Страшно благодаря за изключително изчерпателните отговори на моя може би малко несериозен въпрос. Сега като се замислям, може би и аз малко заблудих англичанина, а и вас - цялата беседа с него тръгна от една шарена сол в "Сирене по шопски", която той страшно хареса, аз пък му обясних, че основата на подправката е градинската чубрица. И от там започна голямото дирене и разследване от моя страна /а и от ваша, за което благодаря/. Мисля, че засега може да се задоволи с информацията, предоставена от вас, защото ще стане дълга и широка ако трябва да му диря латинските или английски аналози на всички съставки на шарената сол.

Благодаря ви още веднъж, наистина много професионална помощ!

Ровя се тука по мои въпроси, ама да ти пусна една рецептичка:

Шарена сол
българска кухня / маринади и подправки



ПРОДУКТИ:
2 ч.ч. изсушен и стрит копър
2 ч.ч. изсушен и стрит магданоз
2 ч.ч. изсушен и стрит девесил(лющян)
2 ч.ч. изсушен и стрит джоджен
2 ч.ч. изсушена и стрита чубрица
1 к.ч. сладък червен пипер
1 к.ч. смлян сминдух(семената)
сол



ПРИГОТВЯНЕ:
Смесват се всички съставки и се съхранява в плътно затворен буркан. Непосредствено преди употреба се смесва със сол (защото иначе сместа поема влагата).


Значи, ти си взе беля на главата:)

Е, не само българските, но това кои подправки у нас се наричат така или иначе.


Агар-агар
Анасон Pimoinella anisum
Анасон звездовиден Lllicium verum
Бадем Prunus dulcis
Бахар Pimenta officinali
Босилек Ocimum basilicum
Ванилия Vanilia planifolia
Дафинов лист Laurus nobilis
Девесил Levisticum offcinalae
Джинджифил Zingiber officinale
Джоджен (мента) Mentha piperita
Див чесън Allium schoenoprasum
Естрагон (тарос) Artemisia drancunculus
Индийско орехче Mysistica fragrance
Индрише Pelargonium roseum
Исоп Hussopus officinalis
Какао Theobroma cacao
Калам Hyssopus offcinalis
Калоферче (турта) Crysanthemum parthenium
Канела Cinnamomum ceylancum
Каперси Caparos spinosa
Карамфил Caryophyllos aromaticum
Кардамом Elettaria cardamomum
Ким Carum carvi
Кимион Ciminum cyminum
Киселец
Кокос Cocos nucifer
Копър Anethum graveolens
Кориандър Coriandrum sativum
Кресон Nasturtium officinale



Къри на прах
Лавандула Lavandula
Латинка Tropaeolum majus
Лешник Corylus avellana
Лимонова трева lemon grass
Магданоз Petroselinum crispum
Майорана Origanum majorana
Маково семе Paparer somniferum
Маточина Melissa officinalis
Мащерка градинска Thymus vulgaris
Мащерка дива Thymus serpylum
Орех Juglans regia
Пащърнак
Пиперени зърна Piper nigrum
Пореч Borago officinalis
Резене Foeniculum vulgare
Риган Origanum vulgare
Розмарин Rosmarinus officinalis
Розов пипер Schinus molle
Салвия Salvia officinalis
Семе от пиния Pinus pinea
Синапено семе Semen Sinapis
Сминдух гръцки Trigonella foenum graecum
Сумак Rhus coriaria L.
Сусам Sesamum indicum
Хвойна
Хрян Armoracia rusticiana
Целина Apium graveolens
Червен пипер Capscum annum

Чили Capsicum annuum
Чубрица Satureja hortensis
Шафран Crocus sativus

Това е една справка, която мисля облекчава търсенето на еквивалент на англ. и т. н езици.

Ценното е, че дава представа точно кои растения

Мисля, че няма да ми се разсърдиш:)

Девесил
Levisticum offcinalae


Познат е още като селим или лющян, а наименованието девесил, според народните вярвания, означавало девет сили". Толкова получавал онзи. който го ръсел обилно в яденето.
Произхожда от сем. Целинови и се използват както листата му, така и корените, и плодовете му. Пресните корени на девесила са чудесна подправка за салати, пилешки супи, фасул, месни ястия. Те се съчетават с магданоз. копър, чесън, зеленчуци за супа. Плодовете му пък се комбинират добре с дафинов лист, черен пипер, бахар и се използват за мариноване на зеленчуци. Листата на девесила, пресни или изсушени, са незаменима подправка за рибена чорба. Слагат се още в началото на готвенето.

Levisticum officinale
Kemper Code: K850


Common Name: Lovage
Zone: 4 to 8
Habit: Herbaceous perennial
Family: Apiaceae
Missouri Native: No
Range: Eastern Mediterranean region
Height: 3 to 6 feet
Spread: 2 to 3 feet
Bloom Color: Greenish-yellow
Sun: Full sun to part shade
Water: Medium moisture
Maintenance: High
General Culture:
Grow in average, medium wet, well-drained soil in full sun to part shade. Prefers moist, loamy soil in full sun. Periodic hard cut-back of some stems during the growing season will encourage production of a continuing supply of fresh, new leaves. Easily self-seeds if seeds are not harvested or otherwise removed. Propagate by root division or from seed.
Noteworthy Characteristics:
Lovage is a culinary herb that is often grown in herb gardens for the celery-like flavor of its leaves, stems, roots and seeds. A somewhat imposing plant that can reach 6' in height. Small umbels of tiny, greenish-yellow flowers appear in spring. Ternately compound, deeply divided, dark green leaves resemble flattened parsley or celery leaves. Leaves are used in flavoring salads, soups, sauces, stews and vegetables. Seeds are used in meat dishes, casseroles and soups. Roots can be grated for use in salads or used to make tea. Although lovage is primarily considered an herb, the stems can be blanched and used as a vegetable. Oil was formerly used in Europe in the preparation of a love potion. Has escaped cultivation and naturalized in many parts of the U.S.
Problems:
Potential insect pests include tarnished plant bug, celery worm and leaf miner. Potential disease problems include early blight, late blight and leaf spots.
Uses:
Herb garden. Also has ornamental value and good height for a back corner of the border or for naturalized areas or wild gardens.
© Missouri Botanical Garden, February 2001, Last Updated October 2002

FENUGREEK





Fenugreek Seed is a popular herb for soothing the stomach and calming disturbances in the gastrointestinal tract. Fenugreek is well-known in the Mediterranean and the Middle East as a nutritive herb. Ancient Egyptians would eat the greens of this plant as a vegetable, and use the seeds as incense.

Official Latin Name: Trigonella foenum-graecum



Historical Uses:
The historical information presented here is for educational purposes only. These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.

Fenugreek, also known as Greek Hay, is an erect annual herb, growing about 2 feet high. The Latin name for Fenugreek, Trigonella, means "triangle shaped pale yellow flower", and "foenum graecum" means "Greek hay". Ancient Egyptians would eat the greens of this plant as a vegetable and use the seeds as incense and as part of their embalming formulas. Women in harems would eat Fenugreek seeds in the belief that they would become more desirable. The seeds were burned as an incense to aid childbirth in Egypt. Today, Fenugreek is known to support the respiratory system. Fenugreek relieves congestion, reduces inflammation and fights infection. Fenugreek contains natural expectorant properties ideal for treating sinus and lung congestion, and loosens & removes excess mucus and phlegm. Fenugreek is also an excellent source of selenium, an anti-radiant which helps the body utilize oxygen. Fenugreek is a natural source of iron, silicon, sodium and thiamine. Fenugreek contains mucilagins which are known for soothing and relaxing inflamed tissues. Fenugreek stimulates the production of mucosal fluids helping remove allergens and toxins from the respiratory tract. Acting as an expectorant, Fenugreek alleviates coughing, stimulates perspiration to reduce fevers, and is beneficial for treating allergies, bronchitis and congestion. The steroidal saponins account for many of the beneficial effects of Fenugreek, particularly the inhibition of cholesterol absorption and synthesis. The seeds are rich in dietary fiber, which may be the main reason it can lower blood sugar levels in diabetes. Note: avoid during pregnancy, as it can be a uterine stimulant.
Available Product Form: Capsules - 605 mg. each (Standard Gelatin, Pure Vegetable, –and- Certified Kosher capsules are available)
Available Purchase Sizes: Sealed Bottles of 30, 60 or 350 capsules.
Herbal Ingredients: 100% Fenugreek Seed 4:1
(This product does NOT contain fillers, grains, soy, yeast, sugars, binders, excipients, starches, or synthetic materials.)
Recommended Dosage: Take two (2) to three (3) capsules, three (3) times each day with water at mealtimes.
Product Warnings: This product is not recommended if you are pregnant or lactating.

Е, сега съвестта ми е чиста.
Чао.

И за да не се почувстват другите колеги засегнати, ето един опус за копъра - със "синонимите" на някои езици.



КОПЪР - Dill (Anethum graveolens L.)
Synonyms
pharm Fructus Anethi
Amharic Insilal
Arabic Shibit
Armenian Samit
Burmese Samin
Chinese Shih lo
Czech Kopr
Danish Dild
Dutch Dille, Stinkende vinke
Egyptian Sjachet, Sjamar
Esperanto Aneto
Farsi Shiwit, Sheveed
Finnish Tilli
French Aneth odorant, Fenouil bâtard
Estonian Aedtill, Till
Gaelic Dile
German Dill, Gurkenkraut
Hebrew Shevet rehanee, Shamir
Hindi Sowa, Anithi, Sua bathi
Hungarian Kapor
Icelandic Dill, Sólselja
Indonesian Adas manis, Adas cina, Adas sowa, Ender
Italian Aneto
Laotian Phak si
Malay Adas china, Adas pudus, Ender
Norwegian Dill
Pashto Shabit
Polish Koper (ogrodowy)
Portuguese Endro
Romanian Mãrar
Russian Ukrop
Singhalese Enduru
Spanish Hinojo hediondo, Abesón, Aneldo, Eneldo
Swedish Dill
Thai Pak chee lao, Thian-khaopluak, Thian-tatakkataen
Turkish Dereotu
Vietnamese Thia la

Dill leaf

Dill fruits (often termed dill seeds)

Used plant part
Fruit (best crushed before use). The fresh herb is also aromatic, but loses much of its delicate flavour after drying.

Plant family
Apiaceae (parsley family).

Sensoric quality
Sweet and aromatic, intermediate between anis and caraway. About anis-like flavourings, see cicely.

Main constituents
The essential oils from leaves (0.35%) and fruits (2 to 4%) differ slightly in composition: In the fruit oil, the main components are carvone (40 to 60%) and limonene (40%), but other monoterpenes appear only in traces (phellandrene, carveol, terpinene and dihydrocarvone). In the leaf oil, the aroma is determined by carvone (30 to 40%), limonene (30 to 40%), phellandrene (10 to 20%) and other monoterpenes; dill ether (a monoterpene ether) is characteristic of dill leaf oil.

Dill umbels



Dill umbel

Oil from the fruits of Indian dill (Anethum sowa) contains the phenylpropanoid dill apiole (6-allyl-4,4-dimethoxy-1,3-benzodioxol).


Origin
Central Asia. A related species (A. sowa) is grown in India; its fruits are larger but less fragrant. Therefore, when dill is asked for by an Indian recipe, it is advisable to reduce the amount of dill by about 30 to 50%, unless the book was explicitly written for Westerners.
Most imported dill stems from Egypt, other Mediterranean countries or Eastern Europe.


Etymology
The name dill is probably related to Old Norse dilla "calm", "soothe"; it has been suggested that dill was used to relieve stomach pain in babies (due to its antiflatulent power) and thereby "soothed" them. Another theory sees German Dolde "umbel" as the source of the name.
The botanical genus name Anethum derives from Greek áneeson or áneeton, which also gave rise to the name of anis; the species name means "strongly smelling" (Latin gravis "grave, heavy" and olens "smelling" from the verb olere).

German Gurkenkraut "cucumber herb", which dill shares with borage, is motivated by the herb's frequent use in cucumber dishes.




--------------------------------------------------------------------------------


Ripening dill umbels




Dill plants in full flower

The characteristic, sweet taste of dill is popular all over Europe, Western, Central and Southern Asia. In Europe, it is mostly used for bread, vegetable (especially cucumber), pickles, and fish; for the last application, the leaves are preferred. Furthermore, it is indispensable for herb flavoured vinegars. See mango on the topic of sour ingredients and vinegar in general.

To make herbal vinegar, a mild vinegar brand must be chosen (e.g., apple vinegar). Herbs, a clove of garlic and, if desired, a few pepper or allspice corns are then macerated for a couple of weeks. Many different herbs have been suggested; cookbooks mention most frequently tarragon, thyme, bay leaves, chervil and cress (nasturtium flowers are particularly decorative). Further, optional herbs are rosemary, lemon balm, lovage, basil and even rue. Lemon-scented herbs (e.g., chameleon plant or lemon myrtle) are particularly effective. Perilla leaves can be employed to give the vinegar both subtle flavour and a most unusual colour. Dill adds depth and body to the product and should never be omitted. When ready, herbal vinegar may be used to prepare delicious sauces; most commonly, however, it is used for salads, which is delightful during winter when fresh herbs are sparse.

In North Eastern Eastern Europe and Russia, dill is popular for pickled vegetables, which are there produced in great variety, either by pickling in vinegar or by lactic fermentation. Fresh dill sprigs are mandatory in most recipes of that kind. In these regions with long, cold winters, preserved vegetables are an important source of vitamins and fresh flavour for the otherwise dull winter diet. Dill is also one of the few herbs used in the cooking of the Baltic states.

Fresh dill leaves (dillweed) is a kind of "national spice" in Scandinavian countries, where fish or shellfish dishes are usually either directly flavoured with dill or served together with sauces containing dill. German cooks also tend to use dill mostly for fish soups and stews (see also parsley on bouquet garni). Dried dill shows up in Georgia's famous spice mixture, khmeli-suneli (see marjoram) and is also quite popular in Iran, mainly for boiled beans.

In India, however, dried dill fruits are occasionally used to flavour the lentil and bean dishes known as dal (see ajwain).


За преводачите интернет е едно изключително богатство. Просто неоценимо.

Леле, ти направо ме срази! Това са си направо енциклопедични знания твоето. Страшно ти благодаря за отделеното време /което е ценно за нас предодачите/ и за безценната информация - сега не само ще се отсрамя пред чужденеца, но и ще го застрелям с обширните си познания в областта на подправките и всякакви подобни благинки.
Ти да не се занимаваш професионално с тази флорална тематика - наистина страшно много знаеш? От/ на англ. ли превеждаш? Свободна практика или по труд. договор? Извини ме за любопитството, но може и друг път да си помагаме - аз

Всичко това е намерено в мрежата, а пък аз знам, че нищо не знам, както беше казал едно време някой. Това, което беше редно да направя, но нямаше време са уточняванията за източниците. Ето единия от тях - последния, който предполагам би свършил работа на много хора.

http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Anet_gra.html

Радвам се, че не беше напразно ровенето, и от своя страна ти благодаря, защото и аз научих нови неща.
Не работя с английски, просто хоби, помагам си с английския.

Иначе съм на свободна практика.
Поздрави!