Carrots are a common root vegetable used as a culinary component all over the globe. Carrots are welcomed wherever they appear because of their excellent nutritional content, availability of carotene, dietary fiber, antioxidants, minerals, flexibility in processing, and capacity to stay edible even after months of dependable storage in both ordinary and refrigerated locations. Countless botanists improved the composition, appearance, taste, and size of old carrots to create the contemporary, orange-colored carrot that first emerged in the 17th century Netherlands.
Carrots and their relatives originated in the arid and scorching regions of Iran and Afghanistan. Its usage there dates back to 3000 BC. This renowned root was soon adopted by Arabian, African, and Asian countries, which began crossbreeding and producing new varieties. Black, white, red, and purple carrots were utilized even in ancient times. Interestingly, modern orange hues were not present. Many carrots were put in the tombs of deceased Pharaohs, and representations of the carrot harvest and preparation may be seen in many hieroglyph paintings. Purple carrots were the most widely grown in Egypt and were used both for food and medicinal.
In the 1st millennium BC, carrots were used medicinally in Greece and Rome. There, bitter and hard-to-eat carrots were employed to cure various ailments, including sexual aphrodisiac. For daily meals, the Romans boiled carrots and ate them with live dressings and herbs.
For a long time, American cuisine lacked carrots. It was only after WWI that Americans embraced it when returning troops returned tales and seeds of excellent French and other European food that helped them survive war years. Carrots were popular in savory and sweet dishes after WWII in England, when the government aggressively promoted home gardening.
China is now the world’s biggest producer and exporter of carrots. World production of carrots and turnips in 2010 was 33.5 million tons, including 15.8 million tons in China, 1.3 million tons in the USA, 1.3 million tons in Russia, 1 million tons in Uzbekistan, and less than a million in Poland.