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Again I come to you with seasoning and garlic again))) But what a wonderful seasoning it! Residents of Georgia surely know the famous Svanetian salt. I do not claim the authenticity of the recipe, especially the claim that he is kept in strict secret, and even in Georgia buy a real Svanetian salt is not easy. The recipe was found online and added my own.
Ingredients for Svan salt
- Garlic - 100 g
- Salt - 6 tbsp.
- Coriander - 2 tbsp
- Fennel seeds - 1 tbsp
- Utsho-suneli - 1 tbsp
- Saffron - 1 tbsp
- Peppers red hot chilli - 1 tbsp
- Cumin - 1/2 tbsp
- Dill - 1 tbsp
- Sumy - 1 tbsp
- Fennel seeds
- Peppers red hot chilli
Step by step instruction of cooking Svan salt
Svan salt came to us from the Georgian region of Svaneti. This spice consists of at least eight components: salt, garlic and spices. From spices to Svan salt includes coriander seeds (coriander), dill seeds, fenugreek blue (or utsho-suneli), cumin seeds wild (I such did not find, so used normal), red pepper searing and Imereti saffron (Tagetes). It Imereti saffron is a required component of the Svan salt.
All spices must be ground, can not to a powder.
I have fenugreek seeds and fennel crushed in a coffee grinder, but not electric, and manual - with the chafing stand out more essential oils. Spice mix with salt.
I decided to vary the recipe and make two kinds of salt: the "pink" and "green". To do this, divide the spice mixture into two equal parts.
In one part add 1 teaspoon of dried dill.
In another part of the added sumac. Again, the spice mix.
In both mixtures, add chopped garlic. The ideal option would be grinding in a stone mortar. I have none, so I just pushed the garlic through the press.
Finely grind spices with garlic. It turns out mass resembling wet sand.
Seasoning is ready, but it is better to dry it for some time. I laid in the evening on leaves of parchment, and in the morning seasoning has dried.
Spread Svan salt jars, sealed and stored in a dry place.
I got two kinds of Svan salt - "green" and "pink".
"Green" use everywhere, especially for the first and vegetable dishes.
"Pink" I intended for meat dishes (sour sumac softens the meat, replacing the vinegar or lemon).