Chaman — description from the photo of the plant; growing it; composition and beneficial properties; use in cooking (basturma); seasoning recipe
Caloric content: 323 kcal.
Energy value of the product Chaman:
Protein: 23 g.
Fat: 6.41 g.
Carbohydrates: 58.35 g.
Chaman — herbaceous plant, a representative of the family of legumes. This herb is also known under the names of Shambala, Fenurek, fenugreek. Homeland plants, scientists call India, Pakistan. The word «chaman» is also used to refer to spices with a tart taste and a specific smell.
Chaman is an essential ingredient for making basturma.
The plant was well known to the ancient Egyptians. Scientists have found references to the fact that it was used during mummification. In Europe, he was known primarily as a medicinal plant.
Chaman also called a mixture of spices that are used to make basturma and other dishes. Spice received its name from the name of the main ingredient, because Chaman in Armenian means “blue fenugreek”.
How to make a chaman for basturma? To prepare this seasoning, 900 g of ground chaman are added to warm boiled water and mixed. Next, the mixture is left to cool and add 900 g of ground pepper (1: 1 chili and paprika), 450 g of crushed garlic, 2 tsp. ground black pepper, allspice, as well as cumin. The mixture is thoroughly stirred to the consistency of the paste.
What can replace the chaman? If you do not have the most important ingredient, the hostess argue that it can be replaced with the seasoning hops-suneli, which is sold in any supermarket.
Raising chaman is not so difficult. It refers to the early, drought-resistant and cold-resistant plants. The grass grows well on fertile soils, does not tolerate very acidic soil. In order to increase the productivity of the chaman, it is enough to add a little lime to the soil. Grow the plant should be in places hidden from the wind, well refreshed by the sun. It multiplies with the help of seeds, which are sown in the spring directly into the ground. They germinate at a temperature of 10 degrees Celsius, for optimal growth temperature should be 20-25 degrees above zero.
After the first shoots have sprung up, it is necessary to tackle them. Chaman blooms in June, but its fruits ripen in early autumn. The plant needs watering, especially until it binds the fruit, then it will be possible to stop watering. A very important place in the cultivation of the chaman is the protection of the plant from weeds. When weedy plants appear, they must be removed, as they will worsen the growth and development of the chaman.
Useful properties of the chaman have long been known to traditional medicine. The strong smell of grass is due to the presence of coumarin. The seeds of the plant are rich in protein (up to 30%), as well as fatty oil (up to 6%), mucus, vitamin PP, essential oils, alkaloids, flavonoids, saponins.
In Indian medicine, the chaman is known as a means of enhancing lactation. In addition, the plant stimulates the digestive system, and also helps the heart. In diabetes, it is taken in order to control blood sugar levels. Outwardly it is used for wounds. Widely used in cosmetology for skin and hair care.
In cooking, the chaman found use as a seasoning, giving the dishes a special aroma and taste. As a spice, both seeds and greens of this plant are used.
Chaman is a part of such well-known seasonings as curry, various Indian masalas, hops-suneli.
Chaman is especially popular in the countries of the East, as well as in India, where it is called Shambhala. Ground chaman resembles coarse flour with the difference that it is slightly beige.
Chaman is considered a classic spice for flavoring different types of cheese, for example, green cheese. Indian cuisine uses mature plant seeds. In America, it is used to flavor rum. Roasted seeds are used to make a coffee substitute. The aroma of these seeds is sweetish, to many it resembles the smell of burnt sugar. When added to food, the chaman gives the dishes a nutty flavor and flavor, so it can easily replace hazelnuts in some recipes. Seeds are recommended to be added in small quantities in order not to spoil the taste of the whole dish.
The most famous dish with the use of chaman is basturma. It is a jerky, beef with spices. This dish is very popular in Armenia, Egypt. According to an ancient recipe, beef tenderloin is cut into 2 pieces and washed. Sea salt is mixed with sugar and in this mixture they roll meat on all sides. Meat is left to rest for 5-7 hours. A plate of meat is put in the refrigerator overnight, and then left for 12 hours. Then the meat should be washed from salt and let it dry. When the beef dries, it is covered with a cloth and put under a press to remove moisture from the tenderloin: so it becomes more elastic. Next, prepare the seasoning chaman and coat the tenderloin on all sides with the resulting mass. After 2-3 hours, the inset is again smeared with a sauce based on the chaman. After that, the meat is left to hang for 2 weeks in the open air.
Serve ready basturma, cut the meat into thin slices. Usually serve with cilantro and / or basil herbs.
Chaman is considered a very famous seasoning, which is used solo or mixed with other spices and spices.
It is irreplaceable in the eastern culinary tradition, where the chaman («blue fenugreek») is used quite often, especially when cooking the traditional dish of dried meat already described above, basturma.
Chaman not only favorably emphasizes the taste of the dish, but also has many useful properties.
Using this seasoning will help make the dish tasty and healthy.