Traditional Bulgarian Plant Spices – Bearer of Culinary Identity and Resource for Regenerative Gastronomic Tourism in Bulgaria

Traditional Bulgarian spices of plant origin are cultural markers that not only determine taste profile of the regions, but also function as tools for regenerative gastronomic tourism. Thanks to them, local ecosystems can be restored, sustainable microeconomies can be created and culinary identity as an experience can be built. Spices should be defined as a cultural and gastronomic phenomenon, not just a product; argue for the role of spices as a resource for restoring local ecosystems and communities. Traditional Bulgarian spices reflecting the Bulgarian gastronomic identity and its regional specifics should be presented and analyzed, such as: Devisil, Samardala, Levurda and Spearmint.

The main highlights of the paper are: Bulgarian cuisine as aroma-based cuisine, in which aromatic mixtures are more significant than the applied techniques; historical role of spices in the local food culture; regional identity; spices as “cultural markers” that allow decoding history, migrations and customs. The paper presents how spices of plant origin are becoming a tourist asset by examining good international practices. It is planned to present: tasting routes “aromas of the region”; activities such as demonstrations in farms, spices gardens, practices applicable at harvesting spices; culinary experiences with a focus on spices; storytelling: gastronomic narratives based on flavours; added value for tourism through local products with geographical identities; consideration of the potential, challenges and the model for future development, the following are proposed: an integrated model “spice - terroir - gastronomy – tourism”; economic and cultural benefits from the development of clusters for traditional Bulgarian spices; risks: climate change, lack of standards, low production yields; recommendations for policies in the field of traditional Bulgarian spices: training, certificates, marketing, support for micro-spice producers. Based on the research is proposed a scientifically perspective for the development of regenerative gastronomic tourism through the application of traditional Bulgarian spices.