Condiments and seasonings
Barberry - thorny shrubs of the family barbarisovyh ks, which
has up to 180 species. In the USSR, grows 12 kinds of barberry.
Barberry grows mainly in the elementary parts of Central Asia and the Caucasus,
and one of the species - in the Far East.
Barberry has economic value as a berry and honey bush. He
has a small juicy fruit (berries) of red and sour taste, in which 100 g
contains up to 164 u vitamin C rich Barberry acids, particularly malic
(Up to 6.6%).
In catering barberry come in fresh, dried,
marinated in various other types of packaging (sacks, bags). It serves
dressing for the following dishes: barbecue, kidneys, fillet on skewer and kebab.
Pickled barberries served separately on the outlet (75 - 150 g). The national
dishes (Azerbaijani, Georgian), such as chicken with walnut, kadoraki,
Kulata, abhavuri, dried barberries in the powder is added during the manufacturing
In addition, barberry, fresh or in powder form is introduced into the piti (pea soup).
Barberry gives the dish a sour taste and vitaminizing it. Due to the
a large number of acids barberry accelerates the transition of collagen in the gluten
in fire meat, resulting in faster achieved its readiness.
Norma bookmark barberry: fresh - from 5 to 10 g, dried - 2 to 4 g.