CARROT, DAUCUS CAROTA, GAJAR (India), Zanahoria

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

The common carrot is used throughout Asia. In India it is made into a pungent pickle, used iin vegetarian cooking and made into a delightful, creamy sweet pudding that is usually decorated with the beaten silver foil known as varaq. In China, carrots are carved into decorative garnishes for serving plates or intricately worked table center pieces such as dragons and phoenixes for banquets. In Vietnamese restaurants, finely shredded carrot appears in many of the dipping sauces that accompany meals. In Vietnam, carrot should only be served in the classic nuoc cham sauces when it accompanies the small, crisp rolls known as cha gio. It is an ingredient in salads throughout Southeast Asia, particularly Cambodia, Thailand and Vietnam.

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.

Ward, Artemas. 1923. The Encyclopedia of Food. New York, Number Fifty, Union Square.

is a vegetable that should be firm to the touch, small or moderately so, plump in shape, rich in color and crisp. It is a root vegetable.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I

was introduced in to England by the Flemings in the reign of Queen Elizabeth. The ancient Greeks used it as a vegetable before the Christian era, and to them it was known as staphylinos, frequent mention being made of it by old authors.

Excerpts from Hawkes, Alex D. 1968. A World of Vegetable Cookery. Simon and Schuster, New York.

The Carrot (Daucus Carota) is a native of the warmer parts of Europe and western Asia, but was used as a food crop in such places as China, Japan, and India as early as the thirteenth century. It is a member of the same botanical assemblage, the Umbelliferae, as the parsnip, fennel, and the delicate Queen Anne's Lace of our flower gardens, and the deadly hemlock. Once regarded as "bad weed."

VARIETY	DAYS TO MATURITY	TYPE	SIZE AND SHAPE	COMMENTS
Artist	65	Nantes/Imperator	8"; tapered blunt	Sweet, crunchy and juicy; all-purpose carrot
Bolero	70	Nantes/Imperator	8"; cylindrical	Sweet, crisp and juicy; tolerates foliage disease
Coral II	72	Kuroda	Large	Sweet, dry, creamy; alternaria tolerant
Mokum	65	Nantes/Amsterdam	6"; slender	Sweet, piney, earthy, mild, tender
Napoli	55	Nantes/Imperator	8"x1 1/2"; slightly tapered	Sweet, mild, crunchy, richly colored
Nelson	59	Nantes/Imperator	7"x1 1/4" blunt	Sweet, crunchy, uniform, richly colored
Presto	60	Nantes/Imperator	8";cylindrical with slight taper	Sweet, mild, tender
Red Cored Chantenay	65	Chantenay	6"; cone-shaped	Complex, sweet, parsley-like flavor
Scarlet Nantes	65	Nantes	6"; cylindrical and blunt	Sweet, crisp, juicy, uniform
Uchon	75	Nantes	8"; blunt	Sweet and mild; bright orange center

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.

Root of Daucus carota, commonly used as a vegetable; an extremely rich source of carotene - 5-15mg per 100g. The lower range is present in the young carrots harvested in early summer, higher values in the older carrots.
Analysis per 100g: water 90g, sugars 5g, protein 0.7-0.9g, 20 kcal (90kJ).

http://www.lingolex.com/spanishfood/glossayen.htm DeVry University Spanish Food. Accessed July 2009

Zanahoria is Spanish for carrot.

Nutrient Composition

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FREQUENTLY ASKED QUESTIONS

REFERENCES/RESOURCES

Compiled for Food Resource http://food.oregonstate.edu