Mixes of spices. A Siamese mix. Hops-suneli. Adzhika

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THE SIAMESE (THAI) MIX

THE CHINESE MIX “USJANMJAN

This mix is deprived zhguchesti and is known in two variants: sweet "usjanmjan" - fennel, badjan, a carnation, cinnamon, solodka Ural.

All components take in equal parts, only cinnamon it-is possible in double quantity. Sharp "usjanmjan" - the Japanese pepper (huatsze), badjan, a carnation (heads without legs), cinnamon, ginger.

All components should be in the form of a powder and in equal parts.

The Chinese mix is applied in dishes from meat (mutton, pork, beef) and, especially, in dishes from poultry (recollect the Chinese dish a duck on-pekinski) to which it gives specific, hardly sweetish taste. This mix and for sdabrivanija fruit hot dishes and confectionery products, and also dishes from moljuskov is good.

We Result also interesting mixes of spices from national kitchens. So, in Transcaucasia, especially in Georgia and Armenia, two versions of spicy mixes are rather popular: hops-suneli and adzhika.

HOPS-SUNELI

the Dry powder into which the coriander, fennel, a celery, parsley, a basil, chaber garden should enter fenugrek, mint, a bay leaf, majoran, pepper red (2%), a saffron (0,1%). in the reduced structure hops-suneli enter, except pepper and a saffron, only four of ten spices in equal shares: a basil, a coriander, majoran, fennel. It is applied to known Georgian national dishes harcho, satsivi and others.

ADZHIKA

the Pastelike mix which includes hops-suneli (3 parts), pepper red (2 parts), garlic, a coriander and fennel (by 1 part). Salt and wine vinegar (3-4%) that damp dense paste which should be stored in densely corked glass or ceramic ware has turned out is added a little.

Adzhiku apply as seasoning to rice, meat, vegetable dishes, and also in soups, after their readiness. Georgians necessarily use adzhiku in a national dish lobio (a boiled string bean).

It is curious, that for preparation of the most known Armenian national dish dolma ( tolma - type of a small stuffed cabbage) there are some variants of mixes of spices.