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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 zɛnma’asa buudi kanɛ ka nidib bɛdigʋ kuodi li. Shallot anɛ na’asaabuulug 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 kɔn’ɔb-kɔn’ɔb 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. Yʋ’ʋr mɔɔgin gabʋ la mɔri buon gabʋ buudi bɛdigʋ, amaa cepaanɛ dinɛ bɛ li kɔn ka ti pʋm o bʋdʋbin. Ti pʋ nyaŋi baŋ li pin’ilʋg 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 pa’al lin an si’em bɛ yʋʋm tusir, kɔbisyɔpɔi nɛ pisnu nɛ atan’ ni (1753) tʋʋmkanɛ ka o da pʋdi li yʋ’ʋr ye Species Plantarum.[5] Li wannim si’eba pin’ilig 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) si’eba anɛ shallots,[11] ba da la’asid din buudi nɛ di kɔn’,[12][13] nɛ potato onions.[11] Buud banɛ wan si’eba anɛ garlic, leek, nɛ chives.[14]

Cepa anɛ yʋ’ʋr kanɛ ka ba tis "gabʋ"; di buudi yʋ’ʋri an Allium ka linɛ an Latin yʋ’ʋr kanɛ ka ba tis garlic.[15] di wan Spanish: cebolla, Italian: cipolla, Polish: cebula, nɛ German Zwiebel (kisig san’am nwa’). Na’asaal buudi pian’ad "chive" yinɛ Old French chive, ka lin mɛ yi cepa.[16]

Pa’alʋg

[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 tun’e nɔbʋg wa’alim wʋʋ 15 to 45 cm (6 to 18 in). ba viand la anɛ dɛn’ɛnɛ sɔbʋg ka  li lua yinne anɛ lammir ka li an baanlif-wɔkʋ ka gbirib bi’el-bi’el ka li pʋʋgin la mɔr vɔɔsim ka vaang wʋsa gɔl l pʋlʋm. vaang wʋsa teŋir la tɔ’ɔŋod nɛ til la anɛ lammiri pielli ka ɛɛnti nɔbigidi naamid bul la pʋʋgʋ yit na. til la teŋir la s aka nya’a la busidi ba’ad teŋin. Gabʋ la nɔbigid la wʋsa ka viand la ku’om la siligidi la’asid gbinin la ka gbin la nɔbid liebid buntita’ar.[17]

Li na ti paae saŋa sia, ka vaand la wʋsa na pin’ili kpiid yinne-yinne ka gbin la mɛŋ agɔl pa’ad la kʋdʋg ka pin’ili pigisid, fʋ na nyɛ ka ba  vɔɔn ba. Ba ya’a basi ba titanin la ti paae waad saŋa, fʋ na nyɛ ka nyɛ’ɛlimnam la pin’ili tɔɔnd zut yitna wɔkʋ ka vanpaala pin’ili 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 ya’a wɛl, li biili la anɛanwa ma’ad-ma’adi gbila-gbila.[17] gabʋ nyɛ’ɛlim bɛdim anɛ wʋʋ 5.5.[18]    

  • Roots, leaves and developing bulb
    Roots, leaves and developing bulb
  • Inflorescence with flower buds
    Inflorescence with flower buds
  • Seeds
    Seeds

Labakʋda

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

Ninsaalibi baŋ ka gaŋ gabʋ pin’ili kuodi li wʋʋ yʋma 7,000 nwa.[19] Sɔ pʋ maligim baŋ gabʋ pin’il zin’isia na vikkii. Kʋdʋmin sa labaya pa’al ye gabʋ diib da naamnɛ eastern nɛ western Asia na.[20][21] Li bʋdʋb la da na pin’ilnɛ yi West bɛɛ Central Asia.[22][23] Ba pa’al zin’is 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 pin’ili di kuob bɛ China nɛ zʋʋd sieba wʋʋ zɛnma’asa, bielim nɛ tiwɛla nɛ 6,000 BC.[25]

Recipes sieba da mɔr gabט tטm 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 yטטm-pט-kטdigin Mesopotamia, yטטm tusa ayi 2000 BC la ni. ya'ad dinɛ li da sɔbi niŋi di pטטgin 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]

Yטטm-pט-kטdigin Ancient Egyptians la da na'as gabט tɛŋsטg diib la ka ye li anɛ zanbin kanɛ pa'al nyɔvטr kanɛ kaae naare.[23] Egyptian dim la da la'am mɔr gabט mumi ba kum ban da di kaseta ye ba nyɛ ka gabט la Ramesses IV nifin.[27] Pliny kanɛ da an yiiga kpɛɛm bɛ first century AD la da sɔbi pa'al gabט nɛ cabbage tטטma an siem bɛ Pompeii. O da sɔbi pa'al Roman dimi tis gabט sida siem ye li mɔri ti'ebid nini wiim, ka mɛ lɛm sטŋid gbɛɛm, nɛ dinɛ wטsa anɛ nɔɔrin fɛn'ɛd nɛ baa na dטm sɔ', lumbago, nɛ hali la'am nɛ dysentery. chaeologists vɛɛnsid Pompeii saŋa bɛdigט its 79 AD volcanic burial la ya'aŋ ba da nyɛ labטn'ɔg nwɛnɛ Pliny da pa'al siem la tituaa. Amaa fט 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 gabט nam la ba diib namin saŋa bɛdigט ni.[23]

Age of Discovery saŋa la, European dim banɛ da dɛŋim bɛ Columbian exchange lada mɔr gabט keŋ North America. Ba da nyɛ Allium tricoccum kanɛ nwɛnɛ gabט ka mɔr dit bɛdigט bɛ Native American gastronomy.[20] Fט ya'a gɔs yiiga English colonists dim la sɔb sieli digil la pa'al ye gabט pטטgin diib la ka Pilgrim fathers la da nɔki li bטt bɛ North America.[23] Yטטm tusir, kɔbisnii nɛ pisnii nɛ atan' (1883) nɛ yטטm tusir, kɔbiswai nɛ pisntan' nɛ awai (1939) la teŋsטk la ka United States dim la da ma'a ye ba ye ba maalnɛ sielnam bam piswai nɛ ayɔpɔi (97) ka li sטŋ gabט nɔbigir ka li sטŋ ka di tטטma la kɛŋ sטm.[28]

Tטטma

[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]

Culinary

[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]

Gɔsim ya'as: Gabט nam buudi

Sautéing onions





Ti mɔr gabט nam buudi la atan' nɛ ba sin'im ka ba mɔr dטgid:

  • Gab dɔnbʋʋlim bεε zεn’εd la (Yellow or brown onions) malisnε hali, ka li ke k aba kuod o bεdigʋ di malisim la yεla kas-kas anε Vidalia, Walla Walla, Cévennes, nε Bermuda.[29] Gab dɔnbʋʋlim la εεnti liebnε malis, tiaki kilim sabil wiiʋ ka mɔr malisim kanε na yaŋi niŋ zεεnd wʋsa ni, dinε an French gabʋ zεεnd la.[30]
  • Gab wiid la(Red or purple onions) ba mi’iʋ ka di nyuusid malis hali, ka ba mɔr dʋgid diib nam, di ya’a an kansa bεε di ya’a nεεm nε.[30]
  • Gab piela la (White onions) mɔr malisim kanε sial, ba sin’im la nwεni sanlimnε ba ya’a dʋg ka malis ba ya’a kiim nε kpaam.[30][23]

Gab pielis titada banε gu’ sʋŋa la ba diti ba nε tita’am, gab banε mε pʋ gu la mε tuoe di saŋa kanε k aba nam pʋ gu la. Banε bi biela, ba tuoe tu ban k aba naam pidig ka nɔki dʋg muma bεε nwannsi ba. Ba ya’a tu gabʋ ka naam pidig, amaa ka gabʋ la lεε nam pʋ gun’u, saŋa sieba ba εεnti buoni ba ye "summer" gabʋ. Gabʋ mε yuoe bʋt k aba yina gun,’u ka lεε an finsa-finsa, k aba buoni li ye pearl, boiler, bε pickler gabʋ; nε’ kaae gab mεŋir la laa (pearl onions), bama bεε ba kɔn.[31] Pearl nε boiler gabʋ nam la, tuoe dʋg wʋʋ zεnvaand ka kaae zεnbiise, ka pickler gabʋ la, ba εεnti nɔki pin’inε ka li yuug hali.[32] Gab banε ka kuomi’isim sua li la, ba tuoe dii li ala ti bam εεnti 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 la’asnɛ maal lʋa yinni, gbaŋ kani lʋs gabʋ la tɔɔn fʋlig na’ana fʋ ya’a bɔɔd yɛ fʋ zamisi li yela bɛɛ nɔkili maal siel bɛɛ bʋdib yela.[34][35] Ba mɔr gabʋ tʋmid zamisug nam ni pa’an ban mɔr microscope gɔsid lʋas kɔnb’kɔnb la.[36] Gabʋ gbaŋ la tɔ’ɔn 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. ↑ 2.0 2.1 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. ↑ 6.0 6.1 NRCS. "Allium cepa". PLANTS Database. United States Department of Agriculture (USDA). Retrieved 31 March 2013.
  7. ↑ 7.0 7.1 "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. ↑ 11.0 11.1 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. ↑ 17.0 17.1 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. ↑ 20.0 20.1 20.2 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. ↑ 21.0 21.1 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. ↑ 23.0 23.1 23.2 23.3 23.4 23.5 "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. ↑ 26.0 26.1 26.2 "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. ↑ 30.0 30.1 30.2 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.
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