Adygei salt is ethosol and garlic, with various seasonings spices such as dill, coriander, parsley, chaman, jata, savory, black pepper, red sweet pepper, etc. But the salt is not simply mixed with them, but is prepared in such a way that the crystals of ordinary cooked saltwalks in themselves useful properties of garlic, spices, seasonings and through them are transferred to the dishes.
What is useful Adygei salt?
Such salt, thanks to its composition, enriches dishes with vitamins.
Garlic has been used since ancient times for the prevention and treatment of many diseases. It has bactericidal properties, strengthens immunity. Spices and seasonings are filled with useful microelements, vitamins.
It gives the dish a pleasant aroma and unique taste.
The smell of garlic in Adygei salt is not felt, it is removed spices and seasonings. The dish prepared with such salt becomes more tasty. It is used instead of the usual salt in the preparation of crackers, salads, cereals, soups, fish, when pickling and pickling vegetables and meat.
Adygei salt is required for salting dishes less than usual.
It was proved by laboratory tests conducted at the Federal Center of State Sanitary Epidemiological Supervision in the Republic of Adygea, that using Adygei salt of the dish it is required to salt less than usual by 12-15%, and this has a beneficial effect on health.
How to prepare the yoga salt at home?
Adygei salt is sold in large supermarkets, but it can be easily done in home conditions.
Ingredients:
- 500 grams of common table salt (preferably iodized or marine)
- 1 head of garlic (if you like garlic and 2).
- 1 tbsp. l. hops-suneli, ground coriander (seeds), dried greens of coriander, dill, parsley, basil (regana), marjoram, chabera
- for 1 tsp. black ground pepper, red sweet ground (paprika)
- 0.5 tsp. red hot ground pepper.
The number and composition of the actions are adjusted depending on the taste of addictions, for example, whoever is more keen on, you can increase the red chopped pepper.
Preparation
Take the garlic and clean it, then crush it with the aid of a crochet or a grater, you can just chop it into small pieces. In garlic, add salt and salt. The resulting mixture should be thoroughly grinded and crushed. Obtained by the clotted salt from garlic.
To store the Adyghe sausage is better in a tightly screwed-on glass can in a dry place.