Name - Origin
Cypriot name of food
Γαουράγκαθθον, καμηλάγκαθθον. Gaourángatho, kamilángatho.
Greek name - description
Γαϊδουράγκαθο.
Its stems are thinly arachnoid or glabrescent; its stem wings are narrow, spinose-lobed.
Language remarks
Scientific name: Onopordum cyprinum, in the tribe Cardueae within the family Asteraceae.
Processing method
Gaourangatha are eaten raw when they are very fresh and cooked with various legumes. They are collected from January to April.
Functional and symbolic role
Nutritional Value and Importance in the Diet of Cypriots
They contain alkaloids, saponins, tannins and bitter substances. They have diuretic, haemostatic and sedative properties (Kantzilaris 2007, 263).
Additional information and bibliography
Bibliography
Kantzilaris G. (2007), Το Καϊμακλί μέσα από το πέρασμα του χρόνου, publication of the new coop of kaimakli, Nicosia
Researcher/Recorder
Eleni Christou