Chaman for barbecue. Chaman seasoning: use in cooking. Armenian kebab recipe

What to plant to make barbecue tastier? The best herbs for a summer staple.

Summer has come, city dwellers are slowly moving to their suburban areas to relax, breathe fresh air, and enjoy the sun and greenery. And, of course, the main summer food is barbecue.

Even if you grow a variety of greens on your property, we suggest enriching its assortment and planting several types of herbs that will be useful to you when cooking meat on the grill. Of course, there are no comrades for taste and color, as they say, but here it’s up to you to decide what and how much to sow.

You can make a separate “kebab” bed for herbs. As a result, these herbs, of course, can be used in other dishes, but for meat they will be very useful. So, what do we sow in our spicy-fragrant garden bed?

THYME

Thyme is a perennial plant. We grow it through seedlings, since its seeds are small and, simply sowing it in a garden bed, you may not find them later. There are different varieties - regular, lemon, even mint. Thyme is very fragrant and can be used in any marinades.

tarragon or tarragon

And this is the progenitor of the well-known lemonade. Also a perennial, planting it once will provide you with this spicy herb for many years to come. Its narrow, light green leaves not only make an excellent base for homemade lemonade, but also pair wonderfully with meat. It requires virtually no care when growing. Meat wrapped in tarragon leaves and foil and baked over coals is very tasty.

FENUGREEK

This decorative, edible herb is part of everyone’s favorite seasoning “khmeli-suneli”, or more precisely, its seeds.

Its variety Fenugreek BLUE , grows well in the south and in the middle zone, then germinates by self-sowing. It has a very pleasant aroma.

BASIL

There are several types and varieties.

Burgundy regan has a strong tart aroma, red-burgundy-blue, almost black leaves. Sometimes, a couple of leaves are enough to add flavor and aroma to a sauce or salad.

Citric- a subtle, delicate aroma of lemon, mixed with the characteristic smell of basil, is very suitable not only for meat, but also for fish. A very tasty variety. It is grown only through seedlings, but then it grows and grows beautifully.

Caramel Basil is a very delicate aroma that goes well with many dishes and meat.

Green basil has a “clove aroma”, is wonderful in any sauces, goes very well with meat, and also dries well and does not lose its smell. Goes well with other herbs.

SAGE

This herb is used not only as good remedy for toothache, but also used in cooking. It can be brewed into tea, but in a mixture of herbs it is an excellent ingredient hot sauces. A wonderful type of sage is clary sage. It has very tasty leaves.

LOVAGE

Easy to grow, unpretentious, has a strong aroma. Just one small sprig and your entire dish will smell like it.

MARJORAM

Probably one of the most favorite herbs in Italian cuisine. Marjoram sprigs are tied around the meat before baking, and it is added to sauces and marinades. Marjoram is very appropriate on a plate with a mixture of herbs for barbecue.

Herbs such as: HYSSOP, ORIGIN, MELISSA or LEMON MINT , and PEPPERMINT . The latter is generally a beautiful and unpretentious plant that is worth growing in any garden plot. Delicate, subtle aroma, can grow in partial shade, unpretentious in care. And how indispensable mint is sometimes in cooking!

Herbs like RUCCOLA-INDAU And MUSTARD LEAF can be grown together with herbs, or just separately, along with lettuce and parsley.

Arugula has a strong spicy smell and an islandy, nutty taste. This wonderful herb has long been loved by many gardeners.

And without leaf mustard, many can no longer imagine a summer garden. Indeed, it is both tasty and healthy. And there is no hassle with it: just sow and water, and over the summer it produces several harvests of excellent greenery.

LOFANT ANICE - a spicy herb with the aroma of mint and anise. Very good in combination with cilantro and basil tomato sauce to meat. Try it, you won't regret it!

CHEREMSH SADOVAYA or GARLIC ONION

Feathers with the taste and smell of garlic, only much more tender, there is no pronounced garlic harshness. A perennial, absolutely unpretentious plant. It grows from a small bush into a whole plantation. Do not spare space for such a wonderful plant. Even children love him.

SAVORY , a pungent herb, can sometimes be used instead of pepper. But a little bit of this spiciness won’t hurt at all with the barbecue.

I highly recommend everyone to start a garden bed with herbs in your own area. You can simply sow herbs under trees; many of them feel great in partial shade or shade. And you will always have a whole bouquet of tasty and healthy herbs at hand!

The variety of aromas and tastes can turn the head of a novice cook. And how many interesting names spices used in modern recipes! Therefore, it is very important to understand the principle of working with aromatic additives and study the properties of various spices. We invite you to get acquainted with seasoning "chaman", which is in demand when preparing Oriental dishes.

On the website you can find out Where to buy your favorite seasonings at an affordable price price and understand the intricacies of reproducing amazing recipes.

Chaman spice: what is it?

Spices is an essential addition to any culinary masterpiece, because they are able to give a dish a rich taste and unique aroma. Chaman is grass the legume family, which is known to many as fenugreek, shamballa or helba.

What same is a spice Chaman? The plant is used in this form:

• Seeds are only mature beans. Light frying is carried out first; it is important not to overheat the seeds, as they will begin to become very bitter. With proper heat treatment, they give the dish a rich nutty taste and tart aroma.
• The stems and leaves of the plant are harvested during flowering. Dry thoroughly in a well-ventilated area and then grind to flour. They are used as a spice because they have a unique aroma.

Applicable plant in various dishes:

• Soups, salads and main dishes are excellent.
• Bread is baked with fenugreek and confectionery products with a unique taste are made.
• Used in the alcohol industry.
• Creating amazing tea, coffee and various drinks.
• In the production of green cheese.
• In vegetarianism, fenugreek is considered valuable source squirrel.
• Preparation of marinades and canned food.

On our website you can familiarize yourself with photo and reviews about the use of fenugreek.

Composition of chaman spice

Thanks to its unique composition, seasoning It’s not for nothing that it’s also called Shambhala. Fenugreek can be considered a herbal miracle, because it contains:

• Potassium.
• Calcium.
• Arsenic.
• Magnesium.
• Phosphorus.
• B vitamins.
• Nicotinic acid.
• Ascorbic acid.
• Iron.
• Squirrels.
• Essential oils.

Thanks to its unique components, the plant is capable of:

• Increase appetite and stimulate the gastrointestinal tract.
• Reduce blood pressure levels.
• Improve the functioning of the cardiovascular system.
• Normalizes metabolic processes in the body, therefore it is used in the treatment of diabetes.
• Reduce cough.
• Increase the body's defenses.
• Relieve allergic reactions.
• Reduce toothache.
• Remove waste products from the body.
• Eliminate skin diseases.

How to cook Armenian chaman?

Based on the seasoning you can cook inimitable in taste Armenian chaman:

• Boil water and let it cool to 30°C.
• Add 900 grams of fenugreek. Mix thoroughly and leave until completely cool.
• Add 450 grams of chili pepper and the same amount of paprika to the resulting mass.
• Enter 450 grams of garlic, passed through a press.
• The next step is to add 2 teaspoons of cumin, black and allspice.
• The ingredients are mixed until a homogeneous, paste-like consistency is obtained.

The seasoning is ready!

Chaman at Armenian kebab

To prepare the right Armenian kebab It is impossible to do without fenugreek. You only need 1 teaspoon of marinade seasoning so that the aroma of the meat will make you forget about everything in the world!

What to replace chaman with?

Many chefs wonder: what to replace with spice if it runs out? None of the seasonings is capable of fully reproducing the unique properties of chaman. As a last resort, you can try to replace shamballa with blue fenugreek (utskho-tsuneli) or add ground hazelnuts to the dish to add a nutty taste.

Ingredients:

3 kg. pork meat (I have the neck),

2 tbsp. l. seasonings for meat,

2.5 -3 tbsp. l. salt,

2 chicken tomatoes,

1 large onion.

Good day, my dear readers!

You can also cook it very tasty in the oven. So choose and enjoy!

And I promised to tell you about celebrating May 9th in our family this year. Still, we went to Novosibirsk for the parade. We managed to see military equipment, combat aircraft and helicopters. We managed to show it to our son. My aunt and uncle took part in the Immortal Regiment action. Tens of thousands of people took to the main street of the city to honor the memory and pay tribute to all those who fought for our Motherland. We didn’t wait until the end of the Immortal Regiment, Seva began to feel sleepy. So many emotions in half a day!

We also saw such a fighting friend) somehow we caught the kids for a photo.

In the evening there were fireworks. Our fighter’s schedule was a little off, but he was impressed!! Everyone was very pleased and we still remember it to this day.

I would also like to know your favorite marinade recipes for barbecue. Your experience and advice would be very useful to blog readers and me personally)

In order to cook tasty dish, you need a set of products, a little skill, as well as various spices to add flavor to the food. In some recipes you can find such a spice as chaman. What it is, when it is best to use it and which dishes simply cannot do without it - all this will be discussed below.

About the concept

First, it is imperative to understand the concept itself. So, chaman - what is it? This is a spice, which, by the way, has several names, and each of them is used quite often. Thus, this spice can also be called shamballa, fenugreek and fenugreek. As for the name we are describing, it is most common in Armenia. In the vast expanses of our homeland and in Europe, this spice is more often called “shambhala”.

About the spice

It is worth mentioning that chaman belongs to the legume family; this has long been known. It will also be interesting that its various parts can be used for food. So, the seeds of this plant, leaves and even stems (in ground form) are perfect. Having understood the concept of “chaman” - what it is, it is also worth saying that this spice gives dishes an amazing nutty taste, and in some cases it can even replace ground hazelnuts, if there is such a need. Basically, this spice has an interesting bitter-sweet aftertaste, which gives dishes an amazing, lasting aroma.

Errors

You should know what chaman (spice) looks like so as not to confuse it with other spices. So, when crushed, the spice looks like beige coarse flour. However, culinary specialists say that Shambhala fenugreek is often confused with blue fenugreek (utskho-suneli, common in the Caucasus), which should not be done. After all, these are completely different things. It is considered a huge mistake to identify ground chaman with ground cumin, this is also unacceptable.

Application

When might chaman seasoning be needed? The use of spices will be relevant for preparing dishes from meat, fish and poultry. It is worth mentioning that this spice appears in all recipes for making basturma. It is also good for various kinds of soups: mushroom, pea, potato, onion. As already mentioned, chaman gives dishes light nutty shade, and it is also similar to mushroom taste. In India, shambhala is used more for preparing vegetarian dishes. This spice is also widespread in Armenia, where it is almost the main one in the preparation of various types of meat. It will also be interesting that this spice is by its nature an excellent thickener (an analogue of starch), so it is often used to prepare various sauces. It will also be important for many that this seasoning goes well with other herbs and spicy vegetables. And ground chaman is part of such spices as hops-suneli and curry.

Substitutes

Many may have a logical question: should we replace chaman (seasoning) with something else? So, no other spice can convey exactly the same taste and aroma, but the previously mentioned spice Utskho-Suneli is similar. And since chaman has a slight nutty flavor, in some cases ground hazelnuts can replace it.

Medicinal properties

Having understood the concept of chaman - what it is, when this spice is used, it is also worth saying a few words about what benefits it brings. Thus, it will be interesting to note that in India, women consume shamballa seeds after childbirth in order to tidy up their backs, normalize metabolic processes in the body, and also promote the flow of breast milk. As for the expanses of our homeland, here this spice is also used to improve the health of the body. First of all, it is worth saying that it is an excellent anti-inflammatory, sedative and wound healing agent. The use of this spice will have a good effect on people who are recovering: it helps restore and gives strength and energy. Consumption of chaman in the form of porridge will also help cope with hair problems for women who have little breast milk when feeding babies. This spice perfectly heals wounds, treats boils and even ulcers (the whole reason is the huge content of adhesives in the spice). And in the form of an ointment it will help cope with problem skin. A tablespoon of chaman mixed in a cup of warm milk is an excellent tonic. It will also be interesting that ground fenugreek, both in ancient times and now, is used in the treatment of impotence in men and infertility in women. According to other sources, this spice is an excellent aphrodisiac. For women, the following information will be important: chaman can be used to make hair conditioners (ground chaman + yogurt), as well as face masks (together with turmeric and vegetable oil).

Attention!

Although this seasoning is almost universal in its use, it is also worth saying that there is a category of people for whom it may be dangerous. Yes, these are pregnant women. They should not consume this spice, because it contains saponins, which can cause miscarriage.