New distribution areas of some species of plants on the southern part of the Caspian coast

Abstract

Plant species were collected in the botanical-geographic regions of Lankaran-Mughan and Lankaran lowland located on the sou­thern part of the Caspian coast. During the ecological-geobotanical studies we conducted on the southern part of the Caspian coast, we obtained information about the morphological features and systematic taxa of the wild flora of Lankaran-Mugan and Lankaran lowland botanical-geographical regions. In this article we describe the ecology and distribution of Dianthus cyri Fisch. & C. A. Mey, Vicia ervilia (L.) Willd., Trigonella cancellata Deef., Cruciata articulata (L.) Ehrend, Triglochin maritimum L., Crypsis alopecuroides (Pill. et Mitt.) Schard., Poa masenderana Freyn & Sint., Nymphaea alba L., Arabis mollis Stev., Acer hyrcanum Fisch, Tamarix meyeri Boiss., Symphytum pereginum Ledeb., Nonnea decurrens (C. A. Mey.) G. Donfil., Veronica ceratocarpa C. A. Mey., Campanula odontosepala Boiss., Achillea millefolium L., Carduus pystrix C. A. May., Centaurea hyrcanica Bornm. These species are endemic, rare, endangered, and included in the "Red Book of Azerbaijan". In addition to being decorative, they have a certain significance as a raw material for human and veterinary medicine.

Usage of spicy aromatic plants of the flora of Armenia in the national cuisine

“…Spices are very widely used in preparing various types of food in many countries of the world (Mercado-Mercado et al, 2019;Thakur et al, 2020;Albadawi et al, 2022;. They are especially widely used in the traditional cuisine of the majority of peoples of the Mediterranean region (Bianchi, 2015;Motti, 2021;Sobhani et al, 2022;Ettaqy et al, 2023), Central and Eastern Europe (Denes et al, 2012;Zaimenko et al, 2022), the Caucasus and Central Asia (Abduraimov et al, 2022;Sargsyan, 2022;Huseynova, 2023). Spices have high antioxidant activity (Shahidi & Ambigaipalan, 2015;Lourenço et al, 2019;Šojić et al, 2023), they can extend the safe consumption period of cooked food (Rout et al, 2022;Manzoor et al, 2023) and enhance the smell and taste of food products (Neelam et al, 2020;Schieber & Wüst, 2020).…”