Adyghe salt

Category: Blanks
Adyghe salt

Ingredients

Salt 500gr
Garlic 50gr
Black pepper 1h l
Paprika 1.5 tsp
Chile 0.5 tsp
Oregano 0.5h l
Coriander 0.5h l

Cooking method

We continue to help the body fight viruses and improve the taste of our dishes.
There are similar recipes on the forum, but the ingredients differ slightly, and it will not hurt to remind you about healthy salt.
Adyghe salt is a mixture of salt with herbs, spices and vegetables.
In its composition, garlic, which is saturated with phytoncides, preventing the penetration of pathogenic bacteria into the body, the seasoning is beneficial as a prophylaxis against flu, sore throat and other colds.
It is very easy to make such salt.
Put the salt in a dose with a lid, then shake the salt.
We clean and weigh the garlic, then either rub it or pass it through a garlic press.
We put all the spices.
Adyghe salt
Mix well with a fork and knead the salt, spices and garlic. Then close the dose and shake it in different directions to better mix all the ingredients.
Adyghe salt
We open the lid, look at our salt, if there are large lumps of garlic, then press again with a fork, and shake again.
Adyghe salt
That's all, the salt is ready. We lay it out in jars and store it in a dark place. Not in the fridge.
Adyghe salt

Note

The recipe is spied on Zen in the Kitchen inside out, thanks to the author !!

Trishka
Thanks for the delicious salt, you have to mix it!
Lerele
Trishka, I also really liked it, I salted her usual salad, it turned out very worthy !!!
Trishka
I just ran out of pepper, garlic and parsley, and here yours is still ripe, I will mix both two. I love all this.
Lerele
Trishka, as soon as it ends, I also want more herbs, especially with dill, I respect him very much.
Trishka
I also love, I really like the salt with lim. zest, garlic, red pepper, parsley and mint, Tanya Admin has a recipe, I really bastard from her ...
Lerele
Trishka, I have a similar one without garlic, but it is dry and also contains basil.
nila
Lerele, Ira, thanks for the recipe for delicious salt - quick and easy!
Yesterday I peeled all my garlic and made a garlic paste from it. It is necessary to select 50 grams from the jar and prepare this salt as well.
Lerele
nila, do it, it is very fragrant !!
Trishka
Quote: Lerele
she is dry
And I have it dry
Lerele
Trishka, I have dry with mint, there is with basil and something else, I don't remember already, but there are leftovers.
And this one is unusual for me, so raw.
Trishka
About how, and where to store it then?
I either dry my salts in the air or dry in the oven ...




It's just that if it's so in the bank, it won't be lost?
Garlic is raw
nila
Ira, what if I already have garlic paste with vegetable oil? There is not much oil, but still ... there is no other garlic already. And in the stores they say they raked it, like lemons with ginger.
Lerele
Trishka, they say it will not disappear and can be stored in a dark closet, not even in the refrigerator. I haven't kept it yet. By the way, it is so fragrant, because it is not dried, but it smells like garlic and spices. Dry salts don't smell like that.
nila, Listen, try it on a little salt, only then tell us how it turned out. It seems to me that everything should be ok.
As I expose the recipe, so your products disappear, first ginger, now garlic
I'm not guilty....
nila
So a defective product now! Everything is there, and even buckwheat, whiteness and toilet paper! But the ginger, lemon and garlic were raked from the very beginning of the quarantine. But they promised to deliver ... as well as masks ... we are waiting (s) ...
I'll try with oil, I have to check for herbs at home. Now not at home, like the rest should be!
Tusya Tasya
Quote: Trishka
It's just that if it's so in the bank, it won't be lost?
Garlic is raw
will not be lost, salt is ten times more than garlic. And the gorgeous smell will last longer than in the dried mass. Checked more than once.
Quote: nila
Everything is
Nelya, only toilet paper is listed in our store.
On your question: if you do it with oil, then keep it in the dark, not very long, so that the oil does not get old and preferably cool (for the same reason)
Lerele
Tusya Tasya, and even useful properties will remain unchanged.
In the current situation, plus spring and a lack of vitamins, garlic, onions, and lemons with ginger are definitely needed, not a medicine, but help to the body.
nila
Tusya Tasya, so I doubt it because of the oil, I don't even know if it's worth trying. Or wait for the garlic to appear. It might be possible to buy something at the bazaar, but the bazaars are closed.
And according to the above - whiteness was brought in a shaft, vinegar costs several manufacturers, household soap, buckwheat, even the one that was economy, now for 33 UAH, hung in 05 and 1 kg.
Tusya Tasya
Quote: nila
I don't even know if it's worth trying.
certainly worth it! Well, take a teaspoon of your pasta, 10 tsp. salt, and spices on the tip of a spoon. You can't overdo them. At the same time, you can tell us about the result. I'm sure you will like it.
Tusya Tasya
Lerele, got around to my hands, finally to this recipe. The garlic is already young, juicy, the salt is well moist. The smell now, of course, the garlic prevails, but it will stand and everything will be harmonious. Vegetable season just requires interesting salt mixes. Thanks for the recipe.
Cook
Lerele, Thank you!! I have long wanted to cook Adyghe salt, I wonder if you can add ginger there and chop the lemon, or will these ingredients be superfluous?
Lerele
Cook, well, try, tell me what happened.
I just all hands for the experiments !!!
Tusya Tasya
Cook, will be an excellent seasoning for fish.
Fifanya
Cook, Igor, I dry the zest with salt separately, in the same place (lemon juice to the salt) I add everything to the dryer + thyme or rosemary, BUT this is no longer Adyghe salt, although it is also very tasty for fish or chicken. So on the principle of making Adyghe salt, much more can be done, try
Cook
Quote: Tusya Tasya

Cook, will be an excellent seasoning for fish.
Tusya TasyaThank you, this is what I need !!!!




FifanyaThank you, only the problem is that I don't like to salt a lot, but I like seasoning, salt is not very useful




LereleIn general, I think the Adyghe salt was invented in order to keep the seasoning longer, there were no refrigerators before, I store all dry spices in the freezer in general, and dry yeast too !!!
Admin
Quote: Fifanya
I dry the zest with salt separately, add lemon juice to the same (to the salt) everything in the dryer + thyme or rosemary,

At the same time, the salt does not receive the taste of spices, both in dry form. And it turns out that there are enough spices in the dish, but not enough salt, you also need to add from a salt shaker.
My experience suggests that you first need to mix dry salt with fresh herbs, the salt will be saturated with the taste of spices and herbs and will be delicious. And then you can add less aromatic salt.
For example, like the recipe here
https://Mcooker-enn.tomathouse.com/in...515.0

Although, it's all a matter of taste

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