Despite the popularity of salt-free diets (read more about the salt-free diet), nevertheless, dishes seasoned with salt are much tastier, and if you are going to stop using salt altogether, you will have to get used to the new taste of fresh unsalted foods for a long time, and a complete rejection salt, as you and I know, will also not bring great benefit for our body. Then why don't you replace ordinary salt in your diet with… Adyghe salt?
Find out about what is Adyghe salt, what is its use, and also how it can be prepared at home- today our article offers you ...
What is Adyghe salt
First of all, I would like to note that there are no analogues to such a product as Adyghe salt in the world. And, the recipe for its preparation is closely related to the traditions of culture and national cuisine Adygea. And, to this day, this product is one of the most favorite products of Caucasian centenarians. At the same time, whatever you cook with the addition of such salt - be it scrambled eggs or barbecue, the dish will be tasty, juicy and soft, and of course it will be useful for you. Intrigued? Then, let's get acquainted with the composition of the Adyghe salt.
The composition of the Adyghe salt
As part of the Adyghe salt, you can find seasonings and spices such as black and red pepper and, of course, ordinary salt. However, do not think that it will be enough just to mix all these ingredients and you will get an analogue of Adyghe salt own cooking. It would be too easy. Salt must be mixed with spices so that its crystals absorb all those beneficial features the spices you mix it with.
The benefits of Adyghe salt
Before we move on to describing the process of preparing Adyghe salt, let's once again make sure of its usefulness. So,
due to its composition, Adyghe salt enriches all those dishes in which you add it with vitamins and minerals. useful substances, which are part of all those spices that took part in the process of its preparation.
It will only be enough to remember that garlic is preventive and remedy, has bactericidal properties and helps to strengthen the immune system (find out). And so, with each component of the composition of the Adyghe salt.
Dishes seasoned with Adyghe salt acquire a unique aroma and taste - just imagine, the whole cocktail of taste and smell of spices works to make what you eat smell more pleasant and taste better. At the same time, you can safely salt croutons, salads, cereals (learn about), soups with Adyghe salt, and even use this miracle product in the process of preserving and pickling both vegetables (learn about all the ways of harvesting for the winter) and meat.
You need much less Adyghe salt than if you just added salt to the dish with ordinary salt. Doubt that this is possible? Then what do you say to what
as a result of laboratory studies, it was proved that in the case when you salt your food with Adyghe salt, and not ordinary or table salt, you use 12-15% less salt, and this has a beneficial effect on your health.
Ingredients for the preparation of Adyghe salt
Well, now, the most interesting. How to prepare such healthy salt at home? In fact, there is nothing complicated in the process of its preparation. You will need to take 500 grams of salt (preferably iodized or), 1 head of garlic, 1 tablespoon of spices such as suneli hops, coriander seeds (ground), dried cilantro, dill, parsley, savory, 1 each a teaspoon of black ground pepper and red sweet ground pepper, and 0.5 teaspoon of red hot ground pepper.
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 the ancient traditions of the national cuisine of 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- it 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 the beneficial properties of garlic, spices, seasonings and through them are transferred to the 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 useful trace elements, vitamins.
It 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 enamelware, cover with a lid, put 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 suneli hops, ground coriander (seeds), dried cilantro, dill, parsley, basil (regan), marjoram, savory
4) 1 teaspoon of 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 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 coriander, which, when cooked, 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) Sweet ground paprika - 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
You can reduce salt intake by about 13 - 15% in a simple way – prepare fragrant Adyghe salt at home.
Her recipe includes garlic, a lot of spices and aromatic 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 delicious salt for any dishes, basic recipe
Prepare all the necessary ingredients. 
Pour the salt into a deep bowl. You can use ordinary table salt, 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!!!
Drying mushrooms at home, types of drying
Imagine how nice cold winter cook delicious mushroom soup...
How to cook horseradish for the winter - recipes at home
"Let's dig the one who knows everything!" At first, I didn't understand my line...
Harvesting wild rose for the winter: dried, frozen, compote, infusion
Rosehip should certainly replenish the first-aid kit of every housewife. ...
Harvesting hawthorn for the winter, what can be cooked
Hawthorn is a sweet-tasting berry with juicy flesh. But she appreciates more...
How to make potato starch at home
Potato starch is a must in every kitchen. Traditional...
I have been making all my own seasoning mixes for cooking. various dishes. Firstly, I do it to my liking, and secondly, I pay much less for a set of seasonings, and I have in my set exactly my favorite seasonings, and not that a large number of salt and a minimum of seasonings, which are packaged in beautiful bags. I buy seasonings, not mixtures!. Of course, the savings are small, but we are economical!
Several options are in the post.
Today I will show - Adyghe salt.
What is Adyghe salt?
Adyghe salt is the Pearl of the Caucasian cuisine, it is not for nothing that these people are famous for their centenarians. It is prepared according to various recipes, whose roots go deep into the centuries of Adyghe cuisine.
Adyghe salt, as a mixture of spices with this mineral, gives any dish a unique special taste, while it can be consumed many times less than ordinary table salt.
The benefits of Adyghe salt
The main benefit of Adyghe salt lies, due to its rich composition, in saturating any dish with various vitamins. The main elements included in the Adyghe salt are the mineral itself and garlic itself, seasonings and spices are additional substances.
In ancient times, garlic was used as a prophylactic against various diseases, including for the treatment itself. It is known that it has bactericidal properties and is able to strengthen the immune system.
Seasonings and spices also contain a storehouse of vitamins and microelements, because the benefits of spices and seasonings, including those used in medical purposes everyone has heard a lot. Therefore, all this together gives the dish usefulness, an unforgettable taste and a pleasant aroma.
It must be said that the garlic aroma does not leave an aftertaste, as seasonings and spices neutralize all its smell.
Harm of Adyghe salt
The harm of the Adyghe salt lies only in its abuse. The correct dosage of the mineral, which is about a third of a teaspoon per day, will never harm a person.
Adyghe salt allows you to reduce the amount of consumption of regular salt by 15%, and sometimes by several times, while not worsening palatability cooked dishes, and this is many times more beneficial for our body.
Thus, experiment, prepare healthy Adyghe salt, which helps to reduce the quality of the use of ordinary, in large quantities really bad for human body. Better yet, cook it yourself at home and from fresh and useful spices, and of course be healthy, which I wish you.
I sometimes buy this one in a store (when I’m too lazy to make it myself, it’s delicious, but I can’t compare it with my own! 
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.
And so what is needed:
coarse edible salt (or sea salt - at your discretion), some prefer fine grinding - 250-300g
a head of garlic or two if desired (I have peeled garlic-50g);
a tablespoon of ground coriander seeds, suneli hops, basil, dill, parsley, savory, marjoram;
a teaspoon of black ground pepper and paprika;
half a teaspoon of red hot ground pepper.
All doses of ingredients can be changed depending on taste preferences, this also applies to seasonings, some can be excluded or some can be added.
We clean the garlic, squeeze it through a garlic press or grate it, or chop it in a blender. We mix garlic with salt (it can be rock, iodized, sea salt) and spices, and seasonings.
The mixture must be thoroughly crushed and rubbed, the product will turn out to be wet from garlic. That's all! Adyghe salt is ready, place it in glass jars with a good screw cap.
It is stored for as long as you need. It just sits in a closet. Special thermal conditions for its storage are not required!
Once again, I draw your attention to the fact that SALT is WET (it remains so until the end!) 
From the depths of centuries came to us amazing product for health - Adyghe salt - a mixture of table or sea salt with crushed garlic and a whole bunch of aromatic spices for food: paprika, thyme (thyme), coriander (cilantro), parsley, suneli hops, dill, hot red and black pepper, jata, chaman, etc.
Thanks to the ancient traditions of the Adyghe national cuisine, we can still enjoy the exquisite aroma and spicy notes of dishes seasoned with garlic salt - one of essential products Caucasian centenarians. It is difficult to overestimate the importance of the Adyghe salt in cooking, because experienced chefs they will tell you with confidence that the taste characteristics finished products, in the formulation of which this product is present, differ significantly for the better.
The use of Adyghe salt in cooking
Adyghe salt is equally indispensable in the preparation of fish, seafood, legumes and other vegetables, cereals, eggs, as well as soups, hot dishes, stews, stews, grilled and baked meats, marinades, pickles, preservation, all kinds of salads and other cold and warm snacks.
Spicy garlic salt can be diluted with unsalted broth, koumiss, sour cream, kefir, natural yogurt and serve as a sauce or an independent snack for sandwiches, pita bread, croutons and other bakery products. All products are filled with a piquant aroma that stimulates the appetite, and the healing components of the mixture contribute to the activation of digestion processes.
In addition to the invaluable health benefits, thanks to healing properties garlic and natural herbs, the Adyghe mixture reduces the amount of salt consumed per day, which is an excellent prevention of all pathologies of cardio-vascular system, diseases of the joints, swelling, obesity. Adyghe salt saturated with aromatic components must be added to culinary masterpieces significantly less than the usual table salt (by 12-15%), while the taste characteristics of the food do not decrease at all, and the taster does not feel the need to add salt to the food.
Where to find Adyghe salt?
Buying a product in supermarkets or ordering online is not difficult. Many manufacturers have adopted such a valuable food product for health. It is believed that it is cheaper to buy a factory-made mixture than to prepare it yourself, since the cost of natural spices is quite high, and not all of them can be found in one outlet.
How to cook Adyghe salt at home?
However experienced housewives, who care about the health of all family members, and experienced chefs who adhere to the principles of rational nutrition, prepare the Adyghe salt personally, trying different variations and experimenting with seasonings, while taking into account the taste preferences of the people to whom the dishes will be served.
Recipe for making Adyghe salt (one of the many existing options):
1. Peel 2 cloves of garlic and crush in a ceramic or glass mortar into a homogeneous pulp.
2. Add the following spices to the pureed mass:
- one tablespoon each - crushed coriander seeds, suneli hops, dried coriander, basil, parsley, marjoram, dill and thyme;
- one teaspoon each of freshly ground black pepper and paprika powder;
- a coffee spoon of freshly ground red (hot) pepper.
3. Add garlic-spicy mixture to ½ kg of sea edible salt and grind in a mortar as thoroughly as possible.
Ready Adyghe salt has a wet, but loose consistency. The amount of herbs can be adjusted by adding new ingredients, replacing those described in the recipe, or increasing / decreasing their quantity. For example, lovers spicy dishes the amount of red pepper can be increased. And fans of garlic can add not 2, but 4 onions. The resulting composition is transferred from the prepared container for further use for culinary purposes.
Adyghe salt prepared at home, regardless of the spices that you added to it, can be stored without loss of quality for a long time, however, the product must be stored in a tightly sealed glass or ceramic container. According to reviews experienced chefs Those who have tried a dish with Adyghe salt will remember its taste forever and will try to use only this salty-aromatic mixture in the future. Bon appetit to you unique product centenarians!
