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Khmeli-suneli hops are one of those seasonings that can radically change the perception of the taste and aromatic qualities of a dish. If some spices give a barely noticeable range of flavor and aromatic shades, then when adding hops-suneli to any culinary combination, it is important to know that it will acquire a completely new gastronomic image!
The composition of Khmeli-suneli includes:
Sometimes the list of spices is expanded and peppermint, fenugreek, hyssop, savory, bay leaf are added to the composition of Khmeli-suneli.
All herbs are dried and crushed. Each component, except saffron and red pepper, is added to the composition in equal proportions.
In appearance, hops-suneli is a loose muted yellow or brownish—gray fine-grained suspension. The aroma is pronounced, spicy. It is almost impossible to repeat this combination with the use of other herbs. But it is worth noting that it is simply impossible to remain indifferent to hops-suneli. This seasoning is either like it or not. And the thing is that it is very bright.
To evaluate the benefits that Khmeli-suneli brings to the body, consider the energy and chemical composition of this combination.
This seasoning is rich not only in flavor and aromatic shades, but also in useful substances.
The composition of hops-suneli includes:
Per 100 grams of product: protein – 5 grams, fat – 40 grams, carbohydrates – 10 grams. 447 Kcal per 100 grams of product.
Basil: this spicy herb gives the composition a bright refreshing note. The taste of the dish acquires a subtle piquant shade. The aroma of basil whets the appetite. The herb itself helps to improve digestion, has a carminative effect, disinfects and relieves inflammation.
Parsley: enhances the appetizing note of the dishes, shades the peppercorn and gives the composition a fresh alluring aroma. This spicy herb is good for digestion. Eliminates colic, flatulence, promotes hematopoiesis.
Marjoram: this spice has a sweet tint of aroma. By adding such a spice to the dish, you can confidently count on enhancing the taste. Marjoram is good for the digestive system. Heavy food is easier to digest with this supplement.
Saffron is a royal spice that gives any food a noble aromatic note. This spice is famous for a huge number of useful properties.
Red pepper: this spice shades and makes the taste piquant. Peppercorn in the dish is needed not only for the feast of taste, but also for “good for”. It is known that red pepper has an anti-inflammatory, antibacterial effect.
Coriander: this spice adds culinary comfort and attractiveness to dishes. Inhaling the subtle aroma of coriander, you will feel a growing appetite. The benefits of this spice are undeniable. Improves digestion, has analgesic, anti-inflammatory effect.
Peppermint is a spicy herb that gives any dish a spicy note. Mint refreshes and soothes. The supplement is good for digestion, hematopoiesis, metabolism.
Hyssop is a spice with a unique honey flavor. The spice is famous for its pronounced antibacterial and anti-inflammatory effect. Hyssop is good for cough, stomatitis, sore throat and other oral diseases.
The seasoning harmonizes very well with the following components:
With the addition of Khmeli-suneli, a huge number of first and second courses are prepared. This seasoning sets off the taste and aroma of sauces well. Add a pinch of suneli hops to salad mixes and vegetable salad dressings.
It is worth noting such classic dishes of Caucasian cuisine, in which the addition of hops-suneli, if not necessary, is highly desirable:
By adding a little seasoning to the mushrooms, you will get an incredibly delicious dish. Stewed string beans with the addition of hops-suneli seems to become more satisfying and acquires a subtle alluring aroma. You can add suneli hops to any dishes made of red and white beans. It will taste great if you add seasoning to stewed tomatoes, eggplants, bell peppers. Well, the classic “tongues” of eggplant with grated nuts and soy cheese will turn out great if you add a pinch of suneli hops to the filler.
It is important to understand that hops-suneli is a rich and bright flavor additive. Therefore, you should not get too carried away with adding this seasoning. With the help of Khmeli-suneli, you can decorate, but easily spoil the culinary composition.
It is recommended to take no more than 1 teaspoon of seasoning per one standard (2.5–3 liters) container for cooking. However, when cooking, you should first of all be guided by the recipe of a particular dish. Somewhere a small pinch of hops-suneli is enough, and somewhere you will have to add 1/3 or ½ teaspoon.
It is also important to take into account your own taste preferences. Not all people like Khmeli-suneli. However, those who are crazy about this seasoning do not always prefer to put it as much as indicated in the recipe. Before determining for yourself the scope of the volume of adding hops-suneli to dishes, it is worth trying the additive in small quantities. This will allow you to understand how much this aromatic combination really suits your taste and whether it is relevant for the chosen culinary composition.
