The production of abgora in Azerbaijan dates back to very ancient times: the first written information about this product was found in the 12th century poem “Seven Beauties” by Nizami Ganjavi. Despite its ancient history, the production of abgora and its use in the kitchen have been somewhat forgotten. It is mainly produced and sold at the markets in the […]Read more
Category: Ark of Taste
The Ark of Taste is an online catalogue that is growing day by day, gathering alerts from people who see the flavors of their communities disappear, taking with them a piece of the culture and history of which they are a part. The project was created to point out the existence of these products and draw attention to the risk that they might disappear within a few generations.
Agricultural biodiversity and small–scale, family-based food production systems are in danger throughout the world due to industrialization, genetic erosion, changing consumption patterns, climate change, the abandonment of rural areas, migration, and conflict.
The Ark of Taste invites everybody to take action: in some cases, products need to be rediscovered and put back on the table, and producers need to be supported and to have their stories told; in others, such as the case of endangered wild species, it might be better to eat less or none of them in order to preserve them and favor their reproduction.
Thanks to the contribution of many people, thousands of products have been catalogued, but there is still a long way to go.
Anyone can send a nomination, click here.
Discover all the Azerbaijani products in the Ark of Taste below.
Ata-Baba hazelnut is an ancient hazelnut cultivar of Azerbaijan. Meaning “passed on from father to son” in local dialect, this peculiar variety is diffuse in the northern part of the country, on the southern slopes of the Caucasus Mountains, between the districts of Gabala and Gakh. The area presents a rich biodiversity, not only from an agricultural point of view, […]Read more
Zinjilfaraj (anjirfaraj) is a traditional Baku dessert made with figs grown in the Absheron region. These figs are famous for their excellent quality. The figs used in this recipe are collected in July and August. They are boiled for 4.5 hours. After they have cooled down, their flesh is detached from the peel and they are boiled again to increase […]Read more
In Azerbaijan, rice was originally grown on the fields of the Shaki-Zagatala, Aran, and Lankaran-Astara economic regions (a belt running through the center of the country from north to south). The subtropical climate of this area makes it suitable for rice cultivation. Initially, the inhabitants of these regions valued rice more than wheat, so it entered the traditional local cuisine. […]Read more
This is a traditional halva-type sweet distinguished by its brown-black color, which results from the use of wheat sprout juice.The seeds of local wheat varieties are germinated in a tray for 15-20 days, and then chopped and squeezed through gauze. The juice is mixed with whole-wheat flour (made from local wheat, milled in a watermill) and the mixture is cooked […]Read more
About 70% of the buffalo raised in the Caucasus are bred in Azerbaijan, which is why the breed is also known as the Azerbaijan buffalo. They are also present in neighboring parts of Iran. Buffalos are not too demanding and their presence helps to create fertile soil, which makes it easy to cultivate the fields where they are kept. They […]Read more
Chestnut cultivation in the north western part of the Caucasus region is one of the main sources of sustenance for the Azerbaijani mountain populations of the Caucasus. Chestnut trees grow together with oak, beech and hornbeam trees. The mountain chestnuts of these areas are rather small and it is difficult to remove their skin. In the kitchen they are used […]Read more