la da na pinꞌilnɛ yi West bɛɛ Central Asia.[22][23] Ba paꞌal zinꞌis babʋga ka li anɛ ye gabʋ yinɛ Iran, western Pakistan nɛ western Asia na.[20][23][21][24] gabʋ buudkanɛ ka ba buon ye allium fistulosum nɛ Allium tubarosum la, ba pinꞌili di kuob bɛ China nɛ zʋʋd sieba wʋʋ zɛnmaꞌasa, bielim nɛ tiwɛla nɛ 6,000 BC.[25]

Recipes sieba da mɔr gabʋ tʋm nɛ Allium species la da anɛ dinɛ ka ba da nyɛ li bɛ cuneiform sɔb ni ka ba sɔbi li niŋ dinɛ ka ba nɔk ya'adi ya'abi li bɛ yʋʋm-pʋ-kʋdigin Mesopotamia, yʋʋm tusa ayi 2000 BC la ni. ya'ad dinɛ li da sɔbi niŋi di pʋʋgin la da bɛni sakur tita'ar kani ka ba buon yee Yale University's Babylonian collection.[26] Assyriologist la nɛ "gourmet cook"[26] Jean Bottero yɛl "a cuisine of striking richness, refinement, sophistication and artistry".[26]

Yʋʋm-pʋ-kʋdigin Ancient Egyptians la da na'as gabʋ tɛŋsʋg diib la ka ye li anɛ zanbin kanɛ pa'al nyɔvʋr kanɛ kaae naare.[23] Egyptian dim la da la'am mɔr gabʋ mumi ba kum ban da di kaseta ye ba nyɛ ka gabʋ la Ramesses IV nifin.[27] Pliny kanɛ da an yiiga kpɛɛm bɛ first century AD la da sɔbi pa'al gabʋ nɛ cabbage tʋʋma an siem bɛ Pompeii. O da sɔbi pa'al Roman dimi tis gabʋ sida siem ye li mɔri ti'ebid nini wiim, ka mɛ lɛm sʋŋid gbɛɛm, nɛ dinɛ wʋsa anɛ nɔɔrin fɛn'ɛd nɛ baa na dʋm sɔ', lumbago, nɛ hali la'am nɛ dysentery. chaeologists vɛɛnsid Pompeii saŋa bɛdigʋ its 79 AD volcanic burial la ya'aŋ ba da nyɛ labʋn'ɔg nwɛnɛ Pliny da pa'al siem la tituaa. Amaa fʋ labaar kanɛ ka ba da paam da fifth/sixth century AD bɛ authorial aegis of "Apicius" saŋa la (yɛl ye di anɛ gourmet) roman dim la da mɔr gabʋ nam la ba diib namin saŋa bɛdigʋ ni.[23]

Age of Discovery saŋa la, European dim banɛ da dɛŋim bɛ Columbian exchange lada mɔr gabʋ keŋ North America. Ba da nyɛ Allium tricoccum kanɛ nwɛnɛ gabʋ ka mɔr dit bɛdigʋ bɛ Native American gastronomy.[20] Fʋ ya'a gɔs yiiga English colonists dim la sɔb sieli digil la pa'al ye gabʋ pʋʋgin diib la ka Pilgrim fathers la da nɔki li bʋt bɛ North America.[23] Yʋʋm tusir, kɔbisnii nɛ pisnii nɛ atan' (1883) nɛ yʋʋm tusir, kɔbiswai nɛ pisntan' nɛ awai (1939) la teŋsʋk la ka United States dim la da ma'a ye ba ye ba maalnɛ sielnam bam piswai nɛ ayɔpɔi (97) ka li sʋŋ gabʋ nɔbigir ka li sʋŋ ka di tʋʋma la kɛŋ sʋm.[28]

Tʋʋma

[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]

Culinary

[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]

Gɔsim ya'as: Gabʋ nam buudi

Sautéing onions





Ti mɔr gabʋ nam buudi la atan' nɛ ba sin'im ka ba mɔr dʋgid:

  • Gab dɔnbʋʋlim bɛɛ zɛnꞌɛd la (Yellow or brown onions) malisnɛ hali, ka li ke k aba kuod o bɛdigʋ di malisim la yɛla kas-kas anɛ Vidalia, Walla Walla, Cévennes, nɛ Bermuda.[29] Gab dɔnbʋʋlim la ɛɛnti liebnɛ malis, tiaki kilim sabil wiiʋ ka mɔr malisim kanɛ na yaŋi niŋ zɛɛnd wʋsa ni, dinɛ an French gabʋ zɛɛnd la.[30]
  • Gab wiid la(Red or purple onions) ba miꞌiʋ ka di nyuusid malis hali, ka ba mɔr dʋgid diib nam, di yaꞌa an kansa bɛɛ di yaꞌa nɛɛm nɛ.[30]
  • Gab piela la (White onions) mɔr malisim kanɛ sial, ba sinꞌim la nwɛni sanlimnɛ ba yaꞌa dʋg ka malis ba yaꞌa kiim nɛ kpaam.[30][23]

Gab pielis titada banɛ guꞌ sʋŋa la ba diti ba nɛ titaꞌam, gab banɛ mɛ pʋ gu la mɛ tuoe di saŋa kanɛ k aba nam pʋ gu la. Banɛ bi biela, ba tuoe tu ban k aba naam pidig ka nɔki dʋg muma bɛɛ nwannsi ba. Ba yaꞌa tu gabʋ ka naam pidig, amaa ka gabʋ la lɛɛ nam pʋ gunꞌu, saŋa sieba ba ɛɛnti buoni ba ye "summer" gabʋ. Gabʋ mɛ yuoe bʋt k aba yina gun,ꞌu ka lɛɛ an finsa-finsa, k aba buoni li ye pearl, boiler, bɛ pickler gabʋ; nɛꞌ kaae gab mɛŋir la laa (pearl onions), bama bɛɛ ba kɔn.[31] Pearl nɛ boiler gabʋ nam la, tuoe dʋg wʋʋ zɛnvaand ka kaae zɛnbiise, ka pickler gabʋ la, ba ɛɛnti nɔki pinꞌinɛ ka li yuug hali.[32] Gab banɛ ka kuomiꞌisim sua li la, ba tuoe dii li ala ti bam ɛɛnti pʋm dʋgiddi siem ka li an nintaŋin diib la (ploughman's lunch).[33]

Tʋʋm sieba

[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]

Gabʋ mɔrnɛ lʋos bɛda bɛdigʋ ka fʋ tɔn nyɛ li nɛ nini. Ba wʋsa laꞌasnɛ maal lʋa yinni, gbaŋ kani lʋs gabʋ la tɔɔn fʋlig naꞌana fʋ yaꞌa bɔɔd yɛ fʋ zamisi li yela bɛɛ nɔkili maal siel bɛɛ bʋdib yela.[34][35] Ba mɔr gabʋ tʋmid zamisug nam ni paꞌan ban mɔr microscope gɔsid lʋas kɔnbꞌkɔnb la.[36] Gabʋ gbaŋ la tɔꞌɔn dʋgi maal orange-brown dye.[37]

Gbanvɛɛnsa

[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]
  1. ↑ "Allium cepa var. cepa". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 10 December 2017.
  2. 1 2 Fritsch 2002, pp. 9–10.
  3. ↑ Eric Block, "Garlic and Other Alliums: The Lore and the Science" (Cambridge: Royal Society of Chemistry, 2010)
  4. ↑ Brewster JL (1994). Onions and other vegetable Alliums (1st ed.). Wallingford, UK: CAB International. p. 16. ISBN 978-0-85198-753-8.
  5. ↑ Linnaeus C (1753). Species Plantarum (in Latin). Vol. 1. Stockholm: Laurentii Salvii. p. 262. Archived from the original on 16 June 2018. Retrieved 21 February 2018.
  6. 1 2 NRCS. "Allium cepa". PLANTS Database. United States Department of Agriculture (USDA). Retrieved 31 March 2013.
  7. 1 2 "Allium cepa L." Integrated Taxonomic Information System. Retrieved 1 April 2013.
  8. ↑ McNeal DW Jr, Jacobsen TD (2002). "Allium cepa". In Flora of North America Editorial Committee (ed.). Flora of North America North of Mexico (FNA). Vol. 26. New York and Oxford: Oxford University Press – via eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.
  9. ↑ Grubben, G.J.H.; Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen.
  10. ↑ Zohary D, Hopf M (2000). Domestication of plants in the Old World (Third ed.). Oxford: Oxford University Press. p. 198. ISBN 978-0-19-850357-6.
  11. 1 2 Fritsch 2002, pp. 20–21
  12. ↑ "Allium cepa". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 20 August 2010.
  13. ↑ Fritsch 2002, p. 21.
  14. ↑ Block E (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9. Archived from the original on 1 August 2020. Retrieved 30 June 2020.
  15. ↑ "Allium cepa - Plant Finder". www.missouribotanicalgarden.org. Retrieved 6 October 2024.
  16. ↑ "chive (n.)". Online Etymological Dictionary. Retrieved 8 October 2024.
  17. 1 2 Brickell C, ed. (1992). The Royal Horticultural Society Encyclopedia of Gardening. Dorling Kindersley. p. 345. ISBN 978-0-86318-979-1.
  18. ↑ "Approximate pH Values of Common Foods and Ingredients" (PDF). Wisconsin Food Safety and Health. Archived from the original (PDF) on 24 December 2012. Retrieved 8 January 2018.
  19. ↑ Anastassakis K (2022). "Allium Cepa (Red Onion)". Androgenetic Alopecia From A to Z. Cham: Springer International Publishing. pp. 465–469. doi:10.1007/978-3-031-08057-9_54. ISBN 978-3-031-08056-2. Retrieved 6 June 2024.
  20. 1 2 3 Cumo C (2015). Onion. In: Foods that Changed History: How Foods Shaped Civilization from the Ancient World to the Present. ABC-CLIO LLC (American Bibliographic Center, CLIO Press). pp. 248–250. ISBN 9781440835377. Archived from the original on 4 February 2021. Retrieved 30 June 2020.
  21. 1 2 Ansari NA (2007). "Onion Cultivation and Production in Iran" (PDF). Middle Eastern and Russian Journal of Plant Science and Biotechnology. 1 (2): 26–38. Archived (PDF) from the original on 28 August 2021. Retrieved 22 April 2022 – via Global Science Books. Onion originated in Iran and its neighboring countries (Hanelt 1990).
  22. ↑ Fritsch 2002, pp. 20–21.
  23. 1 2 3 4 5 6 "History of onions". US National Onion Association, Greeley, CO. 2011. Archived from the original on 24 June 2017. Retrieved 23 January 2017.
  24. ↑ Block E (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. pp. 5–6. ISBN 9780854041909. Archived from the original on 1 August 2020. Retrieved 30 June 2020.
  25. ↑ Veeck G, Pannell CW (2021). "9. Agriculture: From Antiquity to Revolution to Reform. Early Farming Traditions". China's Geography (4th ed.). Lanham, Boulder, New York, London: Rowman & Littlefield. p. 235. ISBN 9781538140796.
  26. 1 2 3 "Three cheers for the onion". BBC. 4 January 2015. Retrieved 14 October 2024.
  27. ↑ Abdel-Maksouda, Gomaa, El-Aminb, Abdel-Rahman (2011). "A review on the materials used during the mummification process in ancient Egypt" (PDF). Mediterranean Archaeology and Archaeometry. 11 (2): 129–150. Archived (PDF) from the original on 8 March 2014. Retrieved 13 September 2013.
  28. ↑ Gripshover MM, Bell TL (Spring 2012). "Patently Good Ideas: Innovations and Inventions in U.S. Onion Farming, 1883–1939". Material Culture. 44 (1): 1–30. JSTOR 23145818.
  29. ↑ Oulton R (9 September 2005). "Bermuda Onions". cooksinfo.com. Archived from the original on 11 February 2021. Retrieved 25 November 2017.
  30. 1 2 3 Mower C (30 March 2009). "The Difference between Yellow, White, and Red Onions". The Cooking Dish. Archived from the original on 1 May 2013. Retrieved 24 March 2013.
  31. ↑ Thompson S (1995). The Kitchen Garden. Bantam Books. p. 143.
  32. ↑ Ministry of Agriculture, Fisheries and Food (1968). Home Preservation of Fruit and Vegetables. HMSO. p. 107.
  33. ↑ "Traditional English Pub Style Ploughman's Lunch". Food.com. Retrieved 8 October 2024.
  34. ↑ Suslov D, Verbelen JP, Vissenberg K (2009). "Onion epidermis as a new model to study the control of growth anisotropy in higher plants". Journal of Experimental Botany. 60 (14): 4175–4187. doi:10.1093/jxb/erp251. PMID 19684107.
  35. ↑ Xu K, Huang X, Wu M, et al. (2014). "A rapid, highly efficient and economical method of Agrobacterium-mediated in planta transient transformation in living onion epidermis". PLOS ONE. 9 (1): e83556. Bibcode:2014PLoSO...983556X. doi:10.1371/journal.pone.0083556. PMC 3885512. PMID 24416168.
  36. ↑ Anne McCabe, Mick O'Donnell, Rachel Whittaker (19 July 2007). Advances in Language and Education. Bloomsbury Publishing. p. 35. ISBN 978-1-4411-0458-8. Archived from the original on 26 September 2015. Retrieved 2 August 2015.
  37. ↑ "Onion Skin Dye (Yellow and Purple)". All Natural Dyeing. Archived from the original on 6 August 2020. Retrieved 31 July 2020.
Retrieved from "https://kus.wikipedia.org/w/index.php?title=Gabʋ&oldid=17859"