Adyghe salt is a unique seasoning

Among the traditional dishes of Adygea, there are many useful and at the same time simple dishes, which, with constant use, have a lot of useful properties. This dish is the Adyghe salt, which can be safely attributed to ready-made seasonings, because it contains up to 10 components. Before you cook it at home, let’s find out what it is and why it is so useful, because it has 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 distinguished by the fact that the salt is not just mixed with herbs and spices, but goes through the cooking stage, when the salt absorbs all the taste and useful properties of the spices, which makes it acquire a unique aroma, which is then passed on to the dishes prepared from it.

The special benefits of Adyghe salt

Salt prepared in this way has a number of beneficial properties, namely:

• high content of vitamins;

• special aroma;

• original taste.

Due to the presence of garlic in the mixture, it has a positive effect on immunity and has bactericidal properties. Many of the herbs in the mixture contain vitamins and trace elements, which are revealed in the mixture and fortify dishes.

Each of the components gives the dish a pleasant aroma and unique taste due to the presence of individual essential oils and taste 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 pickling vegetables.

In the process of preparing most dishes, such salt requires less than a simple kitchen salt, because most of its components are natural flavor enhancers. In the laboratory of the State Sanitary and Epidemiological Supervision, studies were carried out, which showed that it is needed 15% less than a simple one, which is very useful for the cardiovascular and excretory systems of the human body. It is possible that it is precisely its use in Caucasian cuisine that gives such a large percentage among the long-livers among the peoples of the Caucasus.

Making salt at home

You can buy Adyghe salt ready-made in a supermarket, but it can be prepared independently by each housewife without any special difficulties. For this you will need:

• table salt, sea salt or iodized salt – 0,5 kg;

• garlic – 1-2 heads;

• suneli hops, ground coriander, dried herbs (cilantro, dill, parsley, basil, marjoram, savory), 1 tablespoon each;

• black pepper and ground paprika, 1 teaspoon each;

• red hot pepper – 0,5 teaspoon.

In the future, the amount of spices can be slightly changed in accordance with your taste preferences, especially if you like spicy more.

During the cooking process, all the components are put into one dish, while the garlic can be chopped in a way convenient for you or cut into small pieces. The mixture is thoroughly mixed and rubbed out so that each component reacts with salt.

You will end up with a fine, moist mixture that has the characteristic spicy-pungent aroma and flavor. It must be stored in glassware, which is carefully closed with a lid; the refrigerator will be the best storage place, the main thing is that it does not freeze and does not come under the influence of direct sunlight.

If you do not want to waste your time on cooking, then there are several types of such a salt mixture on sale in stores for you. Its recipe is somewhat different and it bears the name of the region of the Caucasus in which it is customary to cook and add it to food, it can be Ulyap, Abadzekh or Bzhedug salt.