Utso-Sunneli - the composition of seasonings, how to cook than replace. What is this spice?

Name history

The spice name consists of two parts. The word "UDSO" from Georgian language is translated as "someone else's", and "Sunnels" means pleasantly smelling, dried spice. However, the second term designate almost all fragrant herbs that are added to food. Another plant is called the fenugreek blue because of his bluish inflorescences, having a look of flowers like clover. However, the meaning of the name of such grass is completely different. In the fresh form, this plant does not have any smell, but after drying, as well as a light roofing of pods and seeds of spices, its fragrance is completely manifested.

Therefore, the name of the grass is decrypted as "suddenly manifests" or "appears nowhere, unexpectedly." And in Russia, the fenugger refers to the donon blue.

Definition

This is a mixture of dried crushed inflorescences and ground seeds and pods of a blue fenugger (Trigonella Caerulea), which is used as seasoning for meat, fish and vegetables.

This is a frequent ingredient of Georgian dishes - Adzhika, Lobio, Chakhokhbil, Sazebel, Phali, Kabab. The Utso-Sunnels is added to the cheeses to give them a unique taste and an unusual pale green color (for example, in the Swiss solid cheese "Shabcyger"). Seasoning flavory tea is used when baking bread. This is one of the components of the Svan Salt, Sazebel Sauce, the seasonings of Khmeli-Sunnels.

From Georgian Utso-Sunnels translated as "alien seasoning".

What smells and what taste

The dried leaf of the blue fenugreek is a spicy taste, and the seeds are similar to the roasted seeds of an ordinary fenugreek, only less bitter and more pleasant. They barely catchy fragrance, which is revealed in hot dishes. If the seasoning is heated on a dry pan, it will acquire a nut taste.

In general, the taste of the USO-Sunnel soft, slightly sweet, resembles walnuts, autumn leaves and maple syrup at the same time.

Description

Structure: Fenugreece Blue.

Nutritional value 100g. Product: Proteins - 23 g Fat. - 6.41 Carbohydrates - 33.75

Energy value per 100g. Product: 23 kcal.

Storage conditions: Store at a temperature of +2 to + 30 ° C.

Shelf life: 24 months

Beneficial features

Regular use of food with the addition of a blue fenugreeka not only improves appetite, but also has a positive effect on the human digestive system. Enveloping properties will be useful to people with complications in the gastric path, with gastritis or irritation of the mucous membrane. The process of the vascular-blood system will be restored, which is useful in hypertension. Perfectly removes various kinds of toxins and slags.

Utso Sunnelie

Some experts recommend that the seeds of the Fenugger are precisely the replacement of drugs against various diseases and viruses.

Georgian seasoning, when eating, should not exceed 100 grams per person. Contraindicated to use people suffering from diabetes, hormonal failure or thyroid disorder.

The unique chemical composition of the Seats-Sunnel seasonings favorably affects the state of the epidermis, nails of hands and feet and hair throughout the body, saturating the body with the necessary minerals. The vitamin structure of the composition of the UAHHO-Sunnel implies the set of groups B and the main components of A, C, P, and E.

For women

  • Thanks to the phytohormons present in the composition of the spice, namely: phytoestrogen, antiderogen, progesterone and corticosteroids, the woman's body can oppose endocrinological diseases.
  • Utso-Sunnel can be used in a complex of funds intended for the treatment of polycystosis, that is, disorders in the functioning of the ovaries.
  • The spice has a prophylactic effect when the threat of neoplasms in the form of tumors in the tissues of the breast occurs.
  • Regular consumption of seasoning facilitates the state of a woman if it suffers from menstrual pain.
  • For nursing breasts, the Mother of the ETSO-Sunnel will help to enhance lactation.
  • The postpartum weakening of the body can also be overcome for a shorter period, if you include a woman's sense in the diet.

For men

The male organism from the regular and regulated use of the Scho-Sunnel's spice use gets spermatogenesis stimulation. Utso-Sunneli - Aphrodisiac. Seasoning helps to produce testosterone.

Children

  • The spice in small quantities is useful for children to strengthen bones.
  • The normalized use of the UCHO-Sunnel improves vision.
  • In the cold season, children are useful to add small doses of spices to the diet to strengthen immunity.

Than replaced

Utso Sunly is rapidly gaining popularity. This seasoning is happy to use professional chefs, and housewives. Currently, in large and not very Russian cities, it can be bought in large supermarkets and in the markets - at points where they sell Caucasian spices. If the seeds of the blue fenugreeka could not be found, you can make a "horse's move" - ​​to buy a more famous seasoning seasoning Hop Sunnels, they enter it and play it one of the main roles. Walnut taste your culinary masterpieces is provided. Keep in mind that it will not work out to be replaced in this way in the preparation of Satsibel. The only alternative to the dried fenugreek for this dish is the ground Fenugreque seeds, which successfully replaced it.

If you decide to please the seven culinary masterpieces from the National Georgian cuisine, it is better not to try to replace UDSHO Sunnels. This seasoning is very peculiar. Its addition significantly changes the taste of meat, vegetables and fish. For this, it is appreciated by chefs from Georgia, which do not get tired experimenting with traditional recipes.

Difference from Khmeli Sunnel

Often these two spices are confused because of a similar name. However, they differ significantly from each other. The seasoning hops-Sunnels has a complex composition consisting of about 12 - 13 different spices and herbs. There may also be about 6 - 8 varieties.

Usually it includes the following components:

  • marjoram;
  • kinza;
  • parsley;
  • dill;
  • saffron;
  • basil;
  • coriander;
  • celery;
  • Bay leaf;
  • seeds of the fenugreek;
  • mint;
  • savory;
  • Black, red, sharp pepper.

The spice of Utso-Sunnels is and there is a blue fenugreek. It includes different elements of the plant.

How to choose "Right" Spice

UTSO SUNELESHigh-grade UATO-Sunnel is prepared only from the pods of the fenugreek. Inside the seed box, grains are growing, similar to small peas, but very solid. They are subjected to heat treatment, like coffee, and then grind. The color of the good product is greenish, closer to the dark. In the low-grade and cheap ETSO, stalks are used, which very much reduces the intensity of the fragrance, since these parts of the plant do not smell. The authentic spice should not be crushed into dust - so it is crushed only for it to become part of Khmeli-Sunnel. The product is worth buying in vacuum packaging.

Let you do not depress the weak smell emanating from the UATO: in hot dishes his aroma will reveal to truly. And be careful: outside Georgia is easier to find Fenugrek (Senněžnik). Some Indian mustard in the aroma should not be present!

Where can one buy

Usually this spice is sold in the grocery departments of ordinary stores or large supermarkets. It can also be bought in retail chains or on various Internet sites selling oriental spices.

Utso-Sunnel. The composition of seasoning, how to cook than replace

By choosing the seasoning, you should pay special attention to its characteristics:

  • The real spice has a dark yellowish-greenish tint.
  • The cheap, low-grade seasoning may contain particles of stems, which reduces the strength of the aroma, because they do not smell.
  • High-quality spice is not overly crushed.

Carefully packaged products should not be subjected to intense exposure to moisture, light and air. Otherwise, this will lead to it.

Areas of use

SunselResidents of Georgia use seasoning very often, almost in all dishes. It is put in soups and podliva, adding their walnut feature and extraordinary fragrance. Those dishes that are preparing with their own hands almost always include a spice. It is added to the sails of salt.

UDSO is placed in the famous sauces of Satziva and Sacebel, and also - in Adzhika. Walnut dishes with its addition become more expressive. When using a hanized fenugreek, it is better to combine it with Bulgarian pepper. Vegetable will help to remove excess bitterness from the plant. One of the most successful experiments in the kitchen is an additive of UBO when cooking fish.

Of course, with the help of Uso-Sunnels, Basturma is enveloped. That is why it is so tasty and fragrant. And adding a spice to the composition of Khveli-Sunnels makes the last richer, more interesting and fragrant. And most importantly - even more useful!

The spice is added when preparing: Khachapuri, Phali, Kharcho, Tobacco Chicken, Hincali, Mrtsadi, Kuchmachi, Chanakhi, Mshadi, Hashi and other traditional Georgian dishes.

What dishes add

Utso Sunnels is part of Hop Sunnels, Svan Salt and a number of other spicy herbs used in the National Georgian cuisine. It combines well with other spices, even with such bright, like red pepper or bay leaf, which must be in every home. Utso Sunnels appreciate the nuts feature, which gives her dishes prepared with her unusual taste and spicy, exciting aroma appetite. It takes it to add Georgian sauces-known for the whole world - Satzivi, Sacebel, Adzhika. It allows you to better reveal to spices and herbs, emphasizes the natural taste of vegetables and other products. Utso Sunnels enters a number of Caucasian recipes. It can be added to:

  • Satzivi.
  • Lobio;
  • Tobacco chicken;
  • mutton on the bone;
  • Hinki;
  • Phali;
  • Khachapuri;
  • Kuchmachi;
  • Adzhika;
  • Harcho soup, etc.

The seeds of the Blue Fenugper make these dishes are more nutritious, and their taste is richer, rich and gentle. They allow experiment with taste and even with fatty dishes, for example, if adding this spice in Lobio, then it will immediately become more nutritious. The convolution of the ETSO Sunnels is used to mitigate the severity of Cayenne pepper, eliminate excessive paprika sweets. It is successfully combined with fresh and dried cilantro, parsley and dill, complements the taste and aroma of garlic, a chaber, black and red pepper. You can make spicy bouquets yourself using Georgian spices and spices.

Eggplant rolls

As we have already said above, the spice has a gentle nut aroma. It is perfect for fish dishes, a young lamb. Combined with chicken. Together with this spice, the taste of the game becomes more refined and saturated. Utso-Sunnelie Added to both broths, sauces (for example, in the famous sauce of Sazebel cannot do without this spice, as well as in Abkhaz Adzhik and Lobio), soups, to Basturma. Another recipe - Eggplant rolls .

Ingredients:

Eggplants - 4 pcs.

Onion - 1 ½ PC.

Fresh garlic - 6 teeth (can be replaced by dried)

Walnuts - 220 gr.

Wine vinegar red - 1 ½ t.L.

Fresh kinza - 1 beam

Coriander - 1 tsp.

Utso-Sunneli - 2/5 tsp

Pepper sharp green - ½ pcs.

Pomegranate - ¼ PC.

Water - ¼ Art.

Salt Marine - ½ tsp

Cooking:

Clean onions, garlic and grenades. Eggplants cut along thin layers. Soak eggplants in cold water and salt so that it completely hid the vegetables. In a preheated pan with an oil, fry eggplants to a golden crust. Eggplants should be elastic and soft. Put them on a paper towel to an excess fat stack. In the mortar, grind fine garlic, salt, coriander. Walnuts to skip through the meat grinder together with a half bowl. The rest of the bow is finely cut. Spicy green pepper clean from seeds and also chop finely. Fry onions on oil to transparency and softness. Add to a coolest mixture of garlic and coriander rods with bow, wine vinegar, Utso-Sunnel, green pepper, mix. Add boiled water (about 0.25 glasses), mix. Salt to taste. Add a handful of pomegranate grains, chopped kinsea greens and mix everything again. At each plate of eggplant evenly lay out the paste, roll in the roll. Put in the refrigerator for about an hour.

Adzhika

For the preparation of the dish you will need:

  • Acute pod pepper - 1 kg
  • Garlic - 0.5 kg.
  • Ground coriander - 1 cup.
  • Utso-Sunly - 1 cup.
  • Salt.

When choosing pepper it is better to stay on the variant of the average severity. Chile does not fit this recipe.

  1. We rinse the pepper in running water, jumped on the colander, let it seek (to crush the process can be put on a dry towel or flush with napkins).
  2. We remove seeds, streaks and tails in 0.7 kg of pepper. The remaining 300 grams leave as it is, integer, of course, cutting off the tail.
  3. Clean garlic. We skip it through the meat grinder together with pepper, if desired, you can use a blender. If the meat grinder is not electric, but manual, we repeat 3 times the procedure.
  4. To the resulting mixture, add salt, UESHO-Sunnels, coriander. Pretty stirred all the components.
  5. Adzhika can be in a liquid form, in which case it is ready to use. Adzhika thick consistency lovers need to send it to the fridge for 4 days. Over time, it compacts, the volume will significantly decrease. Duration thick adzhik is not tasty in pure form, but use when cooking soups, meat, fish, snacks.

Utso-Sunnelie

PHALY

Phali is a traditional Georgian dish, which in Georgia is considered to be lean. For its preparation, only vegetables and no meat are used. Such a snack is perfect for vegetarians.

What you need :

  1. Walnuts - 150-200 gr.
  2. Onions - 1 head.
  3. Garlic - 1-2 heads.
  4. Spinach leaves - 300-400g.
  5. Pomegranate - 1pc.
  6. Utso-Sunnel - 1.5 ppm
  7. Apple vinegar or lemon juice - 1 tbsp.
  8. Black pepper - pinch.
  9. Salt.
  10. Spinach need to rinse well, and disappear in boiling water for a few minutes. Then give a track of an extra liquid and leave to dry on the towel (you can get into the napkin).
  11. With the help of a blender, you need to grind walnuts (up to a homogeneous mass), onions and garlic with greens.
  12. In the nut mass interfer spinach, refuel vinegar or lemon nipple. Gently roll the resulting balls. Sprinkled with chopped nut. We send to the refrigerator to give a form.

All dishes prepared using the Seat-Sunnel seasonings have a pronounced nut aroma. This spice is able to give with even the most ordinary snack some piquancy. Finally, the aroma of dishes prepared from the Utso-Sunnel will remind you of an unforgettable country - Georgia.

Sources

  • https://culinarya.ru/utsho-suneli.
  • https://pripravkino.ru/spicery/UTSKHO-SUNELI.
  • https://ethnopolis.ru/product/madli-utsho-suneli-25g
  • https://gruziyagid.ru/kuhnya/priprava-utsho-suneli.
  • https://povkusu.guru/priprava-utsho-suneli-chto-eto-takoe/
  • https://zen.yandex.ru/media/id/5EEBC75F920F87D43B44CEA/uchosuNeli-chto-za-Speciia-5F57B31722E26E081AAAB4C1
  • https://fb.ru/article/136302/utsho-suneli-zagadochnaya-gruzinskaya-priprava-chto-priprava-chto-vhodit-sustav-utsho-suneri.
  • https://notefood.ru/pitanie/obshie-voprosy/utsho-suneli-opisanie-svojstva.html
  • https://gurmadze.ru/blog/statyi/ucho_suneli.
  • https://zen.yandex.ru/media/aidigo/ucho-suneli-chto-eto-za-prianost-5e26c3ed9c944600b23daa55
  • https://gruziapro.ru/ucho-suneli-recepty-prigotovlenija/

In Georgian cuisine, when preparing traditional dishes, it is almost always used refueling. Their impact attracts the necessary sharpness and piquancy dish. Tourists visit the Transcaucasus annually to ride unforgettable sensations again when using foreign delicacy. In almost every Caucasian cuisine there is a seasoning UCU Sunnel.

Utso Sunnelie

Description of popular spice

Before adding this mixture to the food, people pay attention to the name. In this phrase, the role is played by the segment "UDSO" that translated into Russian means someone else's. The additive speech "Sunnels" means spice, as something delicious and not easily accessible.

The seasoning of the USO-Sunnels includes the necessary trace elements for our health:

  • Calcium;
  • magnesium;
  • phosphorus;
  • manganese;
  • zinc.

Utso Sunnelie

For manufacture, a plant, called a blue fengiver, is used. Without breaks, the grass is grown abroad, but exports are noticeable and from Europe, so it does not deliver the necessary number of fenugreek.

There are many species of appropriate plants, and for the manufacture of refueling there is also a hanied fenugreek. A spice made from such a flower is called Shambhala. After the sample, a bitter and unsaturated taste will be noticeable, but inexperienced amateurs sometimes compare it with Utso-Sunnels. Often, a lounge is used in confectionery purposes due to spicy taste.

With initial processing, the seeds of the blue fenugreeka do not have a characteristic odor, only after the prepared dryer is revealed unforgettable fragrance. It is because of this, a sharply changing, smell, the people came up with such a unique name.

High-quality Georgian additive is obtained only thanks to the pods, but there can sometimes notice the stalks of plants that do not smell as part. The result of adding leaves make the item cheaper, only when using such a composition will not bring a pronounced fragrance.

Beneficial features

Regular use of food with the addition of a blue fenugreeka not only improves appetite, but also has a positive effect on the human digestive system. Enveloping properties will be useful to people with complications in the gastric path, with gastritis or irritation of the mucous membrane. The process of the vascular-blood system will be restored, which is useful in hypertension. Perfectly removes various kinds of toxins and slags.

Utso Sunnelie

Some experts recommend that the seeds of the Fenugger are precisely the replacement of drugs against various diseases and viruses.

Georgian seasoning, when eating, should not exceed 100 grams per person. Contraindicated to use people suffering from diabetes, hormonal failure or thyroid disorder.

The unique chemical composition of the Seats-Sunnel seasonings favorably affects the state of the epidermis, nails of hands and feet and hair throughout the body, saturating the body with the necessary minerals. The vitamin structure of the composition of the UAHHO-Sunnel implies the set of groups B and the main components of A, C, P, and E.

Application of spices

In a foreign cuisine, the USO-Sunnels applies in almost every recipe. A great contribution to the magic spice contributed to:

  • Fish dishes;
  • meat blanks;
  • vegetables;
  • soups;
  • Podliva.

Utso Sunnelie

It is possible to use the seasonings in a wide variety of recipes made by your own hands, thanks to the original fragrance and taste

Often, Caucasian spice combines with Bulgarian peppers, because this vegetable is capable of to some extent compensate for emerging bitterness in refueling from a hanized fenugreek.

Fenugreque seeds are more often used to baking bread, because the combination with the dough gives piquancy.

It is worth adding only a pinch of the UWO-Sunnels and the dish will be considered the truth of Georgian. The best spice manifests itself when cooking tasty sazebel or saziva sauce, Abkhaz Adzhika and Lobio.

One of the popular methods of using the spice is to envelop the mixture with the cutting of the Basturma (dried meat). A unique nutty taste gives saturation, a thin and strong smell is felt.

Utso Sunnelie

Some people say that this spice arose strictly from Indian peoples, although Georgians have been used for many years.

Some of the most successful experiments when using submetage occurred with tobacco chicken, Khachapuri, Kharcho, Hashi and Kuchmachi. In traditional Caucasian preparations necessarily include this sweetness, despite its extraordinary name.

How to replace the spice

If nearby did not turn out to be a large market or an extensive store, then you can replace the sprinkle on Khmeli - Sunnels. If the manufacturer replaces the ingredients -forward proportions already radically change the entire structure of the fragrance. The ETSO-Sunnel additive is characterized by the fact that it is as a separate spice, when the whole balanced mixture of 13 seasonings is included in Khmeli-Sunnel.

For a delicate replacement variant, ground fengher is used. It contains seeds that give the dish the necessary nut taste.

The Utso-Sunnels in some way is assorted for Khmeli-Sunnel, because these two powders can be interconnected for a double effect. Although many people think that adding extra products to the finished refueling of the waste of time and money - Patriots of Georgia only on the culinary history of their ancestors add the necessary proportions.

Utso Sunnelie

Cookinists note that the Utso-Sunnels from Khmeli-Sunnel is slightly different in taste, as they add exclusively to give an edible appearance. Experienced tastors are spoken, on the contrary. For such a sauce as Satsibels, other spices do not fit at all, because the key nut aroma, which attaches the UDO-Sunnel, disappears.

Where you can get the seeds of a blue fenugreek

To get a Georgian spice you need to know where to go. Such a sprinkle can be found in certain stores or in people of Georgian origin. For Russian amateurs, you can try happiness in Moscow in the Doromylovsky market. There is about hundreds of mixes from foreign countries, at a low cost. Before traveling for Uhuha-Sunnels, it is recommended to keep a map or guide with you to know where to keep the way.

Many grandmothers collect a fenugreek at the time of his flowering, but they have only the stems and leaves under drying, so there is a lot of strength for high-quality powder. It will be difficult for those who have never seen and have not tried this mixture, the original composition is replaced with a fake, but the price leaves the same, to earn more money - you need to be careful.

The Utso-Sunnels seasoning deserves attention to at least by the fact that it is indispensable by Georgians. It combines perfectly with various types of dishes, giving an unforgettable fragrance. It is a good doping for human health, filling the body with useful trace elements.

Possession of art to prepare original seasonings is considered in the cookery of the highest pilot. No spicy herbs do not do any kitchen in the world. Just somewhere spices are laid less, and somewhere without them can not be done. For example, in Georgia without fragrant herbs, you can not submit a single meal. There, the prescriptions of seasonings were improved in the centuries and the ideal proportions of spicy mixtures were made.

The most popular Georgian spice

Utso-Sunnels and Hmeli Sunnels: We understand the Georgian seasoningsKhmeli-Sunly, perhaps the most famous of the Georgian seasonings. This seasoning is composite: it includes several spices at once. The advanced composition of the hops-Sunnel may include up to 12 ingredients, basic - only six: red hot pepper, maranoran, coriander, dill, saffron and basil. But since GOSTs on Khmeli-Sunnels have not yet been developed, the composition of this seasoning may vary depending on the preferences of the seller or the compiler of the mixture in very wide limits. By the way, Khmeley in Georgian is dry, and Sunnels are spice. Hvel-Sunnels are in the locker even those who have never dreamed of swallowing the preparation of chakhochiba or saziva.

Looks hops-Sunnels as a small powder of greenish brown. The aroma of this seasoning is strong and very recognizable. Khmeli-Sunnels are quite universal seasoning: both to meat, and to fish, and the vegetables fit perfectly. The main thing is to put the hops-Sunnels follows carefully, otherwise the seasoning will take the taste of the main dish. But about the seasoning with a similar name - Utso-Sunneli - many were not heard at all, although without her Georgian cuisine is also impossible.

"Alien fragrance"

Utso-Sunnels and Hmeli Sunnels: We understand the Georgian seasoningsUtso-Sunneli - a spice is very interesting. First, due to taste. If you put in the dish of the UWO-Sunnel, the food acquires a delicate nut flavor. Secondly, the public is still arguing, what kind of grass goes to prepare this seasoning. After all, "UPSO" in Georgian means - someone else, not yours. But there is an explanation to everything. The ETSO-Sunnel's spice is prepared from a blue fenugreek. This is a plant with blue clover flower. In the fresh form, the grass does not show any outstanding aromatic qualities. But in the dried state of its pods and seeds acquire an exceptionally pleasant fragrance. Because of this, the fenugreek is blue and unarked by Utso-Sunnel, but not in the sense that the spice is not his own, but that the aroma "suddenly appears", "appears unexpectedly, nowhere." By the way, the Blue Fastellite is not at all the Georgian endemic: it is grown in many countries, and in Russia known as the blues of blue.

Used the UCHO-Sunnels and separately, and together with other spices. According to the canons of Georgian cuisine, Utso-Sunnels enters the advanced composition of Khmeli-Sunnels in obligatory. Also, the Utso-Sunnels are put in the sails Svanuri Marili. It is important to know that the fenugreets are generally a lot, and how spice uses not only a blue fenugreek, but also a fenugreek (sambala). The flavors of these fenuggers are similar, but the shambal is more bitter. It is important not to confuse them among themselves.

One of the most famous spices of Georgia - Utso-Sunnelie . But still it is not as popular in our kitchen, unlike the Georgian seasoning - Khmeli-Sunnels, which many add almost everywhere. Only here the Utso-Sunnel is part of Khmeli-Sunly, which many may not know. Today we will tell you in detail about this amazing spice.

Utso-Sunsel, he is a Blue fenugreek - a grassy plant of a family of legumes. It uses his ground dry seeds as a spice. A fenugreek is growing in Asia, in Georgia, in the Caucasus, in Europe and America. The most popular fenugreek received in Georgian cooking, bringing a gentle nut taste to dishes. In the fresh form, the fenugger practically does not have any taste, no smell. It is revealed only when dried. We also recommend also to dry the fenugreek in a pan to reveal the fragrance and make up the fragrances of other dishes ingredients.

Useful properties of the ETSO-Sunnel or Prying

Utso-Sunnelie has an incredible amount of benefit. The fenugreeka includes potassium, calcium, magnesium, sodium, phosphorus, iron, manganese and zinc. Vitamins A, C, E, P and many vitamins of the group V. are very useful to use women in their diet when feeding and to maintain the desired number of hormones. The Utso-Sunnel also has a favorable effect on the work of the digestive system, especially when gastritis or irritation of the gastric mucosa. It helps to improve the blood formation process, normalize the work of the cardiovascular system, strengthen the blood vessels, remove toxins and slags from the body. Due to the necessary vitamins and trace elements, it has a positive effect on the state of the skin, nails, hair, as well as on immunity.

Utso-Sunnel and Hmeli Sunneli

And what is the difference between UDO-Sunnels and Khmeli-Sunneli ? For the uninitiated it may seem that this is about the same thing, and in some recipes it is possible to replace the unknown ETSO-Sunnel on the familiar hops-Sunnels, but it is not so at all. Let's deal with. Hvel-Sunnels is a seasoning, which includes up to 12 different spices. Distinguish the full composition (basil, sharp red pepper, parsley, celery, dill, coriander, bay leaf, char, mint, marsh, untso-sunnels, hypodmint and vintage saffron) and abbreviated (acute red pepper, dill, coriander, maranoran, saffron ). But every hostess will always have its own corporate secret recipe for the seasoning of Khmeli-Sunnel.

And, as you could see, in the extended composition Hop Sunneli Present I. Utso-Sunnelie . Yes, it is part of the seasoning, because This is a spice and replace one other exactly will not work, because they have a completely different taste and aroma.

Utso-Sunnel in cooking. Application

As we have already said above, the spice has a gentle nut aroma. It is perfect for fish dishes, a young lamb. Combined with chicken. Together with this spice, the taste of the game becomes more refined and saturated. Utso-Sunnelie Added to both broths, sauces (for example, in the famous sauce of Sazebel cannot do without this spice, as well as in Abkhaz Adzhik and Lobio), soups, to Basturma.

Recipe for rolls from eggplant from Utso-Sunnel
Recipe for rolls from eggplant from Utso-Sunnel

Ingredients:

Eggplants - 4 pcs.

Onion - 1 ½ PC.

Fresh garlic - 6 teeth (can be replaced dried )

Walnuts - 220 gr.

Wine vinegar red - 1 ½ t.L.

Fresh kinza - 1 beam

Coriander - 1 tsp.

Utso-Sunnelie - 2/5 tsp.

Pepper sharp green - ½ pcs.

Pomegranate - ¼ PC.

Water - ¼ Art.

Maskaya salt - ½ tsp

Cooking:

Clean onions, garlic and grenades. Eggplants cut along thin layers. Soak eggplants in cold water and salt so that it completely hid the vegetables. In a preheated pan with an oil, fry eggplants to a golden crust. Eggplants should be elastic and soft. Put them on a paper towel to an excess fat stack. In the mortar, a finely chopped garlic, salt, coronalr. Walnuts to skip through the meat grinder together with a half bowl. The rest of the bow is finely cut. Spicy green pepper clean from seeds and also chop finely. Fry onions on oil to transparency and softness. Add to a coolest mixture of garlic and coriander rods with bow, wine vinegar, Utso-Sunnel, green pepper, mix. Add boiled water (about 0.25 glasses), mix. Salt to taste. Add a handful of pomegranate grains, chopped kinsea greens and mix everything again. At each plate of eggplant evenly lay out the paste, roll in the roll. Put in the refrigerator for about an hour.

Georgian cuisine is loved by many people. It seals a rich variety and stunning taste and aromas of their dishes. Promotions to achieve saturation, which are generously used by Georgians in their rough. One of these spices, which is associated with the Caucasus with the Caucasus is the UDO-Sunnel.

What is UDO-Sunnels?

The Utso-Sunnels are the dried and fastened seeds of the fenugreek blue, plants growing on the entire European territory of the Eurasian mainland.

Taste and smell

The living plant does not smell and taste, in culinary purposes used by its dried parts. Right seeds have a pleasant fragrance with a walnut tinge, which is transmitted by dishes and reveals their taste.

The composition of the seasoning

This spice is monocomponent. That is, it consists of only one ingredient - the hammer seeds of the fenugreek.

How and how much to store?

The fresh seasoning, the more intense its fragrance and more prosecuted qualities. Therefore, the greatest value represents only ground grains.

You can store a spice up to two years. It must be in a dense closed glass dishes or paper package, in a dry, dark place, at a temperature not higher than 25 ° C. The correct storage conditions will help extend the taste properties of seasonings.

Chemical composition and nutritional value

A rich chemical composition containing vitamins and ethers makes a fenugreek blue pretty useful grass. Even in the form of a spice from ground seeds, it still contains vitamins of the group B, A, C, R.

The nutritional value of the seasoning is as follows: in 100 g. The product contains 186 kcal, of which 7.9 - protein, 2.4 - fats, 39.7 carbohydrates.

Useful properties and contraindications

Utso-Sunnel has an impact not only for taste receptors, but also on the whole body.

UPSO-Sunneli

The fragrant spice is useful in many female diseases, it helps to establish the work of the body and slow down the course of the disease.

Regardless of the floor and age, the Georgian seasoning of UTSO SUNEL can be used to raise immunity, it increases the protective properties of the body.

Seasoning seasoning favorably affects the condition of hair, nails, bones and teeth, it also implants skin condition.

Harm and side effects

The main contraindication to the use of spices is allergic to its components, in this case, on a fenugger. Such a phenomenon is rare, but people prone to any allergic reactions should be careful.

It is also not recommended to use in large quantities of seasoning people with diabetes, hypertension, hormonal disorders, disorders of the thyroid gland.

Harm is not studied to the end, but there is an assumption that a large number of seasonings can exacerbate the course of the disease.

How to choose and where to buy?

You can buy the most recent and high-quality seasoning where it is actively used, for example, in Georgia. But not everyone has the opportunity to make such a journey due to the purchase of spices, so you can search more accessible options.

If you choose the ETSO-Sunnel on the market, pay attention to the color of the seasoning. It should be dark green, closer to brown. The smell may not be very intense, it will reveal better when adding to dishes.

The texture should not be a small dust, if you can consider that the hammer seeds are a good sign.

When buying a spice in the supermarket, choose only a reliable and verified manufacturer.

Application in cooking

The main way of using the USO-Sunnel, of course, cooking.

What dishes fits seasoning?

Seasoning is used in Eastern, European and, naturally, Georgian cuisine. It is suitable for hot meat and fish dishes, also perfectly shake the taste of cooked vegetables. Most often, it can be found in such dishes, like Phali, Lobio, Satzivi, Hinkali, Tobacco Chicken, Kuchmachi, Adjapsandal.

What spices are combined with?

In addition to the Utso-Sunnels, something acute is added to meat dishes, since the fenugreek does not give such an effect. The spice is perfectly combined with all kinds of peppers, garlic, coriander, camber, nutmeg and laurel sheet.

How to replace the UDSHO-Sunnel?

It is difficult to come up with a full-fledged replacement for this seasoning, but if there is no possibility to get it, then you can use the mixture into which the ETSO-Sunnels will already be included, along with other spices.

Most often, it can be found in the composition of Khmeli-Sunnel, another Georgian seasoning, which can be partially replaced by the desired spice, although this is not a complete analog.

Popular recipes

We present a list of dishes that are unthinkable without the Spice of Uzo-Sunnels.

Harcho

Favorite all acute Georgian soup.

List of ingredients:

  • Beef - 500 gr.;
  • Walnuts - 100 gr.;
  • Rice round - 100 gr.;
  • Tomatoes without skin or tomato paste - 50 gr.;
  • Tkemali - 50 gr.;
  • garlic - 5-7 large teeth;
  • Spices - red pepper, Utso-Sunnel, fragrant pepper, pepper pepper.

Cooking method:

A broth is boiling on beef, then the meat is cleaned. In two liters of broth until readiness, rice is boiled, then tomatoes, garlic, tchemali, crushed walnuts, spices are added. Meat cut into cubes and also sent to the soup. The finished dish is decorated with cilantro or parsley.

Satzivi

This Georgian dish is most often prepared from the chicken, but another non-fat bird, for example, turkey is suitable.

List of ingredients:

  • Chicken or turkey - 1.5 kg;
  • Walnuts - 150 gr.;
  • Garlic - 3 large teeth;
  • Spices - Saffron, Coriander, Pepper.

Cooking method:

First you need to cook the whole chicken, get from the broth, save hot.

For the preparation of sauce, which is also called Satziva, it is necessary to grind garlic and nuts in a meat grinder, dilute a mixture by broth to the desired density. Pour the resulting mixture sliced ​​on the portion pieces of chicken and put on fire. Add spices and bring on slow heat to a boil. The dish is served with greens.

Lobio

The most famous Georgian bean dish.

List of ingredients:

  • Beans dry - 230 gr.;
  • Walnuts - 70 gr.;
  • garlic - 2 teeth;
  • Onions - 2 bulbs;
  • Basilica greens, parsley;
  • Wine vinegar - 1 tbsp. the spoon;
  • Spices - Utso-Sunnel, salt, red ground pepper.

Cooking method:

  1. On the night, soak the beans, the next day put it to boil until readiness (about an hour).
  2. On the frying pan to pass onions, enter the finished beans there, add a basil, loss with a spoon of wine vinegar, salt, pepper, stew 20 minutes.
  3. Separately chop nuts with garlic, mix with red pepper. Fill the resulting mixture of cooked beans, add chopped green parsley into hot dish.

What is the difference between the UDO-Sunnels from Khmeli-Sunnel?

Despite similar names, these spices are completely different. It combines them only belonging to Georgian cuisine and use in similar dishes.

The main difference is that Sunly seasoning is only one of the same unchanged component, and Khmeli-Sunnels is a mixture of spices, with a rather diverse composition.

Each Georgian mistress and each manufacturer of spices make it to their taste, adding different spices and herbs. There is a traditional list of components of Khmeli-Sunnels, but it varies in both the number of components and according to the proportions. However, the chaman (fenugreek) is almost always part of Khmeli-Sunnel.

Chef Tips

The use of UDSHO-Sunnel has several rules that are not all guessed.

  • add spice only in hot dishes otherwise she will not reveal their fragrance and will not give the dish the necessary taste;
  • To avoid bitterness in dishes , make sure that the seasoning was made precisely from the blue fenugreek, unscrupulous sellers often sell the crushed seeds of the Sennik, he has a different taste;
  • before roasting meat or vegetables, in a pan can be in oil Him Udsko-Sunnel , if necessary, after a couple of minutes, remnants of seasoning removes, oil is powered by a nut aroma and will transmit it a dish;
  • Despite the fact that the seasoning does not have a pronounced sharpness or stalking aroma, Do not stand with her One teaspoon is quite enough for lunch for the whole family.

Relevant consumption of fragrant seasoning from the seed of a fenugreek, transforms the majority of dishes, forcing your guests to ask the recipe of such a dish.

Utso-Sunneli - Cooking Recipes

It is difficult to imagine the culinary art of Georgia without fragrant spices. They not only give dishes with an appetizing aroma, but also double their diversity. One of the most famous Georgian seasonings is the ETSO-Sunnel.

Utso-Sunnelie

Useful properties and composition

Utso-Sunnel - seasoning light yellow, with a pronounced nut odor. To make her cooking use a plating a blue fenugger. Seasonings from a fenugreek in European countries are called Fenugrek.

Walnut aroma fenugreek acquires only after drying and bagging on the man. Fresh-plated plant of pronounced smell does not have.

The seasoning includes minerals:

  • Potassium -750mg.
  • Phosphorus - 300 mg
  • Magnesium - 180 mg
  • Calcium - 169 mg
  • Sodium - 70 mg
  • Iron 35 mg.

In addition, the spice is rich in valuable vitamins: vitamin C, pyridoxine, thiamine, riboflavin, vitamin A.

Due to its composition, the seasoning has a variety of useful influences:

  • Stimulates the digestive system.
  • Strengthens vessels.
  • It has a diuretic action, treats the urinary system.
  • Promotes the prevention of dysentery and disorder
  • Improves appetite.
  • Helps support immunity, increases the tone.
  • Improves the condition of the skin, hair and nails.
  • It has a positive effect on the cardiovascular system.

Utso-Sunnelie

What is the difference from hops-sunnel

According to the consistency of Khmeli-Sunnels looks like a powder. Utsko-Sunly usually has a small grain. If the Utsko-Sunnels are crushed into dust, then this indicates an improper method of manufacturing spice.

The Utso-Sunnel in its composition has only one component - roasted seeds of a blue fenugreek. She does not contain more ingredients. Its color light green. The spice is contained in a large number of multicomponent seasonings.

Khmeli-Sunneli is a multicomponent seasoning. It includes a lot of spicy herbs and different ingredients, including the Utso-Sunnels. In the classic view of the seasoning should contain 12 components, however, 6-8 component compositions are found.

     The composition of Khmeli Sunnels includes:
  • Coriander
  • Marjoram
  • Basil
  • Utso-Sunley (seeds of the fenugreek)
  • Dill
  • Acute red pepper
  • Parsley
  • Saffron
  • Celery
  • Mint
  • Savory
  • Bay leaf

Application in cooking

Utso-Sunnels Universal seasoning for all meat dishes, fish, vegetables. It will be good to combine in broth, soups, soups. You can add a spice in different solutions and sauer cabbage.

In Europe, the addition of UDSHO-Sunnels is also common in bread and green cheeses.

In Georgian cuisine, the spice is required when preparing Lobio, Basturma, Adzhiki, Sazebel and Satziva sauces.

Thanks to the pronounced nut taste, the seasoning has proven itself in the preparation of birds. She adds her special piquancy and immediately reminds of Georgia.

Utso-Sunnelie

What are combined with

With this specialist combined well:

  1. Garlic
  2. Coriander
  3. Spicy pepper (red)
  4. Kinza (dried and fresh)
  5. Adzhika
  6. Savory
  7. Reproach
  8. Bay leaf
  9. Basil

Dishes using seasoning

We present some recipes with the successful use of UDSO-Sunnels.

Recipe 1. Adzhika.

For the preparation of the dish you will need:

  • Acute pod pepper - 1 kg
  • Garlic - 0.5 kg.
  • Ground coriander - 1 cup.
  • Utso-Sunly - 1 cup.
  • Salt.

When choosing pepper it is better to stay on the variant of the average severity. Chile does not fit this recipe.

  1. We rinse the pepper in running water, jumped on the colander, let it seek (to crush the process can be put on a dry towel or flush with napkins).
  2. We remove seeds, streaks and tails in 0.7 kg of pepper. The remaining 300 grams leave as it is, integer, of course, cutting off the tail.
  3. Clean garlic. We skip it through the meat grinder together with pepper, if desired, you can use a blender. If the meat grinder is not electric, but manual, we repeat 3 times the procedure.
  4. To the resulting mixture, add salt, UESHO-Sunnels, coriander. Pretty stirred all the components.
  5. Adzhika can be in a liquid form, in which case it is ready to use. Adzhika thick consistency lovers need to send it to the fridge for 4 days. Over time, it compacts, the volume will significantly decrease. Duration thick adzhik is not tasty in pure form, but use when cooking soups, meat, fish, snacks.

Utso-Sunnelie

Recipe 2. Harcho Soup.

Another traditional prescription of Georgian cuisine, which is impossible without using the ETSO-Sunnels.

To reduce the level of cholesterol and better digestibility, we will replace traditional beef in the recipe, on chicken meat.

Components of dishes:
  1. Chicken meat - 1 kg.
  2. Rice - 150-200gr (better long, crude).
  3. Tomatoes - 400g.
  4. Onion onion- 2-3 heads.
  5. Adzhika - 3 tbsp.
  6. Tkemali - 1 tbsp.
  7. Garlic - 4 teeth.
  8. Juice 0.5 lemon.
  9. Utso-Sunly - 2 tsp.
  10. Red ground pepper - 1 tsp.
  11. Bay sheet - 2 -4 pieces.
  12. Cinema greens, dill, parsley

Utso-Sunnelie

  1. Wash the chicken and clean the skin. Separate chicken meat on medium sized pieces. Pour the chicken with 3 liters of water, cook on a small fire. The main thing is that the meat is mild, not to digest it.
  2. Clean the tomatoes from the skin, it can be easily done by immersing them in boiling water for a few minutes. Cut fine.
  3. Fucking onion with small cubes, thin circles garlic.
  4. Grind greens.
  5. It's time to add rice to broth. Before this, do not forget it well well.
  6. While it is cooked in broth rice, we are preparing a roast of onion, adzhika, tchemali sauce.
  7. All this connects with the soup, mixed thoroughly.
  8. 10-15 minutes before the removal from the fire in the soup is put by the USO-Sunnel, red ground pepper, coriander, bay leaf, salt and tomato refueling.
  9. After turning off the fire, the dish must be broken by 15-20 minutes before use.
  10. Before serving, the Harcho soup decorates the greenery, they add sour cream.

Utso-Sunnelie

Recipe 3. Phali.

Phali is a traditional Georgian dish, which in Georgia is considered to be lean. For its preparation, only vegetables and no meat are used. Such a snack is perfect for vegetarians.

What will take:

  1. Walnuts - 150-200 gr.
  2. Onions - 1 head.
  3. Garlic - 1-2 heads.
  4. Spinach leaves - 300-400g.
  5. Pomegranate - 1pc.
  6. Utso-Sunnel - 1.5 ppm
  7. Apple vinegar or lemon juice - 1 tbsp.
  8. Black pepper - pinch.
  9. Salt.
  10. Spinach need to rinse well, and disappear in boiling water for a few minutes. Then give a track of an extra liquid and leave to dry on the towel (you can get into the napkin).
  11. With the help of a blender, you need to grind walnuts (up to a homogeneous mass), onions and garlic with greens.
  12. In the nut mass interfer spinach, refuel vinegar or lemon nipple. Gently roll the resulting balls. Sprinkled with chopped nut. We send to the refrigerator to give a form.

All dishes prepared using the Seat-Sunnel seasonings have a pronounced nut aroma. This spice is able to give with even the most ordinary snack some piquancy. Finally, the aroma of dishes prepared with Utso-Sunnel will remind unforgettable country -Gruzia.

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One of the legendary seasonings in Georgian cuisine - Utso-Sunneli. She is known and under a different name - a blue fenugreek. On the facilitator.ru you will receive useful information about the seasoning of the USO-Sunnel: what it is, in which dishes are added and much more.

What is Utso-Sunnel

This is a mixture of dried crushed inflorescences and ground seeds and pods of a blue fenugger (Trigonella Caerulea), which is used as seasoning for meat, fish and vegetables.

This is a frequent ingredient of Georgian dishes - Adzhika, Lobio, Chakhokhbil, Sazebel, Phali, Kabab. The Utso-Sunnels is added to the cheeses to give them a unique taste and an unusual pale green color (for example, in the Swiss solid cheese "Shabcyger"). Seasoning flavory tea is used when baking bread. This is one of the components of the Svan Salt, Sazebel Sauce, the seasonings of Khmeli-Sunnels.

From Georgian Utso-Sunnels translated as "alien seasoning".

What does ulcho-sunnel look like - photo

Usually, seasoning is sold in the form of a yellowish -erous-brown powder consisting of ground pods, inflorescences and seeds.

On the photo seasoning Utso-Sunnel

general description

The blue fenugreek is a flowering annual plant with blue flowers with a height of 50-90 cm.

Latin name - Trigonella Caerulea. It belongs to the same family of legumes (Fabaceae), which is familiar to everyone and Greek fasherente (Trigonella Foenum-GraaCum).

Grown in Georgia, Europe, America, the European part of Russia. The wildlock is found in the Alps, in the Mountains of Eastern and Southeast Europe and the Caucasus.

The leaves are oblong, up to 5 cm long, gear along the edges. Highelistic twice as shorter than the whisk. Vintage 6-7 mm long.

Inflorescences thick, spherical. Flowers from April to May, and seeds ripen in May-June.

The pits are slightly bent, up to 4-5 mm. Seeds are small and elongated.

Stock Foto Flowers and pods Plant blue spotter (Trigonella Caerulea).

Photo of the Seeds of the Blue Fenugreece (Trigonella Caerulea).

The composition of the USO-Sunnel

The parties of the USO-Sunnels are part of different parts of a blue fenugreek plant:

  • inflorescences;
  • seeds;
  • Pods.

They are dried and crushed.

Stems are not used as a spice, since they have almost no fragrance.

What smells and what taste

The dried leaf of the blue fenugreek is a spicy taste, and the seeds are similar to the roasted seeds of an ordinary fenugreek, only less bitter and more pleasant. They barely catchy fragrance, which is revealed in hot dishes. If the seasoning is heated on a dry pan, it will acquire a nut taste.

In general, the taste of the USO-Sunnel soft, slightly sweet, resembles walnuts, autumn leaves and maple syrup at the same time.

How to choose and where to buy

The Utso-Sunnels can be found in specialized stores and in the department with seasoning supermarkets of large cities.

When choosing, pay attention to the date of manufacture and external characteristics of the spice:

  • The color of a good product is greenish, closer to the dark;
  • In the low-grade and cheap UTI-Sunnel, the stems are contained, which significantly reduces the intensity of the aroma, since these parts of the plant do not smell;
  • High-quality seasoning should not be very crushed.

Buy a well-packed seasoning, it should not be subjected to long-term effects of light, air and moisture.

How and how much to store

The Utso-Sunnels are stored in a tightly closed glass dishes in a cool dark place at a temperature not higher than 20 ° C. Do not keep it next to the stove and washing. So seasoning will retain its properties up to six months. In violation of the storage conditions, the shelf life of the ETSO-Sunnel will be significantly reduced.

To check whether it is more suitable for use, take a pinch seasoning, squeeze between your fingers and sniff. There should be a pleasant smell. If you do not feel right away, the spice, most likely, has already lost most of its essential oils.

What is the difference between the UDO-Sunneli from Khmeli-Sunneli

The Utso-Sunnels are part of another seasoning - Khmeli-Sunnels. Due to the similarity of the names, they are sometimes confused. That is the difference between them:

  • Hop-Sunnels are a complex, balanced mixture of spices. May contain about thirteen components. Among this list - Utso-Sunneli (blue fenugreek). Read more in this publication.
  • Utso-Sunnel - seasoning from one ingredient (different parts of one plant called a blue fenugreek).

How to replace the UDO-Sunnel

A mixture of Hop-Sunnels does not replace the blue fenugger. With this seasoning, the dish will have a completely different taste.

  • The best replacement is the dried leaves of the usual fenugreek, which are sold in stores with Indian products. They are called the leaves of Shambhala "Casuri Methi" (Kasoori Methi).
  • In the extreme case, Utso-Sunnels can be replaced by the seeds of the usual fenugreek. One teaspoon seasoning corresponds to 6 crushed seeds.

Application in cooking

Utso-Sunnels are usually combined with other spices with garlic, coriander, charker, red pepper. Press is well combined with walnuts, tomatoes, meat, poultry, fish.

In Georgia, Basturma rushes with it, add to Adzhik, Lobio, Satziva and Sazebel Sauce.

In addition to traditional Georgian dishes, the UPSO-Sunnels can be used to deliver:

  • salads;
  • Failure baking;
  • chicken minced
  • Soups from lentils and peas;
  • Vegetable and meat stew;
  • Spinach dishes.

How much to add: to start ⅓ - ½ h. L. Uso-Sunnels on 3-4 servings, then adjust the amount to your taste.

Benefit and harm

Nutritional value per 100 g of Utso-Sunnels:

  • Proteins - 7.9 g
  • Fats - 2.4 g
  • Carbohydrates - 39.7 g
  • Calorie - 186 kcal

Useful properties of a blue fenugreeka (Trigonella Caerulea):

  • stimulates menstrual cycle;
  • has a diuretic effect;
  • reduces gas formation;
  • stimulates appetite and improves digestion;
  • facilitates colds.

Contraindications: pregnancy and breastfeeding, individual intolerance.

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