Svan salt (სვანური მარილი)

[Svan salt]

Svan salt (სვანური მარილი)

Category: Blanks

Kitchen: georgian

Ingredients
Coriander beans	2 tbsp. l. with top
Dried green dill	1 tbsp. l. with a slide / 1 bunch dry
Dill with seeds	1 tbsp. l. (added to the recipe from myself)
Fenugreek seeds	1 tbsp. l.
Dried marigolds	1 tbsp. l.
Dried chili peppers	1 tbsp. l.
Fresh garlic	2 heads / 100 grams
Coarse gray rock salt	6-8 st. l. top (put 10 tbsp. l.)

Cooking method

• Name Svan salt (სვანური მარილი) comes from the name of the region Svaneti - it is a mountainous region in northwestern Georgia.
• I heard about this salt many times, and even somehow kept a jar of this salt in the store, but somehow without trusting the recipe on the label, especially since the proportions of the components were not indicated.
• Then I wanted to cook this salt. I climbed into the Internet, and came across a lot of recipes, various recipes and components - and then what to believe?
• And finally, I saw the recipe for Svan salt in the book "Healing Salt", with the recipe, ingredients and their quantity, and the principle of preparation. And, moreover, the salt contains such Georgian components as fenugreek, Imeretian saffron (marigolds).
• 
• Although, I am sure that after posting my recipe for Svan salt, there will be comments like “I do it differently”, “in Georgia, salt is prepared like this ...” and so on ...
• Well, well, I will listen to everyone ...)))
• Peel and grind the garlic with a pestle, blender - so it is written in the recipe.
• I chopped the garlic on a grater, squeezed out the "worms" - I did not make mashed potatoes and a crush of garlic.
• 
• Mix all ingredients (except garlic). Stir a lot of spices with salt until smooth.
• Add garlic to the mixture. Rub the mixture with your fingers to mix salt and wet garlic. The result is a mass similar to wet sand. And the salt will turn orange from the marigolds.
• 
• The salt can be put into a jar and used.
• But, I will dry the salt along with the spices so that the garlic dries too.
• Lay a large plastic bag or a culinary film on the table, put a paper towel in 2-3 layers on it, on top of culinary paper or parchment. This is done so that the paper and paper towel absorb moisture from herbs and wet salt well, and the film under the paper does not allow moisture to pass onto the table and does not stain it.
• Put salt on the paper. Stir the mass until smooth, and leave on paper, so that the salt is saturated with spices, and the spices are salted from the salt - they make friends with each other.
• I had friends on the table for three to four days, until the salt was completely dry.
• I deliberately did not begin to dry the mixture in the dryer, it was important that all the ingredients were saturated with the juice and spirit of each other, and this takes time.
• Periodically loosened up the salt so that it does not cake.
• 
• The result is a very aromatic salt!
• I poured the prepared salt into a jar and closed it tightly with a lid
• 
• 
• 
• I left some of the salt in the jar as a whole (and put it in a dark place), and broke some of it in a blender to small crumbs, closed it tightly with a lid and left it on the table to always have it at hand for ease of use.
• 
• Salt has a very rich aroma, very!))
• 

Note

Svan seasoning salt is an irreplaceable "helper" in the kitchen.
Svan salt goes well with various dishes.
Svan salt is served to the table for sprinkling to the taste of any dishes, instead of the usual salt when pickling, instead of ordinary salt - it also adds salt to the dish and impregnates with spices, gives the dish an additional taste.
When marinating kebabs from various types of meat, poultry, fish.
For salting and preserving vegetables and mushrooms.
For the preparation of sauces and marinades.
To add taste and aroma to ready-made meat and fish dishes.

Bon appetit, everyone!

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Only today I was twisting a jar of Svan salt in my hands, but not finding the composition, I put it back in place. Thank you, Tatyana, now I can do it myself at home. The salt is very interesting. Delicious.

[Admin]

Of course, they keep their composition secret. Although, I suspect that everything is everything that Admin there is, and they also have. Fenugreek is clearly audible. I bought (without hesitation, just sniffing) this salt, and many other spices, at the Moscow Food Show, in the Georgian-Armenian (yes, a great combination, and friendship-friendship) shop. I bought it for everyone, taking out the last trifle. What am I doing? In addition to making this salt ...

Tanyusha, where can you get fenugreek in seeds?

[Girls]

Girls, THANKS for the comments!

Ksyusha, Fenugreek and marigolds I buy in the market from the Uzbeks, in cups-spoons

Thank you! Let's go look ...

[Tanechka]

We need to look for fenugreek and Imeretian saffron, we will have to grow marigolds next year, its "always the best"
Tanechka, as always great! I took it to the bookmarks, but I will do it closer to winter, as we finish the tea harvest.

Great recipe! Thank you. I took it to the bins. Tanya, girls, I am writing here, because the topic "I am looking for ..." does not go separately, but my comment is being edited and I can not wait for an answer:
Melissa attacked me in great numbers. as well as thyme. besides tea, what else can you advise?
Tanya, I'm sorry. Then cut it out.

[Girls]

Girls, to your health!

Irisha, I use mint in different ways, in small quantities, together with other spices, it goes very well in different dishes
I dry it - there is a whole jar along with other jars.

Further:

Parsley and mint gremolata (Admin)

Cooking salt "dry gremolata" (Admin)

Refreshing drink made from green tea and mint (Admin)

Or just pour mint leaves with olive oil, the jar is in the zero chamber of the refrigerator.

Besides tea, what else can you advise?

This delicious pesto is made from mint. I think that lemon balm and thyme will be good for this business ... both together and separately.

Awesome pesto made from mint

And the recipe for the studio? Copyright! It is desirable for us to see the details of what and with what to cross and marry in order to feel the awesome taste on the tongue

[Tanechka]

Tanechka, I can't keep up with you !!!

Heard about Svan salt, now, in your footsteps, you can safely approach / cook it yourself !!!

Awesome pesto made from mint

The recipe for the studio Olenka !!!

[Tanechka]

Tanechka, I can't keep up with you !!!

Hurry up, but I have a couple more interesting and unexpected recipes on the plan

[Mint pesto with pistachios]

Well, if it's appropriate here ...

Mint pesto with pistachios

large bunch of fresh mint (leaves only)
a handful of peeled pistachios
zest and juice of 1/3 lemon
1 tsp honey
2 cloves of garlic
chili powder and salt to taste
1/3 cup refined vegetable oil
Finely chop the mint, put in a blender with nuts, lemon, garlic and honey. Grind until smooth, gradually adding vegetable oil. Season to taste.

Nuts and greens can be varied.
In my experience, the proportions of greens and seed nuts should be about 1: 1 by volume when counted as ground.

Added Sunday 17 Jul 2016 10:40 am

Tatyana, I wanted to clarify about fenugreek. You left it whole grains, didn't you crush it?
I am afraid that not every mill will take whole grains.

It's great!!!

[Olya]

Tatyana, I wanted to clarify about fenugreek.You left it whole grains, didn't you crush it?
I am afraid that not every mill will take whole grains.

Olyathanks for the mint recipe, gotta try to cook

I planted fenugreek with grains It is very well ground to crumbs, in a coffee grinder or similar device. I have 250 ml glass attachments. for a Kenwood combine, and there is a glass for bamiks200 - it grinds well to "dust".

With a grain of salt, I pursue two options:
- entirely as it is, to be added when cooking and stewing meat, or something else, that is, heat treatment
- finely ground, to small grains, for adding to salads, or sprinkle something for taste, for example, I like to add scrambled eggs with such powder.

Well, I just meant peppermills in their table version (or tabletop ...?). That a coffee grinder will dare without hesitation is understandable.

[Olya]

meant pepper grinders

Olya, I haven't tried to grind fenugreek like that
Honestly, I have such mills are busy now with peppercorns, I don't want to pour it out in order to try
Well, I think if the mills take whole peas and do not choke on emotions, then fenugreek should pass

Tanya and my dear cooks. Thanks for all the tips. how did I blink and not answer? the roof goes from work. I'll take everything into account. all herbs are taken into account in the process of work.

[Irisha]

Irisha, to your health!

[Tatyana]

Tatyanathanks for the salt! Also, just looking for how to do it, because the purchased one ended. I took in Globus, their production was excellent! By the way, they also have Adyghe. Tanya, maybe you can cook it up too? Question: can you take any marigolds, just dry the petals? Can you add fenugreek leaves? There they write about another fenugreek, I have Indian, Shambhala, in my opinion?
R. S. My mill with fenugreek seeds categorically did not want to communicate! Interestingly, the chopper will cope with the combine?

[Marina]

Marina, Thank you!
Here, I just returned from the kitchen, I ground salt together with fenugreek seeds in Bamiks200, broke it with knives - it turned out quite normally, to grains.
And the smell is rich

I have a recipe for FEDERAL SEEDS.
Not fenugreek or shambhala in the leaves - but seeds. I showed a photo of fenugreek in the first post. Very intense smell when ground

I can't say anything about other sources by which salt is prepared - I indicated mine

I'll think about Adyghe salt

So how can you dry marigolds? Some flower petals?

[Chionodox]

Chionodox, dry the flower with a sepal, then take out some petals from the sepal and use only them. Or, if you have time and not laziness, you can immediately tear off the petals from the sepals and dry them. But it takes longer))))

[Irina]

Irina, Thank you. On the weekend, you will have to pick flowers. We have a lot of them. Moreover, the weather promises dry and hot

you can immediately tear off the petals from the sepal and dry. But it takes longer))))

And not at all longer. Very easily tore everything off, is drying now. Only my petals are lemon-colored, so the salt will be yellow.

Do you need to wash them before drying?

I didn't wash. Our village is environmentally friendly ...

[marinastom]

marinastom, and all sorts of flies, insects?

And what about the eyes? I picked a dozen flowers, gutted, looked over. I dried it, looked it over again. So to speak, visual control.
But I don't insist, you can rinse it.

Yes, I'm not even due to the fact that there are living creatures in stock. But she flies there periodically, stomping on flowers with her dirty feet

Yes, I'm not even due to the fact that there are living creatures in stock. But she flies there periodically, stomping on flowers with her dirty feet

Do you think it's cleaner to buy spices in bags in stores? , there are not only "bugs stomping" but also "cocoa bugs" These spices can no longer be washed

IMHO
As long as the plant is alive, it has self-cleaning methods.Moreover, as in my case, growing in the countryside.
I believe that insects do less harm than chemicals, etc. from the air, rain.
In addition, marigolds themselves contain phytoncides.

[Tatyana]

And, I planted fenugreek this year and dried it, the smell ...
Last year I bought seeds in Adler for cooking

Added Wednesday 17 Aug 2016 02:37 PM

Tatyana, thanks for the recipe! Dragged away

[Sveta]

Sveta, to your health! The salt is delicious with additives

Girls, do not bother from scratch

In addition, marigolds themselves contain phytoncides.

Exactly! I will not bother! So I'll dry it. I never bothered, but then something came over me

Can you ask 2 stupid questions
Take ordinary stone salt?
And for marigolds, which petals are external?
I finally found fenugreek !! Need to do

[Dasha]

Dasha, marigolds look like this



I always use salt in cooking only this



The packaging can be different, but it should be "table, rock" salt, without any additives.

[Marina]

Tanya, while my marigolds look like this:

Added on Friday 26 Aug 2016 01:40 PM

Marina, and a seed box is also attached to the petal. Together with her, or tear off?

Added Friday 26 Aug 2016 01:45 PM

A! I already understood - without them. Break out easily. And the seeds inside the sepal remain

Posted on Friday 26 Aug 2016 1:53 PM

I thought marigolds smelled the same. But it turns out that a hundred simply redheads have such a harsh aroma (which is probably what is needed in cooking), and the motley ones do not smell at all. And I scored more motley, so that the mixture was brighter. And now what i can do? Not to use speckled?

Fuh! Dried

Olya, did you use the petals?
Thin stamens in the center of the flower are considered Imeretian saffron, these are such thin



You have more petals than anything else. The finished salt looks like this



It is yellow from saffron, but much less of it in the total mass.

[Tatyana]

Tatyana, ugh! I didn't know that only stamens I would have to do everything again

And why am I writing "Imeretian saffron" in the recipe and give a photo for clarity
And there were enough comments along the way

[Tatyana]

Tatyana, yes, I somehow didn’t use it, so I don’t know what it looks like. I thought that the flowers of marigolds, so whole. I once put whole flowers in pickles. So I thought it was the same here. Well, it doesn't matter. Collecting more

Okay! Then share the taste of flowers entirely

Here I am a fool! Also dry with marigold petals Although the suspicion that they are selling something without obvious petals, Tanyusha did not knock me out of the way, and coriander remains like seeds or will it be crushed when rubbed? I found fenugreek Now I will do it too

Everything will be crushed, including coriander will be in powder
If coriander is needed whole seeds, then add it to salt, after grinding the whole mass.

[Olechka.s]

Olechka.s, will you dry the marigolds again? Or will you leave it like petals? I keep looking at mine, they are so beautiful. Throw away, hand won't rise

Throw away, hand won't rise

Olya, don't throw it away! Make butter https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=459873.0.html
I also cut off and dried the petals !!! I threw out the rest and then ... I read that I needed thin petals from the middle. And these middle ones have already gone to the trash can. Well, don't get it !!! I poured oil on the petals and warmed them up, I'll go to the dacha for new chickens, and yet I'll make this salt. I'll do it! And I'll dry the large petals again, they can be added a little to tea, and to bread.

[Admin]

After all, I also dried "all together" ...
Well, nothing, there are still plenty of marigolds, I’ll dry them again. Only somewhere I need to arrange a raid, my all solid petals.
Admin, Tatyana, do you think saffron will go? I just attacked in the store, bought a couple of bags of Kamisovsky saffron.