Adygei Salt is a favorite product of Caucasian centenarians
Adygei salt is ethosol and garlic, with variousSeasoning with 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 common salt are in itself 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 timesPrevention 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 a 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 is proved by laboratory researches,Carried out in the Federal Center of State Sanitary Epidemiological Supervision in the Republic of Adygea, that using Adygei salt dishes need to salt less than usual by 12-15%, and this has a beneficial effect on health.
How to make a salt in the home?
Adygei salt is sold in large supermarkets, but it can be done quite easily in home conditions.
- 500 grams of ordinary 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 greenery of cilantro, dill, parsley, basil (regana), marjoram, chabera
- For 1 tsp. Black ground pepper, red sweet ground (paprika)
- 0.5 tsp. Red hot ground pepper.
The quantity and composition of the products can be regulated depending on taste preferences, for example, whoever is more keen on it, you can increase the red chilled pepper.
Take the garlic and clean it, then crush it withPomochesko-kodavilki or grater, it is possible and simply very finely chopped. In garlic, add the salt and the salt. The resulting mixture should be thoroughly grinded and crushed. The resulting loose salt will be obtained from garlic.
To keep the Adyghe sausage, it is better to keep it in a tightly screwed glass can in a dry place.