Adyghe salt is a useful and aromatic additive to food

We all know the statement that salt is a white death. But you can not completely exclude it from the diet. Our body is seventy percent water, and the water balance in the human body is maintained and regulated by salt. Therefore, it is necessary to use it, you just need to monitor that its quantity is kept within the limits set by dietitians norms. People have become accustomed to re-salting food, the Adygei salt, which is unusually tasty and useful, will help to abandon this harmful dietary habit.

In April, two thousand and four, entrepreneur Aslan Khuazhev opened an enterprise on the territory of the Republic of Adygea, which specializes in the production of Adyghe salt. He sells his products in the south of the Russian Federation, exports it to Moscow and St. Petersburg. But the Adyghe salt is simple for cooking and at home.

What does it include? Food grade salt, garlic and various spices and condiments. You can add black pepper, and sweet Bulgarian red pepper, parsley, dill, coriander, marjoram, hops-suneli and many other fragrant herbs. In order to obtain the Adygei salt, the garlic must be crushed: it can be squeezed through a press, passed through a meat grinder or grated on a fine grater. Then you need to add a large salt and chopped spices, all very carefully mix. It is best to do this in a mortar, although you can use a blender. Crystalline salt will absorb the aroma and all useful properties of garlic and seasonings, but the salt will not leave a specific garlic smell. His "kill" the salt in the salt and spices. Adygei salt gives the dishes an unusual taste and benefit due to a number of vitamins, phytoncides and trace elements.

Adygei salt can be used instead of ordinary edible salt, it is possible to cook dishes from meat and liver, lard and fish, prepare tomato cucumber and other salads, pickle and pickle. Adygei salt will add zest to shish kebab, if you add it to the preparation of meat. Any unleavened dish will play with new tastes when using Adyghe salt.

Another advantage is that to achieve a sufficient salinity of the dish, a smaller amount of the product is used, about twelve to fifteen percent. And if you use salt instead of salt for cooking Adygea , the benefits to the body will be even greater.

Adygei salt can be cooked for future use, the main thing is to store it in a tightly closed glass jar, so the product will retain its fragrant properties for a long time.

I suggest you prepare the Adyghe salt for this recipe: one packet of table salt, two large heads of garlic, one tablespoon of hop-suneli, ground coriander seeds, dried parsley, dill, coriander, basil and marjoram, one teaspoon of ground black and Red sweet pepper (paprika), half a teaspoon of ground hot red pepper.