Diagnostico da importância gastronômica de especiarias comercializadas em feiras publicas nos municípios de Jaicós, Oeiras e Picos, Piauí, nordeste do Brasil

Abstract

Spices are fundamental in food by, add value to food, give color and flavor preparations, amending or complementing the taste of food. This study aimed to understand the culinary importance of spices used in cooking Piaui from the identification of species marketed in public fairs in the municipalities of Jaicós, Oeiras and Picos. Spices selected for this study were: cinnamon (Cinnamomum zelanicum Blume), cumin (Cuminum Cyminum L.) dye annatto (Bixa Orellana L.), chili pepper (Capsicum frutescens or C.annum L.) and pepper-do- (Piper nigrum L.), for widely used in Piaui cuisine. Data collection on site consisted of graphic and photographic records of spices: cinnamon (Cinnamomum zelanicum Blume), cumin (Cuminum cyminum L.), chili pepper (Capsicum frutescens or C.annum L.), pepper - the - kingdom (Piper nigrum L.), Annatto (Bixa orellana L.) sold in public fairs in the cities of Jaicós, Oeiras and Picos in the state of Piaui, in order to visually measure the quantities sold and infer which would have greater importance in the local cuisine. Therefore, it can be inferred that the amounts of spices available for sale, the way they are marketed and demand for purchase by consumers of the municipalities studied, provided diagnostic information of how these people relate to the use of these spices, using the same in local cuisine