The variety of aromas and flavors can turn the head of a novice chef. 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 Chaman seasoning, which is in demand when preparing Eastern cuisine.
On the website site you can find out where can I buy favorite seasonings for available the price and understand the intricacies of playing amazing recipes.
Chaman spice: what is it?
Spices- this is an integral addition to any culinary masterpiece, because they are able to give a dish a rich taste and unique aroma. Chaman is grass family of legumes, which is known to many as fenugreek, shambhala or helba.
What the same such a spice chaman? The plant is used in this form:
- The seeds are only ripe beans. Light roasting is preliminarily carried out, it is important not to overexpose the seeds on the fire, as they will begin to taste very bitter. With proper heat treatment, they give the dish a rich nutty taste and tart aroma.
- Plant stems and leaves - harvested during flowering. Dry thoroughly in a well-ventilated area and then grind to a flour condition. They are used as a spice because they have a unique aroma.
Applicable plant in various dishes:
- Soups, salads and the second turn out great.
- Bread is baked with fenugreek and confectionery products that are unique in taste are made.
- Used in the alcoholic beverage industry.
- Creation of delicious tea, coffee and various drinks.
- In the production of green cheese.
- In vegetarianism, fenugreek is considered a valuable source of protein.
- Cooking pickles and canned food.
On our website you can see Photo and reviews on the use of fenugreek.
Chaman spice composition
Due to its unique composition, seasoning it is not for nothing that it is also called Shambhala. Fenugreek can be classified as a plant miracle, because it contains:
- Potassium.
- Calcium.
- Arsenic.
- Magnesium.
- Phosphorus.
- B vitamins.
- Nicotinic acid.
- Ascorbic acid.
- Iron.
- Proteins.
- Essential oils.
Thanks to its unique components, the plant is able to:
- Increase appetite and stimulate the digestive tract.
- Reduce blood pressure.
- Improve the work of the cardiovascular system.
- Normalize metabolic processes in the body, therefore it is used in the treatment of diabetes mellitus.
- Soften cough.
- Increase the body's defenses.
- Relieve allergic reactions.
- Reduce toothache.
- Remove decay products from the body.
- Eliminate skin diseases.
How to cook Armenian chaman?
Seasoning-based, you can to cook inimitable in taste Armenian chaman:
- Boil water and let it cool to 30 ° C.
- Enter 900 grams of fenugreek. Mix thoroughly and leave to cool completely.
- Add 450 grams of chili pepper and the same amount of paprika to the resulting mass.
- Add 450 grams of minced garlic.
- The next step is to add 2 teaspoons of cumin, black and allspice.
- The ingredients are mixed until a homogeneous, pasty consistency is obtained.
The seasoning is ready!
Chaman in Armenian barbecue
To prepare the right Armenian kebab it is impossible to do without fenugreek. You only need 1 teaspoon of marinade seasoning to make the aroma of the meat make you forget about everything!
How to replace chaman?
Many chefs are wondering, but what to replace spice, if it's over? None of the spices is able to fully reproduce the unique properties of chaman. As a last resort, you can try to replace shambhala with blue fenugreek (utskho-tsuneli) or add ground hazelnuts to the dish to add a nutty flavor.
In order to prepare a tasty dish, you need a set of products, a little skill, and 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 better to use it and what 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. So, this spice can also be called shambhala, fenugreek and fenugreek. As for the name we are describing, it is most widespread in Armenia. In the vastness of our homeland and in Europe, this spice is often called "Shambhala".
About spices
It is worth saying that the chaman belongs to the legume family, this has long been known.It will also be interesting that various parts of it can be used for food. So, the seeds of this plant, leaves and even stems (in a 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 bittersweet aftertaste, which gives the dishes an amazing persistent aroma.
Errors
You should know what chaman (spice) looks like so as not to confuse it with other spices. So, in a crushed form, the spice looks like a coarsely ground beige flour. However, culinary experts say that fenugreek-shambhala is often confused with blue fenugreek (utskho-suneli, common in the Caucasus), which is not worth doing. After all, these are completely different things. The identification of ground chaman with ground cumin is considered a huge mistake; this is also unacceptable.
Application
When might you need chaman seasoning? The use of the spice will be relevant for cooking meat, fish and poultry dishes. 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 a light nutty flavor, and it is also similar to mushroom flavor. In India, Shambhala is used more for preparing vegetarian dishes. This spice is widespread in Armenia as well, 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 (analogue of starch), therefore 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. Ground chaman is part of such spices as hops-suneli and curry.
Substitutes
Many may have a logical question: will we replace the 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 light 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. So, it will be interesting that in India women consume shambhala 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 vastness of our homeland, then this spice is also used to heal the body. First of all, it should be said that it is an excellent anti-inflammatory, sedative and wound healing agent. The use of this spice will have a good effect on recovering people: it helps to restore and gives strength and energy. Consuming chaman in the form of porridge will help cope with hair problems and women who do not have enough breast milk when feeding their babies. This spice perfectly heals wounds, heals 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 to 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 the old days 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: you can make hair conditioners from chaman (ground chaman + yogurt), as well as face masks (along with turmeric and vegetable oil).
Attention!
Although this seasoning is almost universal in its application, it should also be said that there is a category of people for whom it can be dangerous. So, these are pregnant women. They should not consume this spice, since it contains saponins that can provoke a miscarriage.
Let's talk in more detail about the chaman seasoning and its use in a variety of dishes. The abundance of flavors and aromas in cooking can turn the head of a novice chef. And how many amazing and exciting names! We invite you to meet another representative of the spice world who came to us from afar.
Chaman spice - what is it?
Chaman belongs to the legume family and is native to India and Pakistan; has a tart taste and a memorable smell. Another name for chaman is fenugreek, shambhala or fenugurek. It is more often associated with the preparation of a meat delicacy - basturma, where it is an integral component.
Chaman seasoning is a mixture of spices that gives each dish a bright aroma and unusual taste. You can use both the seeds and greens of this plant. Ground chaman looks like beige and coarse flour.
Useful properties of chaman seasoning
One hundred grams of shambhala contains:
~ 25 grams of protein;
~ 6.5 grams of fat;
~ 58.4 grams of carbohydrates.
The total calorie content of the seasoning per 100 g is about 320 kcal.
The healing properties of chaman seeds have been known since ancient times, and in some southern countries, the traditions of its use are observed to this day.
- For example, women in India use its seeds to heal their backs after childbirth, improve metabolism and increase the flow of breast milk if required.
- In Russia, shambhala is more often used for healing wounds (a paste with its content is applied to boils and even ulcers; in the form of an ointment it will help with problem skin) or as an anti-inflammatory agent, to strengthen immunity and general health of the body.
- If you eat chaman in the form of porridge, you can improve the condition of your hair (make a conditioner based on yogurt and ground seeds).
- Stir a tablespoon of fenugreek in a glass with warm milk - and a wonderful tonic drink is ready.
- It will help with female infertility and impotence in men.
- Nourishes nerve and bone marrow cells;
- Stimulates the digestive system;
- Some sources classify chaman as aphrodisiac.
The seeds of this plant are also used for colds, allergic reactions, indigestion and pain (toothache, joint pain).
We emphasize that despite its versatility, this seasoning categorically cannot be included in the diet of pregnant women, because the saponins included in its composition are capable of provoking a miscarriage.
Chaman for Basturma: Recipe
Let's return to the culinary field and tell you about the most popular way to apply fenugreek in practice - to prepare a classic delicacy for the festive table - basturma.
By itself, it is quite simple to prepare, but it is time consuming. On the other hand, why not experiment and surprise your family and friends with such an unusual addition to a family celebration?
Very fresh meat is taken; salt calculation - 200 grams per 1 kilogram of meat.
- 3 kg of beef
- 600 g salt
- a glass of fenugreek
- 8 glasses of warm water
- 5 heads of garlic
- red bell pepper in quantity to get the desired color
- hot pepper to taste
- cumin to taste
- Cut the meat into pieces of about 30 x 15 cm and a thickness of 5 cm.
- We wash, dry, sprinkle with salt on all sides.
- We put the pieces on top of each other, and put the bowl at an angle and wait until the salt "sucks" the blood from the meat. Turn the pieces over from time to time.
- This continues for two to three days until the liquid ceases to be released at all.
- Maybe some unabsorbed salt will remain on the surface (it depends on the meat), but you just need to shake it off and hang the meat to dry, which will take 5 or 7 days.
- When you feel the meat and make sure it is dry, it's time to make a spread dough.
- It is better to process fenugreek in the evening, in order to add the rest of the spices in the morning.
How to prepare a chaman for basturma, aka Stage 2:
- we sort out the seeds, grind them in a coffee grinder, transfer them to enameled dishes;
- little by little add warm water to it, stirring;
- you will notice how the mixture will swell and thicken (the final consistency should resemble kefir);
- cover and leave overnight;
- excess water will remain on the surface, and in the morning we will simply remove it with a spoon (with this yellow water, the bitterness of fenugreek will also go away);
- then add garlic, caraway seeds and everything else, mix;
- Rinse the meat pieces a little in running water and put in a bowl with chaman, cover with a lid;
- in this mixture in the refrigerator, they should stand for 5 to 10 days (as long as you have the patience);
- sometimes it will also be necessary to turn the pieces over, coat;
- we again hang evenly coated pieces to dry for 5-7 days;
- then it is better to wrap each piece in plastic wrap and store in the refrigerator.
Bon Appetit!
Of course, not everyone always has an Armenian chaman at hand, or it is not for sale in your city. Then what can replace chaman for basturma? You can simply take the well-known suneli or curry hops, combine them with ground nuts or mushrooms and then proceed according to the indicated algorithm - an interesting and unexpected variation of basturma is ready! ? - read in our material of the same name.
What to plant to make the kebab tastier? The best herbs for a top summer meal.
Summer has come, the townspeople are slowly coming to their suburban areas to relax, breathe fresh air, enjoy the sun and greenery. And, of course, the main summer meal is barbecue.
Even if you grow a variety of greens on your site, we suggest enriching its assortment and planting several types of herbs that will be useful to you in cooking meat on the grill. Of course, there are no comrades for taste and color, as they say, but here it is up to you to decide what and how much to sow.
You can make a separate "barbecue" bed for spicy herbs. As a result, these herbs, of course, can be used in other dishes, but they will be very useful for meat. So, what are we sowing in our spicy-fragrant garden?
THYME
Thyme is a perennial plant. We grow it through seedlings, since its seeds are small and, simply by sowing it in a garden bed, you may not find them later. There are different varieties - regular, lemon, even mint. Thyme is very scented and can be used in any marinade.
ESTRAGON or TARHUN
And this is the progenitor of the well-known lemonade. Also a perennial, planting it once, you will provide yourself with this spicy herb for many years to come. Its narrow, light green leaves are not only a great base for homemade lemonade, they also go well with meat. In cultivation, it practically does not require maintenance. Very tasty meat wrapped in tarragon leaves and foil, baked over coals.
FENUGREEK
This decorative, edible herb is a part of everyone's favorite seasoning "khmeli-suneli", or rather, its seeds.
Its variety FEDERNIK BLUE , grows well both in the south and in the middle lane, then sprouts by self-sowing. 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 delicate, delicate aroma of lemon, mixed with the characteristic scent of basil, is very suitable not only for meat, but also for fish. Delicious 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 - "clove flavor", is great in any sauces, very good for meat, and also perfectly dries and does not lose its smell. Combines well with other herbs.
SAGE
This herb is used not only as a good remedy for toothache, but also used in cooking. It can be brewed into tea, but in a mixture of herbs, it is great in hot sauces. A wonderful species of sage is clary sage. He has delicious leaves.
LUBISTOK
Easy to grow, unpretentious, has a strong aroma. Just one small twig and your whole dish will smell like it.
MARJORAM
Probably one of the most beloved herbs in Italian cuisine. Meat is tied with sprigs of marjoram before baking, it is put in sauces and marinades. Marjoram is very appropriate on a plate with a mixture of herbs for barbecue.
Grasses such as ISSP, SOUL, MELISSA or LEMON MINT , and PEPPERMINT ... The latter is generally a beautiful and unpretentious plant that is worth planting in any garden area. Delicate, delicate aroma, can grow in partial shade, unpretentious in care. And how irreplaceable mint is sometimes in cooking!
Herbs like RUKKOLA-INDAU and SHEET MUSTARD can be grown together with spicy herbs, or simply separately, along with salad and parsley.
Arugula has a strong spicy smell, tangy nutty taste. This wonderful herb has long been loved by many gardeners.
And without mustard leaf, many no longer imagine a summer garden. Indeed, it is both tasty and healthy. And no hassle with it: sowing and watering, over the summer it gives several harvests of excellent greenery.
LOFANT ANISOVY - a spicy herb with mint and anise aroma. Very good in combination with cilantro and basil in tomato sauce for meat. Try it, you won't regret it!
CHEREMSHA GARDEN or GARLIC ONION
Feathers, with the taste and smell of garlic, only much softer, there is no pronounced garlic harshness. 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 , hot herb, can sometimes be used in place of pepper. But a little of this pungency will not interfere with barbecue at all.
I highly recommend everyone to have a herb garden in their area. You can just sow herbs under trees, many of them feel great in partial shade and shade. And you will always have a whole bunch of tasty and healthy herbs at hand!
