Atirgul suvi

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Atirgul suvi
Golab being make in Meymand - Fars 21.jpg
Atirgul suvi idishlari
Turi Xushbo‘y suv
Milliy oshxona Eron bayrogʻi Eron
Kelib chiqishi Osiyo va Yevropa
Asosiy komponentlari Atirgul gulbarglari

Atirgul suvi (forscha: گلاب ) atirgul barglarini suvga qo'shib tayyorlanadigan xushboʻy suv[1]. Bu atirgul barglari distillatining gidrozol qismi bo'lib, atirgul moyi ishlab chiqarishning qo'shimcha mahsulotidir. Atirgul suvi, ba'zi kosmetik va tibbiy preparatlarning tarkibiy qismi sifatida, shuningdek, butun Osiyo va Yevropada diniy maqsadlarda ishlatiladi.

Atirgul siropi (atirgul siropi bilan adashtirmaslik kerak) - bu atirgul suvidan tayyorlangan, shakar qo'shilgan sirop. Janubiy Osiyodagi gulqand siropli pyuresi atirgul aralashmasidir.

Markaziy Eronda har yili bahorda Golabgiri festivali o'tkaziladi. Minglab sayyohlar gulob hosilining yig‘ib olinishini nishonlash uchun hududga tashrif buyurishadi[2][3]. Dunyo atirgul suvi ishlab chiqarishning 90% Eron hissasiga to'g'ri keladi[4].

Tarix[tahrir | manbasini tahrirlash]

Erondan XII asrga mansub gul suvi solingan idish (oltin va niello bilan kumush, Freer Art Gallery )

Qadim zamonlardan beri atirgullar dori va parfyumeriya mahsuloti sifatida ishlatilgan[5].

Atirgul parfyumlari atirgullarning maydalangan barglarini bug'da distillash orqali olingan uchuvchan efir moylarining aralashmasi bo'lgan atirgul atiri deb ham ataladigan atirgul moyidan tayyorlanadi. Gul suvi bu jarayonning yon mahsulotidir[6]. Parfyumeriya maqsadlarida turli xil xushbo'y gullarni yetishtirish, shu jumladan atirgul suvini olish Forsda paydo bo'lgan[7][8][9]. Bug'da distillash orqali atirgul suvini olish jarayoni o'rta asrlar islom dunyosida fors kimyogarlari tomonidan ishlab chiqilgan.

Foydalanadi[tahrir | manbasini tahrirlash]

 

Eronning Koshan shahridagi atirgul suvi ishlab chiqaradigan kichik fabrikada dekorativ ko'rgazma

Ovqat[tahrir | manbasini tahrirlash]

Ba'zan limonadlarga atirgul suvi qo'shiladi. Ko'pincha yoqimsiz hid va ta'mlarni yashirish uchun suvga qo'shib ichiladi.

Janubiy Osiyo oshxonasida gul suvi laddu, gulab jamun va peda kabi shirinliklarning muhim tarkibiy qismidir[10]. Bundan tashqari, u sut, lassi, guruch pudingi va boshqa sutli taomlarga ta‘m berish uchun ishlatiladi. Malayziya va Singapurda qizil rangli atirgul suvi sut bilan aralashtirilib bandung deb nomlangan pushti ichimlik tayyorlanadi. 

Amerikalik va yevropalik novvoylar vanil mashhur bo'lgunga qadar atirgul suvidan foydalanishgan. Yorkshireda atirgul suvi uzoq vaqtdan beri maxsus Yorkshire tvorog torti uchun ishlatilgan. 

Eronda u choy, muzqaymoq, pechene va boshqa shirinliklarga qo'shiladi.

Yaqin Sharq oshxonalarida atirgul suvi turli xil taomlarda, ayniqsa luqum[11], nougat va paxlava kabi shirinliklarda ishlatiladi. Marzipan uzoq vaqt davomida atirgul suvi qo‘shib tayyorlangan[12]. Atirgul suvi ko'pincha qizil sharob va boshqa spirtli ichimliklarni pishirishda halol vosita sifatida ishlatiladi.  Premer-liga musulmon futbolchilarni mukofotlashda shampan vinosi o‘rniga atirgul suvi asosidagi ichimlik ishlatiladi[13]. Islom mamlakatlarida spirtli ichimliklarni iste'mol qilish taqiqlanganligi sababli, Bahrayn Gran-prisi va Abu-Dabi Gran-prisi podiumida shampan vinosi o'rniga atirgul suvi ishlatiladi[14].

Kosmetika[tahrir | manbasini tahrirlash]

O'rta asrlarda Yevropada atirgul suvi bayramlarda ovqat stolida qo'l yuvish uchun ishlatilgan[15]. Atirgul suvi parfyumning odatiy tarkibiy qismidir[16]. Atirgul suvi malhami vaqti-vaqti bilan yumshatuvchi vosita sifatida ishlatiladi. Atirgul suvi ba'zan sovuq kremlar, toniklar va yuz yuvish kabi kosmetikada ishlatiladi[16].

Ba'zi odamlar atirgul suvini to'g'ridan-to'g'ri yuzga surtiladigan sprey sifatida ishlatishadi. Bundan tashqari, ko'pincha hind to'ylarida mehmonlarining ustiga atirgul suvi sepiladi. 

Din[tahrir | manbasini tahrirlash]

Atirgul suvi nasroniylik (Sharqiy pravoslav cherkovida)[17], zardushtiylik va bahoiylik dinining diniy marosimlarida ishlatiladi (Kitob-i-Aqdas 1:76 )[18].

Tarkibi[tahrir | manbasini tahrirlash]

Kelib chiqishi va ishlab chiqarish usuliga qarab, atirgul suvi bug'li distillash orqali Rosa × damascena barglaridan olinadi. Feniletil spirti atirgul suvining odatdagi hidiga javob beradi, lekin bu spirt atirgul suvi mahsulotlarida har doim ham mavjud emas[19].

Galereya[tahrir | manbasini tahrirlash]

  • Golab being make in Meymand - Fars 11.jpg
  • Golab being make in Qamsar - Kashan 18.jpg
  • Golab being make in Qamsar - Kashan 09.jpg
  • Golab being make in Meymand - Fars 08.jpg
  • Golab being make in Meymand - Fars 19.jpg

Manbalar[tahrir | manbasini tahrirlash]

  1. ↑ „Rosewater recipes“. BBC Food.
  2. ↑ "GOLĀB" (en). Encyclopaedia Iranica. XI (online nashri). Encyclopaedia Iranica Foundation. 2012. 58–59 b. ISSN 2330-4804. http://www.iranicaonline.org/articles/golab. Qaraldi: 24 March 2021. 
  3. ↑ „Rosewater festivals draw visitors to central Iran“ (en). Tehran Times (3-may 2018-yil). Qaraldi: 1-iyun 2021-yil.
  4. ↑ „Iran Meets 90% of Global Rosewater Demand“ (English). Financial Tribune (15-iyun 2019-yil). Qaraldi: 16-aprel 2021-yil.
  5. ↑ "GOLĀB" (en). Encyclopaedia Iranica. XI (online nashri). Encyclopaedia Iranica Foundation. 2012. 58–59 b. ISSN 2330-4804. http://www.iranicaonline.org/articles/golab. Qaraldi: 24 March 2021. 
  6. ↑ Adamson, Melitta Weiss. Food in Medieval Times, 2004-01-01 — 29 bet. ISBN 9780313321474. 
  7. ↑ Adamson, Melitta Weiss. Food in Medieval Times (en). Greenwood Publishing Group, 2004 — 29 bet. ISBN 978-0-313-32147-4. „Rose petals were already used in Persian cookery to perfume and flavor dishes long before the technique of distilling rose water was developed. The person commonly credited with the discovery of rose water was the tenth-century Persian physician Avicenna.“ 
  8. ↑ Marks, Gil. Encyclopedia of Jewish Food. HMH, 2010 — 791 bet. ISBN 978-0-544-18631-6. „In 800 CE, the Arab scholar Jabir ibn Hayyan in-vented an improved still. About two centuries later, the Bukharan-born physician ibn Sina (980-1037), whose name was latinized as Avicenna, discovered how to use the still to extract the essential oil from flower petals. This allowed for the steam distillation of floral waters, particularly rose water“ 
  9. ↑ Boskabady, Mohammad Hossein; Shafei, Mohammad Naser; Saberi, Zahra; Amini, Somayeh (2011). "Pharmacological Effects of Rosa Damascena". Iranian Journal of Basic Medical Sciences 14 (4): 295–307. ISSN 2008-3866. PMID 23493250. PMC 3586833. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=3586833. "The origin of Damask rose is the Middle East and some evidences indicate that the origin of rose water is Iran" 
  10. ↑ Krishna Gopal Dubey. The Indian Cuisine, 27 September 2010 — 11 bet. ISBN 9788120341708. 
  11. ↑ „Rosewater recipes“. BBC Food.
  12. ↑ Adamson, Melitta Weiss. Food in Medieval Times, 2004 — 89 bet. ISBN 9780313321474. 
  13. ↑ „PL offers 'rosewater and pomegranate' drink instead of champagne to avoid offending Muslim players“. Yahoo! News (26-avgust 2012-yil). Qaraldi: 24-oktabr 2014-yil.
  14. ↑ Agency, Reuters News. „Champagne to be sprayed on the F1 podium again after two years of sparkling wine“ (en-GB). The Telegraph (30-iyul 2017-yil). Qaraldi: 14-yanvar 2020-yil.
  15. ↑ Adamson, Melitta Weiss. Food in Medieval Times By Melitta Weiss Adamson, 2004. ISBN 9780313321474. 11-fevral 2017-yilda qaraldi. 
  16. ↑ 16,0 16,1 „Rose water: Benefits, uses, and side effects“ (en). Medical News Today. Qaraldi: 3-iyul 2018-yil.
  17. ↑ „Journey through Holy Week & Pascha“. Holy Apostles Greek Orthodox Church. 6-mart 2012-yilda asl nusxadan arxivlandi. Qaraldi: 7-iyun 2016-yil.
  18. ↑ Bahá'u'lláh. Kitáb-i-Aqdas. Project Gutenburg, 2005 — 23 of PDF (1:76) bet. 
  19. ↑ Loghmani-Khouzani, H; Fini Sabzi, O; Safari, J H (2007). "Essential Oil Composition of Rosa damascena Mill Cultivated in Central Iran". Scientia Iranica 14 (4): 316–319. Archived from the original on 20 March 2012. https://web.archive.org/web/20120320131725/http://www.scientiairanica.com/PDF/Articles/00000498/loghmani.pdf.  
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