On food and cooking the science and lore of the kitchen ( PDFDrive ) 595
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containlessstarchthanpotatoesandare
notablysweet;theymaybe5%sugars,a
mixtureofsucrose,glucose,andfructose.
Carrotshavefoundtheirwayintocakesand
sugarpreservesintheWest,areshreddedand
sweetenedforricedishesinIran,andinIndia
arecookeddowninmilktomakeavegetable
kindoffudge(halwa).
CarrotCultivatedcarrotsareswollentaproots
of the speciesDaucus carota, which arose in
theMediterraneanregion.Therearetwomain
groups of cultivated carrots. The eastern
anthocyanin carrot developed in centralAsia,
and has reddish-purple to purple-black outer
layers and a yellow core of conducting
vessels.It’seateninitshomeregionandcan
alsobefoundinSpain.TheWesterncarotene
carrot appears to be a hybrid among three
different groups of ancestors: yellow carrots
cultivated in Europe and the Mediterranean
since medieval times; white carrots that had
been cultivated since classical times; and
some wild carrot populations. The familiar
orange carrot, the richest vegetable source of
the vitamin A precursor beta-carotene,
appearstohavebeendevelopedinHollandin
the 17th century. There are alsoAsian carrot
varieties whose roots are red with lycopene,
the tomato carotenoid. Carotene carrots have
the practical advantage of retaining their oilsolublepigmentsinwater-baseddishes,while
anthocyanin carrots bleed their water-soluble
colorsintosoupsandstews.
Thedistinctivearomaofcarrotsisdue
largelytoterpenes(p.273),andisa
compositeofpine,wood,oil,citrus,and
turpentinenotes;cookingaddsaviolet-like
notefromfragmentedcarotene.White
varietiestendtobethemoststrongly
aromatic.Exposuretosunlight,high
temperatures,orphysicaldamagecancause
therootstogeneratealcohol,whichaddsto
thesolvent-likearoma,aswellasabitter
