What is the hop-suneli spice, composition and calorie content. Useful properties of the seasoning and the possibility of use. Recipes for dishes with a "twist" of Georgian cuisine and options for dry spices. When a spicy mixture is added to dishes, taste buds are activated, blood supply to the oral mucosa and then to the tissues of the face is accelerated. The brain also receives a portion of nutrients and energy; it is located very close to the soft tissues, in which the blood supply to the vessels has increased. Memory, mood improves, the development of depression is prevented.
Harm and contraindications to the use of hops-suneli
Contraindications to the use of hops-suneli depend on the individual perception of each of the spices in the composition.
For example, due to cardamom, you cannot use the seasoning for pregnant women, as there is a risk of uterine tone. Because of the pepper in the composition, the spice is not introduced into the diet of the cores, so as not to increase the load on the cardiovascular system.
It is harmful to add suneli hops with increased acidity due to the possible development of gastritis and erosive damage to the gastric mucosa. Do not abuse the seasoning with severe hypotension, so as not to provoke vasospasm.
When adding hops-suneli to dishes, you should follow the recommendations for the amount of seasoning. If you neglect the advice, you will not be able to feel the taste of the dish.
Recipes for dishes with khmeli-suneli
Georgian chefs add suneli hops to almost all dishes. Necessarily in vegetables, in "visiting cards" of national cuisine - in satsivi, in lobio and spicy pasta "Adjika". Despite the fact that many of the constituent seasonings are used to make desserts, the hop-suneli mixture is not combined with baked goods and sweet dishes.
Hops-suneli recipes
- Bean salad … A large onion is cut into thin rings and put to pickle, pouring wine vinegar. The red beans are brought to readiness by first boiling and then softening in a double boiler. You can use beans from a jar, only first you should get rid of excess liquid by throwing the contents of the jar in a colander. Beans, pickled onions, sliced red pepper, pickled cucumbers with slices and a bunch of greens - cilantro, parsley, dill are mixed. It is advisable to cut the greens into smaller pieces. Of all the seasonings, the salad is supplemented with olive oil and hops-suneli, 1 teaspoon is taken for 400 g of beans. Salt is not needed, there is enough of it in pickled cucumbers.
- National Georgian dish chakhokhbili … It is best to use chicken legs or drumsticks. 1 kg of poultry meat is cleaned from the remnants of feathers, washed in running water, dried with paper towels and fried on 2 sides until golden brown. Then the meat is placed in a metal pan with a thick bottom, add salt, pour in a glass of white wine, add red pepper and simmer over low heat for about 15 minutes. While the meat is stewing, scald 5 meaty tomatoes with boiling water, remove the skin and cut into cubes. Sent to meat for another 10 minutes. Cut two onions into large rings, fry until golden brown in butter and also put in a saucepan. Put out the contents of the pan for another 25 minutes and at the very last moment, before turning it off, add 5 cloves of garlic, chopped with a press, to the dish. Turn it off. Sprinkle with a teaspoon of suneli hops and chopped cilantro, mix and let stand for at least 3 minutes to keep warm. Serve with tkemali sauce.
- Adjika … Vegetables for a dish can be cooked in 10 minutes. In a meat grinder, twist everything together: 1.5 kg of tomatoes, 0.5 kg of fresh carrots and the same amount of green and red bell peppers, 2 pieces of red hot peppers, small pods. The twist is placed in an enamel container and put on fire, brought to a boil and left for 1 hour, stirring occasionally. Before turning off, pour into a saucepan half a glass of vinegar and the same amount of sugar by volume, an eighth of a glass of salt, 100 g of mashed garlic and a tablespoon of hops-suneli.
- Satsivi … There are many recipes for making satsivi, only the main ingredients are unchanged in it: suneli hops, crushed walnuts, cilantro. It is necessary to prepare the dish in such a way that at least 8-10 hours remain before the feast. If the chicken does not have time to brew, expectations can be deceived. Large chicken is cut and cooked whole, constantly removing the foam from the broth. When the meat is half cooked, it is set aside, removed from the broth, generously rubbed with a mixture of black and allspice and salt and placed on a baking sheet. The oven is heated to a temperature of 180 ° C and the bird is placed in it. Readiness is determined by piercing the meat with a knitting needle. As soon as the chicken is brought to the required state, clear juice begins to stand out. This usually takes about 40 minutes. To prepare the sauce, you need to prepare several containers. In a frying pan, 3 heads of grated (chopped in a blender) onions are fried, 0.5 kg of walnuts are separately pounded in a mortar, and separately a bunch of cilantro with coarse (preferably sea) salt and 4 garlic cloves. All components of the sauce are mixed, add a teaspoon of wine vinegar and saffron from Imereti. Pour 2 teaspoons of hops-suneli into the sauce. It is poured into a transparent broth, filtered through gauze folded in several layers, boiled for another 5 minutes. Place the meat, cut into portions, in a saucepan, along with the sauce from the baking sheet. Cook everything together for another 10-15 minutes. Before serving, the dish is seasoned with nut butter.
- Kadura bash … 0.5 kg of red beans are washed, poured over with cold water for 2 hours, boiled until tender and the liquid is decanted. Ready soft beans are chopped in mashed potatoes with a blender or twisted in a meat grinder. A small parsnip root is fried in a dry frying pan (if possible, scorched with a gas burner) until a characteristic rich aroma appears. A sachet is sewn from gauze - a gauze bag. Spices are put into it: allspice and hot peppers, cloves and prepared parsnips. 1.5 kg of lamb (preferably loin) cut into large pieces so that they enter the pan, pour 1.5 liters of cold water, bring to a boil. As soon as the foam appears, the water is drained, the lamb is washed, poured with fresh water in the same amount and is already boiled until tender, placing a sachet with spices in a saucepan. Separately cut into small pieces half of the bitter chili, 200 g of sweet green bell pepper, 250 g of peeled tomatoes and 200 g of onions. As soon as the vegetables are slightly softened, pour 250 g of finely chopped pickles and 100 g of crushed walnuts into the pan. As soon as the frying boils, turn it off immediately. Spices are taken out of the finished broth, beans, a little turmeric and 1.5 teaspoons of hops-suneli are added, everything is mixed well. Serve only hot. Nutmeg is used to enhance the flavor, but this seasoning is optional.
Store hops-suneli in a glass jar, tightly closed with a lid. Expiration date - no more than 1, 5 years. Then the beneficial properties disappear, and some ingredients may turn rancid.
Interesting facts about hops-suneli
"Khmeli-suneli" literally translates as "dry seasoning". In the food industry, it is prepared from the seed part of plants, but in home cooking it also happens that the seed part is only coriander.
In 2013, official research was carried out on the composition and properties of the seasoning. Considered 20 mixtures. The most common spices were highlighted:
- Basic: coriander, Imeretian saffron, fenugreek;
- Additional: mint, thyme, parsley, dill, laurel, savory;
- Common choices: cloves, basil, cinnamon, marjoram, oregano, hot pepper, tarragon, black pepper, celery, fennel, tarragon;
- Additives: hyssop, cumin, thyme, saffron;
- The industrial versions added: rosemary, garlic, sage, mustard, cumin.
In India, suneli hops are also made, and it is characteristic that the seasoning has a bitter taste. Sage, shambhala, hyssop, rosemary and lavender add shades to the scent.
In Europe, lemon zest, bay leaf powder can be added to the spice, in Germany - wormwood, and sometimes rue. It is impossible to call European variants a classic mixture of hops-suneli, but they perfectly improve the taste and help the assimilation of fatty meat food. It is for this property that dry spice is appreciated by all the cuisines of the world. Watch a video about hops-suneli: