foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-3-288-297foodsyst-297Research ArticleСтатьиDiversity of sambal types in IndonesiaРазнообразие типов самбала в Индонезииhttps://orcid.org/0000-0003-1687-264XРахмахЛ. Л.RahmahL. L.

Рахмах Латифахтор — магистр, преподаватель

60115, Восточная Ява, Сурабая, ул. Гольф-Клуб Букит Телага TC‑4/2–3

Тел.: +628–969–967–17–46

Latifahtur Rahmah, Master Degree, Lecturer, Culinary Art

Jalan Bukit Telaga Golf TC‑4/2–3 Citraland, Surabaya, East Java, 60115

Tel.: +628–969–967–17–46

latifahturrahmah@ottimmo.ac.idhttps://orcid.org/0000-0002-1279-3904АнзориА. Н. М.AnsoriA. N. M.

Анзори Ариф Нур Мухаммад — PhD, Доктор ветеринарных наук, научный сотрудник

60115, Восточная Ява, Сурабая, округ Мулиорехо, ул. Мулерехо

Тел.: +628–214–464–78–32

Arif N. M. Ansori, Doctor in Veterinary Science, Assistant Lecturer

Jl. Mulyorejo, Kec. Mulyorejo, Surabaya, East Java, 60115

Tel.: +628–214–464–78–32

ansori.anm@gmail.comМеждународная академия кулинарии и кондитерских изделий ОТТИММОИндонезияAkademi Kuliner dan Patiseri OTTIMMO InternasionalIndonesiaУниверситет Айрлангга; Университет УттаранчалИндонезияFaculty of Science and Technology, Universitas Airlangga; Uttaranchal Institute of Pharmaceutical Sciences, Uttaranchal UniversityIndonesia20231210202363288297Copyright © Rahmah L.L., Ansori A., 20232023Рахмах Л.Л., Анзори А.Rahmah L.L., Ansori A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/297

Sambal is a processed chili paste with a spicy taste. The history of sambal begins with the arrival of chili seeds brought by the Portuguese in the 16th century, which was like a cultural renaissance of spicy foods. The methodology used for this research included analysis of food ethnographic literature, origin, function and types of sambal found in relevant articles and book chapters. The results show that the population with the highest consumption of sambal lives on the Sumatra Islands. There are two types of sambal preparation methods, namely slicing and mashing. Some chili sauces can be cooked or eaten raw. Sambal diversity is influenced by several factors, namely resources, geographical factors, history, and culture. Thus, sambal is considered to be an important contributor to food diversity in Indonesia because every local cuisine includes sambal and it is never left behind.

Самбал — это переработанная паста из чили с острым вкусом. История самбала начинается с появлением семян чили, ввезенных португальцами в XVI веке, что было подобно культурному ренессансу острой пищи. Использованной для данного исследования методологией был анализ этнографической литературы по пищевым продуктам, происхождения, функций и типов самбала из релевантных статей и глав книг. Результаты показали, что наиболее высокое потребление самбала было у жителей о. Суматра. Существует два типа методов приготовления самбала, а именно нарезка и растирание. Некоторые соусы чили могут быть термообработаны или потребляться сырыми. На разнообразие самбала влияют несколько факторов, а именно, ресурсы, географические факторы, история и культура. Таким образом, самбал рассматривается как важный фактор, вносящий вклад в разнообразие блюд в Индонезии, т. к. каждая кухня включает самбал и от него никогда не отказываются.

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The authors declare that there are no conflicts of interest present.