印度南部蔬菜汤“萨鲁”或“拉萨姆”的阿育吠陀原理。
Ayurvedic rationale of the southern Indian vegetable soup saaru or rasam.
作者信息
Vijayalakshmi B, Swamy B V, Shantha T R
机构信息
Regional research centre (Ayurveda), Ashoka pillar, Jayanagar, first Block, Bangalore - 560 011, India.
出版信息
Anc Sci Life. 1998 Jan;17(3):207-13.
Abstract
Spices are historically known contributions to the world. The credit for identifying the spices with medicinal and culinary values goes to Ayurveda. Saaru or Rasam is a very popular soup used all over southern India. In this paper an attempt has been made to present the ayurvedic rationale behind formulating the receipt of saaru or rasam.
摘要
香料在历史上是对世界有重要贡献的物品。将香料的药用和烹饪价值识别出来要归功于阿育吠陀医学。萨鲁汤或罗宋汤是印度南部各地都非常受欢迎的汤品。在本文中，已尝试阐述阿育吠陀医学中关于萨鲁汤或罗宋汤配方的理论依据。
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