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TRANSCRIPT
Prica o rogacu The story about carob
O rogaču Rogač (Ceratonia siliqua) je zimzelena biljka rasprostranjena u zemljama sredoze-mnog pojasa pa tako i Hrvatskoj, a posebno u Dalmaciji. Ime mu dolazi od grčke riječikeras, što znači rog. Drvo rogača, velike i guste krošnje s kožnatim, perastim, zimze-lenim listovima, može dosegnuti visinu i do 15 metara. Plod rogača je tamnosmeđamahuna dužine do 20 centimetara unutar koje se nalazi 12 do 15 sjemenki. One susitne, sjajne, tvrde, različitih oblika, ali uvijek jednake težine.
Carob (Ceratonia siliqua) is an evergreen plant that prevails in the countries of theMediterranean belt and Croatia as well, especially in Dalmatia. The name comes fromthe Greek word keras, which means horn. The carob tree, its large and broad crownwith leather, plumose, evergreen leaves, can reach up to 15 meters in height. Thecarob fruit is a dark brown pod that can reach 20 cm and in each pod there are 12-15seeds. The seeds are small, shiny, hard, come in different shapes, but always the sameweight.
About carob
Sadržaj:
O rogaču ................................................
Porijeklo rogača ....................................
Za što se sve koristi rogač? ..................
Sjemenka rogača kao mjerna jedinica ...
Keks od rogača /
Liker od rogača /
Contents:
About carob
Origin of carob
Use of carob
Carob seed as measurement unit
Carob cookie ..............
Carob liquor ...............
Sadržaj:Contents:
O rogaču ................................................About carob
Porijeklo rogača ....................................Origin of carob
Za što se sve koristi rogač? ..................Use of carob
Sjemenka rogača kao mjerna jedinica ...Carob seed as measurement unit
Keks od rogača / Carob cookie ..............
Liker od rogača / Carob liquor ...............
3
5
7
9
10
11
3
5
7
9
10
11
32
O rogaču Rogač (Ceratonia siliqua) je zimzelena biljka rasprostranjena u zemljama sredoze-mnog pojasa pa tako i Hrvatskoj, a posebno u Dalmaciji. Ime mu dolazi od grčke riječikeras, što znači rog. Drvo rogača, velike i guste krošnje s kožnatim, perastim, zimze-lenim listovima, može dosegnuti visinu i do 15 metara. Plod rogača je tamnosmeđamahuna dužine do 20 centimetara unutar koje se nalazi 12 do 15 sjemenki. One susitne, sjajne, tvrde, različitih oblika, ali uvijek jednake težine.
Carob (Ceratonia siliqua) is an evergreen plant that prevails in the countries of theMediterranean belt and Croatia as well, especially in Dalmatia. The name comes fromthe Greek word keras, which means horn. The carob tree, its large and broad crownwith leather, plumose, evergreen leaves, can reach up to 15 meters in height. Thecarob fruit is a dark brown pod that can reach 20 cm and in each pod there are 12-15seeds. The seeds are small, shiny, hard, come in different shapes, but always the sameweight.
About carob
Sadržaj:
O rogaču ................................................
Porijeklo rogača ....................................
Za što se sve koristi rogač? ..................
Sjemenka rogača kao mjerna jedinica ...
Keks od rogača /
Liker od rogača /
Contents:
About carob
Origin of carob
Use of carob
Carob seed as measurement unit
Carob cookie ..............
Carob liquor ...............
Sadržaj:Contents:
O rogaču ................................................About carob
Porijeklo rogača ....................................Origin of carob
Za što se sve koristi rogač? ..................Use of carob
Sjemenka rogača kao mjerna jedinica ...Carob seed as measurement unit
Keks od rogača / Carob cookie ..............
Liker od rogača / Carob liquor ...............
3
5
7
9
10
11
3
5
7
9
10
11
32
4 5
Pradomovina rogača jest Perzijski zaljev. Odatle se on širi i već u 20. stoljećuprije Krista. Kulturu prihvaćaju Feničani i rasprostir u ga obalama Mediterana.Uzgajali su ga Grci, Kartažani, R imljani, Bizantinci i Arapi.
Kulturu rogača u našu zemlju donijeli su grčki kolonisti k oji na dalmatinskim otocima osnivaju gradove – polise. U doba Venecije, posebno se ističe Komiža u
kojoj niče najveće stanište rogača u Dalmaciji. Među tridesetak najpoznatij ih vrstarogača na Mediteranu ubrajaju se i dvije vrste iz Dalmacije, a to su šipanski rogač i komiški dugi rogač. U Dalmaciji pored naziva rogač ili u čakavskim govorima rogoc / goroc, postojii naziv karobel / karober / karuba. U komiškom govoru sačuvao se i nazivhlepcić za mali rogač, a taj božji dio sakupljaju siromasi koji nemaju rogače.Ta riječ (od riječi hljeb) evocira legendu o Ivanu Krstitelju u pustinji judejskojkoji se hranio medom divlj ih pčela i kruhom od plodova rogača.
The homeland of the carob is the Persian Gulf. It spread from there and as earlyas the 20th century BC the Phoenicians embraced the carob culture and spread itacross the coasts of the Mediterranean. It was cultivated by the Greeks,Carthagini ans, Romans, Byzantines and Arabs. The carob culture was brought to our country by Greek colonists who establishedcities – poleis – on Dalmatian islands. In the age of Venice, Komiža stood out asthe largest carob habitat in Dalmatia. Among the thirty best known types of carobin the Mediterranean, there are two types from Dalmatia, carob from Šipan andlong carob from Komiža. In addition to the name carob or the Čakavian name rogoc / goroc , in Dalmatiathere is also the name karobe l / karober / karuba . The name hlepcić has beenpreserved in Komiža speech, and that god's part is being collected by poor peoplewho have no carob. The word (which comes from the word hljeb ) evokes the legendof John the Baptist in the Judean desert where he fed off wild bee honey and carobseed bread.
Porijeklo rogača
Origin of carob
4 5
Pradomovina rogača jest Perzijski zaljev. Odatle se on širi i već u 20. stoljećuprije Krista. Kulturu prihvaćaju Feničani i rasprostir u ga obalama Mediterana.Uzgajali su ga Grci, Kartažani, R imljani, Bizantinci i Arapi.
Kulturu rogača u našu zemlju donijeli su grčki kolonisti k oji na dalmatinskim otocima osnivaju gradove – polise. U doba Venecije, posebno se ističe Komiža u
kojoj niče najveće stanište rogača u Dalmaciji. Među tridesetak najpoznatij ih vrstarogača na Mediteranu ubrajaju se i dvije vrste iz Dalmacije, a to su šipanski rogač i komiški dugi rogač. U Dalmaciji pored naziva rogač ili u čakavskim govorima rogoc / goroc, postojii naziv karobel / karober / karuba. U komiškom govoru sačuvao se i nazivhlepcić za mali rogač, a taj božji dio sakupljaju siromasi koji nemaju rogače.Ta riječ (od riječi hljeb) evocira legendu o Ivanu Krstitelju u pustinji judejskojkoji se hranio medom divlj ih pčela i kruhom od plodova rogača.
The homeland of the carob is the Persian Gulf. It spread from there and as earlyas the 20th century BC the Phoenicians embraced the carob culture and spread itacross the coasts of the Mediterranean. It was cultivated by the Greeks,Carthagini ans, Romans, Byzantines and Arabs. The carob culture was brought to our country by Greek colonists who establishedcities – poleis – on Dalmatian islands. In the age of Venice, Komiža stood out asthe largest carob habitat in Dalmatia. Among the thirty best known types of carobin the Mediterranean, there are two types from Dalmatia, carob from Šipan andlong carob from Komiža. In addition to the name carob or the Čakavian name rogoc / goroc , in Dalmatiathere is also the name karobe l / karober / karuba . The name hlepcić has beenpreserved in Komiža speech, and that god's part is being collected by poor peoplewho have no carob. The word (which comes from the word hljeb ) evokes the legendof John the Baptist in the Judean desert where he fed off wild bee honey and carobseed bread.
Porijeklo rogača
Origin of carob
6 7
Za što se sve koristi rogač?
Sam rogač ima na stotine svrha. Primjenjuje se u prehrani, medicini, farmaceutskojindustriji, u proizvodnji namještaja, kiparstvu, zaustavlja eroziju zemlje, sadi se oko kućajer je teško zapaljiv pa štiti od požara, koristi se za proizvodnju gume i ljepila, laštila,krema, za kozmetičke preparate, ….. Plod rogača je nevjerojatno bogat izvor hrane, traje dugo vremena, ne traži nikakvoposebno skladištenje, jede se bez ikakve pripreme, a u ratna vremena, u posvemašnojoskudici hrane, rogač je spašavao tisuće gladnih. Zreli i na Suncu osušeni plodovi moguse jesti sirovi, no mnogo češće se koristi rogačevo brašno koje se upotrebljava u izradikolača, ekstrakata, čajnih mješavina, prirodnih aroma, mješavina začina i sl.
The carob itself has hundreds of uses. It is used in nutrition, medicine, the pharma-ceutical industry, furniture manufacturing, sculpture, it stops soil erosion, it is plantedaround houses because it is hardly flammable and it protects from fire, it is used inmanufacturing tires, glue, polish, creams, for cosmetic products,... The carob fruit is an incredibly rich source of food, it lasts a long time, it does not requireany special storing, it is eaten without any preparation, and in war times, in total foodshortage, carob saved thousands of hungry people. Ripe and sun dried fruits can beeaten raw, but carob flour, which is used for making cake, extracts, tea blends, naturalaromas, spice blends etc., is used much more often.
Use of carob seed
6 7
Za što se sve koristi rogač?
Sam rogač ima na stotine svrha. Primjenjuje se u prehrani, medicini, farmaceutskojindustriji, u proizvodnji namještaja, kiparstvu, zaustavlja eroziju zemlje, sadi se oko kućajer je teško zapaljiv pa štiti od požara, koristi se za proizvodnju gume i ljepila, laštila,krema, za kozmetičke preparate, ….. Plod rogača je nevjerojatno bogat izvor hrane, traje dugo vremena, ne traži nikakvoposebno skladištenje, jede se bez ikakve pripreme, a u ratna vremena, u posvemašnojoskudici hrane, rogač je spašavao tisuće gladnih. Zreli i na Suncu osušeni plodovi moguse jesti sirovi, no mnogo češće se koristi rogačevo brašno koje se upotrebljava u izradikolača, ekstrakata, čajnih mješavina, prirodnih aroma, mješavina začina i sl.
The carob itself has hundreds of uses. It is used in nutrition, medicine, the pharma-ceutical industry, furniture manufacturing, sculpture, it stops soil erosion, it is plantedaround houses because it is hardly flammable and it protects from fire, it is used inmanufacturing tires, glue, polish, creams, for cosmetic products,... The carob fruit is an incredibly rich source of food, it lasts a long time, it does not requireany special storing, it is eaten without any preparation, and in war times, in total foodshortage, carob saved thousands of hungry people. Ripe and sun dried fruits can beeaten raw, but carob flour, which is used for making cake, extracts, tea blends, naturalaromas, spice blends etc., is used much more often.
Use of carob seed
Sjemenke rogača bile su prve mjerne jedinice u razmjeni robe. Naime, još odantičkog vremena sjemenkama rogača se mjerilo/vagalo dijamante, perle i zlato. Izraz karat upotrebljav a se za 0,18 grama zlata, a sjemenka rogača zbog svojeizuzetne konzistentnosti, bez obzira na veličinu mahune i vremenske uvjetedozrijevanja ploda, uvijek ima stalnu masu od 0,18 grama. U suvremenom svijetukarat postaje jedinična mjera od 1/5 grama, a njome se određuje i čistoća zlata. Zanimljivo je da je u povijesti mediteranskog pomorstva karat označavao i udio uvlasništvu broda. U Dalmaciji se ustalila praksa da brod ima dvadeset i četirikarata. Vlasnik broda uvijek je nastojao prodati dio broda članovima posade, aosobito kapetanu, kako bi oni sa većom odgovornošću upravljali brodom.
Carob seeds were the first units of measurement. As it were, since the ancient times,carob seeds were used to measure/weigh diamonds, pearls and gold. The term carat refers to 0.18 grams of gold and the carob seed, because of itsexceptional consistency, has a constant mass of 0.18 grams, regardless of the size ofthe pod or weather conditions of fruit ripening. In the modern world the carat has becomea measure equal to 1/5 of a gram and it is used to determine the purity of gold. It is interesting that in the history of the Mediterrane an maritime affairs the carat alsosymbolized a part of the ship 's ownership. In Dalmatia it became settled practice that aship consisted of twenty-four carats. The ship 's owner tended to sell a part of the ship toits crew members and especially to the captain, so they would run the ship moreresponsibly.
9
Sjemenka rogača kao mjerna jedinica
Carob seed as a measurement unit
8
Sjemenke rogača bile su prve mjerne jedinice u razmjeni robe. Naime, još odantičkog vremena sjemenkama rogača se mjerilo/vagalo dijamante, perle i zlato. Izraz karat upotrebljav a se za 0,18 grama zlata, a sjemenka rogača zbog svojeizuzetne konzistentnosti, bez obzira na veličinu mahune i vremenske uvjetedozrijevanja ploda, uvijek ima stalnu masu od 0,18 grama. U suvremenom svijetukarat postaje jedinična mjera od 1/5 grama, a njome se određuje i čistoća zlata. Zanimljivo je da je u povijesti mediteranskog pomorstva karat označavao i udio uvlasništvu broda. U Dalmaciji se ustalila praksa da brod ima dvadeset i četirikarata. Vlasnik broda uvijek je nastojao prodati dio broda članovima posade, aosobito kapetanu, kako bi oni sa većom odgovornošću upravljali brodom.
Carob seeds were the first units of measurement. As it were, since the ancient times,carob seeds were used to measure/weigh diamonds, pearls and gold. The term carat refers to 0.18 grams of gold and the carob seed, because of itsexceptional consistency, has a constant mass of 0.18 grams, regardless of the size ofthe pod or weather conditions of fruit ripening. In the modern world the carat has becomea measure equal to 1/5 of a gram and it is used to determine the purity of gold. It is interesting that in the history of the Mediterrane an maritime affairs the carat alsosymbolized a part of the ship 's ownership. In Dalmatia it became settled practice that aship consisted of twenty-four carats. The ship 's owner tended to sell a part of the ship toits crew members and especially to the captain, so they would run the ship moreresponsibly.
9
Sjemenka rogača kao mjerna jedinica
Carob seed as a measurement unit
8
10 11
OH!
Potrebni sastojci:• 10 dag rogača • 10 dag brašna • 12 dag šečera • korica naranče (alternativno žlica
OH! džema od gorke naranče) • cimet • 5 dag maslaca • 2 cijela jaja • 1/2 paketića praška za pecivo • 10 dag šečera i 2-3 žlice limunovog soka za glazuru
Način pripreme:Od navedenih sastojaka se umijesi tijesto i naprave kuglice, peku se na namašćenom limu.Vruće se glaziraju
(peći cca 15 min)
Dobar tek
Rogač u keksu* OH!
Rakija od rogača može se pripremiti nanekoliko načina, a i vi doma jednostavnomožete pripremiti ovaj pitki aromatizirani liker.Pokušajte!
Potrebni sastojci:• 1 kg rogača • lozovače, toliko da prekrije rogač• 1 gorka naranča • 1 limun
Način pripreme:Usitniti rogač na male komadiće da bise u potpunosti iskoristila njegova aromai ljekoviti sastojci u rakiji. Razrezatinaranču i limun na ploške. Pripremljenesastojke spremiti u teglu i preliti rakijom.Za više arome mozete dodati i jedanvanilin stapić. Čuvati na suncu 50dana. Nakon toga, procijediti i liker jespreman za konzumiranje.
Živjeli!*
Rogač u rakiji*
*PROIZVODI / PRODUCED BY:
GORKA NARANČA D.O.O. PODŠIPLJE B.B., 21483 PODŠIPLJE, CROATIA WWW.OH.COM.HR
OH!
Carob liquor can be prepared in severalways and you can make this potablearomatic iqueur easily in your home.
Try it!
Ingredients:•
• the amount of liquor to cover the carob• 1 bitter orange
• 1 lemon
Preparation: Chop up the carob in small pieces tomake the most of its aroma and the
therapeutic ingredients of liquor. Cut the orange and lemon in slices.
Store the prepared ingredientsin a pot and pour liquor over it. You can
add a vanilla stick for more aroma.Keep in the sun for 50 days.
After that, strain and the liqueuris ready for consumption.
Cheers!
Carob liquor*
1 kg carob
OH!
Ingridients:• 10 dag carob
• 10 dag flour• 12 dag sugar
• orange peel (alternativly, a spoon of
OH! Bitter orange extra jam) • cinnamon
• 5 dag butter • 2 whole eggs
• ½ packet baking powder 10 dag sugar and
2-3 tbsp. lemon rind icing
Preparation: Knead the dough from the
ingredients mentioned above,make balls and
bake in greased tin.Put the icing on
when they are hot
(Bake for about 15 min.)
Enjoy your meal.
Rogač u keksu*
10 11
OH!
Potrebni sastojci:• 10 dag rogača • 10 dag brašna • 12 dag šečera • korica naranče (alternativno žlica
OH! džema od gorke naranče) • cimet • 5 dag maslaca • 2 cijela jaja • 1/2 paketića praška za pecivo • 10 dag šečera i 2-3 žlice limunovog soka za glazuru
Način pripreme:Od navedenih sastojaka se umijesi tijesto i naprave kuglice, peku se na namašćenom limu.Vruće se glaziraju
(peći cca 15 min)
Dobar tek
Rogač u keksu* OH!
Rakija od rogača može se pripremiti nanekoliko načina, a i vi doma jednostavnomožete pripremiti ovaj pitki aromatizirani liker.Pokušajte!
Potrebni sastojci:• 1 kg rogača • lozovače, toliko da prekrije rogač• 1 gorka naranča • 1 limun
Način pripreme:Usitniti rogač na male komadiće da bise u potpunosti iskoristila njegova aromai ljekoviti sastojci u rakiji. Razrezatinaranču i limun na ploške. Pripremljenesastojke spremiti u teglu i preliti rakijom.Za više arome mozete dodati i jedanvanilin stapić. Čuvati na suncu 50dana. Nakon toga, procijediti i liker jespreman za konzumiranje.
Živjeli!*
Rogač u rakiji*
*PROIZVODI / PRODUCED BY:
GORKA NARANČA D.O.O. PODŠIPLJE B.B., 21483 PODŠIPLJE, CROATIA WWW.OH.COM.HR
OH!
Carob liquor can be prepared in severalways and you can make this potablearomatic iqueur easily in your home.
Try it!
Ingredients:•
• the amount of liquor to cover the carob• 1 bitter orange
• 1 lemon
Preparation: Chop up the carob in small pieces tomake the most of its aroma and the
therapeutic ingredients of liquor. Cut the orange and lemon in slices.
Store the prepared ingredientsin a pot and pour liquor over it. You can
add a vanilla stick for more aroma.Keep in the sun for 50 days.
After that, strain and the liqueuris ready for consumption.
Cheers!
Carob liquor*
1 kg carob
OH!
Ingridients:• 10 dag carob• 10 dag flour
• 12 dag sugar• orange peel (alternativly, a spoon of
OH! Bitter orange extra jam) • cinnamon
• 5 dag butter • 2 whole eggs
• ½ packet baking powder 10 dag sugar and
2-3 tbsp. lemon rind icing
Preparation: Knead the dough from the
ingredients mentioned above,make balls and
bake in greased tin.Put the icing on
when they are hot
(Bake for about 15 min.)
Enjoy your meal.
Rogač u keksu*
„Za pohvalu ovom najstarijem stanovniku Mediterana bila bi dovoljnatek njegova ljepota, ljepota njegove bujne krošnje i nevjerojatnog spletau svim smjerovima svinutih mu grana koje su savijali vjetrovi minulih stoljeća, koje su opjevali cvrčci žestinom žara ljetnih popodneva, bila bidovoljna tek ljepota hrapave mu kore poput ruku naših predaka kojepamte ove prastare grane, jer si ih te ruke voljele, jer su ih te rukehranile i uzimale zahvalno njihove obilne darove, jer su te ruke međutim granama rasle, jer su te ruke bile grane, a grane rogača ruke našihpredaka.“
Dr. sc. Joško Božanić "Kruh svetog Ivana: Prolegomena za jednu moguću hermeneutiku mediteranskog florarija", 2005.
„As praise to the oldest inhabitant of the Mediterranean its beauty wouldhave been enough, the beauty of its dense crown and the incredible tangle ofbranches bent in all directions, bent by winds of past centuries, sung about bycrickets with the intensity of summer afternoons, the beauty of its rough bark like the hands of our ancestors who remember these ancient branches would havebeen enough, because those were the hands that loved them, because thosewere the hands that nourished them and gratefully gathered their abundant gifts,because those hands grew among those branches, because those hands werethe branches and the carob branches were the hands of our ancestors.“
Ph.D. Joško Božanić "St. John's Bread - Preface for one possible hermeneutics of Mediterranean herbarium", 2005.
Proizvod je zaštićen kod Državnog zavoda za intelektualno vlasništvo pod brojem: D20100152A
PROIZVODI / PRODUCED BY:KATIBO D.O.O., VLADIMIRA NAZORA 23, 10292 LADUČ, CROATIAWWW.KATIBO.HR, E-MAIL: [email protected]