Adyghe salt – a unique seasoning
Among the traditional dishes of Adygea there are many useful and at the same time simple dishes that, with constant use, carry a lot of useful properties. It is this dish that is Adyghe salt, which can be safely attributed to ready-made seasonings, because up to 10 components are included in it. Before you cook it at home, let’s find out what it is and why it is so useful, because there are no analogues in any culinary school in the world.
Adyghe salt is a mixture that includes table salt, dried garlic, dried herbs (dill, coriander, parsley, savory), black and sweet peppers. This mixture is different in that the salt is not just mixed with herbs and seasonings, but goes through the cooking stage, when the salt absorbs all the tastes and useful properties of seasonings, which makes it acquire a unique flavor, which is then transferred to the dishes prepared from it.
The special benefits of Adyghe salt
Salt prepared in this way has a number of useful properties, namely:
• high content of vitamins;
• special aroma;
• original taste.
Due to the fact that garlic is present in the mixture, it positively affects immunity and has bactericidal properties. Many of the herbs in the mixture contain vitamins and minerals, which are revealed in the mixture and fortify dishes.
Each of the components gives the dish a pleasant aroma and unique taste thanks to the presence of individual essential oils and flavoring characteristics. This fact allows the use of Adyghe salt in the preparation of most meat and fish dishes, stewed and fried vegetables, crackers, soups and pickled vegetables.
In the process of preparing most dishes, such salt needs less than a simple salt, because most of its components are natural enhancers of taste. In the laboratory of the Sanitary and Epidemiological Surveillance, studies were conducted that showed that it was needed 15% less than simple, which is very useful for the cardiovascular and excretory systems of the human body. It is possible that it is its use in Caucasian cuisine that gives such a large percentage among long-livers among the peoples of the Caucasus.
Salt preparation at home
You can buy Adyghe salt in a ready-made form in a supermarket, but without any difficulties it can be prepared independently by each hostess. To do this, you will need:
• salt, sea or iodized – 0.5 kg;
• garlic – 1-2 heads;
• hops-suneli, ground coriander, dried herbs (cilantro, dill, parsley, basil, marjoram, savory), 1 tablespoon each;
• black pepper and paprika powder, 1 teaspoon each;
• red hot pepper – 0.5 teaspoon.
In the future, the number of spices can be slightly changed, in accordance with your taste preferences, especially if you like spicy more.
In the process of cooking, all components are put together in one dish, while garlic can be chopped in a way convenient for you or cut into small pieces. The mixture is thoroughly kneaded and abraded so that each component reacts with the salt.
You will get a shallow moist mixture that has a characteristic spicy-sharp aroma and the same taste. It is necessary to store it in a glass dish, which is carefully closed by a lid; the refrigerator will be the best place for storage, the main thing is that it does not freeze and is not exposed to direct sunlight.
If you do not want to spend your time cooking, then for you in stores there are several types of such a salt mixture on sale. Its recipe is somewhat different and it is called the region of the Caucasus in which it is customary to cook and add to food, it can be Ulyapskaya, Abadzekhskaya or Bzhedugskaya salt.