Abstract
In Pavlodar region and neighbouring northern regions of Kazakhstan the authors revealed more than 1,5 hundreds wild plants (aboriginal and acclimatized) which may be used as the surrogates of traditional food-stuffs. All the plants recommended for the cooking of food or drinks were distributed among the next groups. 1. Plants with edible green parts and organs as the substitutes of salad green vegetables. 2. Plants with starch and protein parts as the basic source of nutritiousness. 3. Fruit and berry wild plants, origins of dessert courses and potential sugar surrogates. 4. Herbal raw materials for the drinks (fruits, overhead and underground vegetative plants). 5. Spicy wild plants (including new plant species proposed by the authors for this purpose firstly, which earlier didn’t used by this way). Using of weed plant Erigeron Canadensis as the surrogate of pepper and using of linden flower for the coagulation of milk casein and preparing of fermented milk drinks were elaborated by authors and defended by invention patents of Kazakhstan Republic.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
