Adyghe salt is a useful spice, we do it ourselves. Aromatic salt for food

You can reduce salt intake by about 13 - 15% in a simple way – prepare fragrant Adyghe salt at home.
Her recipe includes garlic, lots of spices and fragrant herbs. The rich aroma enhances appetite, while using this salt for any dishes, you will add it almost half as much. Do not be afraid of the presence of garlic, its aroma will be very weak, it will overlap with other spice smells.

The main spices for the preparation of Adyghe salt are ground coriander, basil and suneli hops - these herbs are widespread in the Caucasus.
You can experiment and add new flavors to your masterpiece, based on your preferences. With such flavors, your dishes will become even brighter and tastier.

To prepare Adyghe salt you will need the following ingredients :
Coarse salt (preferably sea salt) 500 grams,
Garlic - 1 head (large),
Dry basil - 1 tbsp. a spoon,
Khmeli-suneli - 1 tbsp. a spoon,
Black ground pepper - ½ teaspoon,
Red hot pepper- ½ teaspoon,
Ground red paprika - 1 tbsp. a spoon,
Dill greens (dry) - 1 tbsp. a spoon,
Dry adjika - 1 tbsp. a spoon,
Ground coriander - 1 teaspoon.

How to cook tasty salt for any dishes, basic recipe
Prepare all the necessary ingredients.

Pour the salt into a deep bowl. You can use the usual cooking, but it is better to use coarse-grained sea salt, the main thing is that the crystals are large.
Grind the peeled garlic cloves, use a fine grater or garlic press for this. Put in a bowl with salt.

Now add required amount spices and aromatic herbs.

Rub all the ingredients between your palms so that the garlic is soaked with salt and almost dissolved in this mass. The salt will turn out slightly moist and beautiful.

Store at home such a seasoning in a glass tightly closed container. Use salt with spices when preparing first, second courses, salads, pastries, etc.

Enjoy your meal!!!

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Calories: Not specified
Time for preparing: Not specified

If you are thinking about what to give to a familiar culinary specialist or just want to make a pleasant surprise for a person who loves to cook, then just prepare salt and spices for him. The recipe with a photo will show how and with what salt can be mixed.
To make a jar of aromatic salt brighter - choose different color shades of seasonings, since their diversity today allows you to do this. You will need two types of salt: finely ground and coarse. It is advisable to choose sea salt.
Before preparing salt with spices and herbs for friends, you can practice making it for your own culinary needs, while understanding all the pros and cons.

- 2 tbsp. l coarse sea salt;
- 2 tablespoons turmeric;
- 2 tablespoons ground paprika;
- 2 tablespoons dried herbs parsley or dill;
- 8 tablespoons fine grinding salt "Extra".

Recipe with photo step by step:

Prepare three small dry containers for mixing seasonings with salt. They must be dry so that the mixture does not remain at the bottom. Pour into each of them 2 tbsp. l. fine salt.

Then pour 2 tbsp into the first container. ground paprika and stir gently.

In the second container - 2 tbsp. turmeric and stir. You can also use saffron or curry, but they cost a little more than turmeric.

In the third container - dried herbs and mix with a little crushing, if the herbs are coarsely dried.

Then pour 1 tbsp into the prepared jar. coarse sea salt.

On it - a mixture of salt and paprika.

After - salt mixed with turmeric.

The fourth layer is salt with dried herbs.

Finish the composition again 1 tbsp. coarse sea salt. It must be poured all the way so that the lid of the container is screwed in butt with a layer of salt - this ensures that the laid out layers do not mix with each other when carried or when tilted.

You can sprinkle each layer of spices with a layer coarse salt or just place them, focusing on your imagination.

In any case, salt with spices at home will turn out to be colorful and picturesque, and also very useful in cooking. For example, with this salt you can cook

salt preparation

I think today few people do not use salt for cooking. Salt has become an essential attribute on our table, but it seems that it could not be otherwise, because this product is one of the most important natural spices.

Salt can successfully replace another substance called monosodium glutamate, used as a flavor enhancer. Therefore, salt is also a natural flavor enhancer.

A small note: monosodium glutamate is included in the international list of chemical warfare agents. E 621, as this is designated today food supplement. So, what is still safer to use to enhance the taste: salt or a "combat poison" ....

Well, if you decide to take a closer look at the world history of salt, then I can recommend you a book by Mark Kurlansky called A General History of Salt. Since ancient times, salt has been attributed magical properties in many cultures, salt became a source of wars, and an oath of allegiance was also taken on it.

But Ernest Jones, a psychologist of the Jung school, speaking of an obsessive passion for salt, saw in this an irrational and subconsciously sexual obsession. 🙂

Preparing Salt: Salt as a Spice

Recipe #1:

sea salt

Ingredients:

coarse sea salt;
fresh dill;
lemon peel.

All lemon zest and dill greens are first ground in a mortar, then gently mixed with sea salt. It turns out fragrant salt of a green color that is pleasant to the eyes. Such salt will simply not be replaceable for cooking seafood and fish. recommends trying the recipe: .

Recipe #2

Ingredients:

coarse sea salt;
orange peel;
a little bit of red pepper pesto;
Cayenne pepper.

Prepare salt according to the same plan as in recipe #1. All ingredients are carefully ground in a mortar and then, just as gently mixed with sea salt.

So "salty" cooking masterpiece you can use with potatoes, grill, meat dishes and aromatic salt help enrich taste qualities these meals.

150gr. - 200gr. prepared salt according to the above recipes will be more than enough for you for 2-3 months.

Recipe №3 Adegei garlic salt

Ingredients:

garlic 1-2 heads (to your taste);
ground coriander 1 tbsp. l.;
hops-suneli 1 tbsp;
dried cilantro 1 tbsp;
dried dill 1 tbsp ;
dried parsley 1 tbsp;
dried thyme 1 tbsp;
ground black pepper 1 tsp;
paprika (sweet red ground pepper) 1 tsp ;
hot ground red pepper 1/2 tsp;
table salt iodized or regular 1 pack.

Preparation of Adyghe salt

Peel the garlic and grate on a fine grater. Mix with all the indicated spices and salt. Seasoning is ready!

Recipe №4 Svan spicy salt

ground coriander ½ tbsp.;
hops - suneli 1/2 cup;
dry dill ¼ st.;
hot red pepper 1/4 tbsp. (can be a little less according to your taste);
garlic finely grated 125g. ;
saffron (to taste);
salt without adding iodine 0.5 kg.

All components are thoroughly mixed. It is necessary to store such seasoning in a dry place.

salt preparation at home, as you yourself could see, it is not difficult. Having such a seasoning on hand, you can always give a unique aroma and taste to your dishes.

Adyghe garlic salt occupies a special place not only in the Adyghe national cuisine, but also in many other Caucasian cuisines.

There are no analogues of the Adyghe salt in world cuisine, the recipe for its preparation is associated with ancient traditions national cuisine Adygea. Everything that you cook with this salt, from scrambled eggs to barbecue, will be juicy, tasty, soft and most importantly - very healthy. What is Adyghe salt? Why is it useful? And how to prepare such salt at home?

Adyghe salt is salt and garlic, with various seasonings and spices, such as dill, coriander, parsley, chaman, jata, savory, black pepper, red Bell pepper, and etc.

But salt is not just mixed with them, but prepared in such a way that ordinary crystals table salt absorbed beneficial features garlic, spices, seasonings and through them are transferred to dishes.

What is useful Adyghe salt?

Such salt, due to its composition, enriches dishes with vitamins. Garlic has been used since ancient times for the prevention and treatment of many diseases. It has antibacterial properties, strengthens the immune system. Spices and seasonings are filled with useful trace elements, vitamins.

Gives the dish a pleasant aroma and unique taste. The smell of garlic in the Adyghe salt is not felt, it is removed by spices and seasonings. A dish prepared with such salt becomes tastier. It is used instead regular salt in the preparation of crackers, salads, cereals, soups, fish, salting and marinating vegetables and meat.

Adyghe salt is required for salting dishes less than usual, by about 12-15%, and this has a beneficial effect on health.

How to cook Adyghe salt at home?

In fact, there are many recipes for Adyghe salt, and since it can be prepared easily at home, here any housewife can show maximum creativity. The fact is that you can choose spices and seasonings according to your taste and generally modify the product at your discretion.

Adyghe salt - recipe 1

1) Garlic - 1000 gr.

2) Salt or sea salt - 2000 gr.

Cooking technology

Peeled garlic is put in a mortar, salt is added and crushed until homogeneous mass. The resulting garlic mass is transferred to a dry glass or enamel bowl, covered with a lid, and placed in a cool place.

Adyghe salt - recipe 2

1) Garlic - one head

2) Salt - 200 gr.

3) Kony (dried, finely ground cilantro) - 2.5-3 tbsp. spoons

Cooking technology

Grind the garlic well and mix with salt, add about 3 tablespoons of konona (dried, finely ground cilantro). The resulting mixture is well crushed in a mortar. It should be noted that Adyghe garlic salt can be stored long time, without losing its qualities, but it should be stored in a sealed container.

Adyghe salt - recipe 3

1) 500 gr. regular table salt (preferably iodized or sea salt)

2) 1 head of garlic (if you like garlic, you can also 2)

3) 1 tbsp. spoons of hops-suneli, ground coriander(seeds), dried cilantro, dill, parsley, basil (regan), marjoram, savory

4) 1 teaspoon black ground pepper, red sweet ground (paprika)

5) 0.5 tsp red hot ground pepper

Cooking technology

Peel the heads of garlic and mince them. Garlic can be crushed with a garlic crusher or grater, or you can simply chop it very finely. Add spices and salt to crushed garlic. The resulting mixture is carefully ground in a mortar. It will turn out wet from garlic loose salt. It is better to store Adyghe salt in a tightly screwed lid. glass jar in a dry place. Adjust the amount and composition of spices depending on your taste preferences, for example, who likes it spicier, you can increase the red ground pepper

Adyghe salt - recipe 4

1) Table salt - 1 kg.

2) Garlic - 1 head or more, two heads are possible

3) One teaspoon of dry ground spices: suneli hops, dill, parsley, black pepper

4) Two teaspoons of red sweet dry ground pepper

5) One - one and a half teaspoons dry ground coriander greens

Cooking technology

Take the heads of garlic and peel them. Grind it and put it in a mortar, add salt and carefully grind until smooth Now add spices and grind thoroughly and mix the whole mass It is better to store Adyghe salt in a tightly screwed glass jar in a dry place this recipe in that we add coriander from spices, which, when cooking, unexpectedly changes the aroma and taste of cooked dishes

Adyghe salt - recipe 5

1) Sea salt - 300 g

2) Coriander seeds - 1 tbsp.

3) Suneli hops - 1 tbsp.

4) ground paprika sweet - 1 tsp

5) Dried dill - 1 tbsp.

6) Dried parsley - 1 tbsp.

7) Dried green onion- 1 tbsp

8) Garlic - 40 g

9) Ground black pepper - 0.5 tsp

10) Hot red pepper - 0.5 tsp.

11) Bay leaf ground - 0.5 tsp

- completely optional, but a damn nice thing. Such salt, saturated with the aroma of lemon or fresh herbs, can be seasoned with any dish before cooking or right on the plate - and the result will sparkle with new colors. Of course, aromatic salt can be bought in a store, in a neat jar, which you may even be tied with a fancy ribbon - but it's easier, cheaper and more interesting to cook it at home. And don't be afraid to make more flavored salt than you need, your friends will be happy to receive it as a gift (in this case, don't forget the mannered ribbons!).

Salt with lemon peel

Zest is a wonderful product that contains all the flavors of citrus, but it is often thrown away without realizing or forgetting about its value. Salt with zest, whether it's lemon, lime or orange zest, is a good way to keep all those flavors in. This salt is great for seasoning fish and seafood, but there are many other uses for it.

Grate the zest of a lemon or other citrus fruits on a fine grater (only the topmost layer). If the pieces of zest are too large, chop them with a knife. Add salt, stir, and leave for a couple of days, after which it can be seasoned with any fish and seafood dishes. Keep flavored salt covered.

Strictly speaking, salt can be flavored with anything. For example, in one of his books he offers the following combinations:
- fennel seeds, zest, vanilla
- lavender, thyme
- lemongrass,
- Sichuan pepper, chili, ginger
I think that dry spices should not be abused - if, of course, we want to get really fragrant salt, and not just a mixture of salt and seasonings. Salt draws out the juices that remain in fresh herbs, zest, ginger, garlic, chili, and so on, and takes on their flavor itself.
It is best to take coarse sea salt - it is more beautiful, has more pleasant taste, and it turns out more fragrant, and if necessary, you can always grind it in a mill or mortar. Although, of course, all the recipes given here work great with ordinary rock salt.

Salt with herbs

Ingredients

2 tablespoons

2 tbsp coarse sea salt

a few sprigs of thyme and/or rosemary

Of course, instead of rosemary or thyme, you can use any other herb you like, such as marjoram, tarragon, or sage. At the same time, it is rosemary and thyme that are most advantageously combined with any type of meat, which means that such salt is almost universal: I salt it with chicken, pork, lamb, and even beef steaks, which, as it is believed, have no seasonings are not needed. In addition, this great way disposal of greens, if you have any left. Of course, you can take dried herbs, but I recommend using fresh ones: such salt will be especially fragrant.

Remove thyme or rosemary leaves and chop with a knife. Add salt, stir, and leave for a couple of days, after which it can be seasoned various dishes from meat and vegetables. Keep flavored salt covered.

PS: I never figured out which category to put these recipes in, and chose "Bread and pastries": after all, what could be more beautiful than dipping fresh bread in olive oil and sprinkle with fragrant salt? ..