2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Colchis klekachka (Latin Staphylea colchica) - a popular Georgian spice, which is often called jonjoli. This plant is a fairly rare species listed in the Red Book.
Description
Colchis klekachka is a bizarre tree of relatively small size covered with brownish bark or an equally colorful shrub, the height of which usually does not exceed four meters. On each naked green shoot, five leaves and oblong flower buds are comfortably located. All leaflets, finely serrated along the edges, are distinguished by an oblong-ovoid shape and taper closer to the apex into characteristic cusps. At the very beginning of their development, they are slightly pubescent, and then become naked. The length of such leaves can reach thirteen centimeters, and the width is six and a half.
The leaves of the Colchis klekachka begin to bloom in April. Around the same time, slightly oblong white buds, gathering in funny racemose inflorescences, begin to appear on the trees. All buds can boast of a rather weak, but extremely pleasant aroma.
The fruits of the Colchis klekachka are swollen capsules of an oblong-ovoid shape, the length of which can reach eight centimeters. They are pointed at the apices, and narrowed closer to the bases. In addition, each boll is equipped with diverging carpels.
Where grows
In the wild, the Colchis klekachka can be found in the Crimea, Central Asia and the Caucasus. And a little less often it can be seen in Turkey and in the Caucasus.
Usage
Colchis klekachka is one of the most specific and unusual delicacies of Georgian cuisine. In Georgia, this caper-flavored seasoning is used in the vast majority of dishes - it gives them an exquisite and unique taste.
The local population of those countries where the Colchis klekachka grows actively picks the buds, and then either ferments them or pickles them by analogy with white cabbage.
And in order to prepare a delicious snack, carefully washed and properly dried branches of this culture are laid in layers in wooden or clay containers, and then thoroughly sprinkled with salt. As soon as the containers are filled with herbs to the very brim, all their contents are well sealed and continue to fill the dishes further. Then, on top of the greenery, wooden mugs are laid and pressed thoroughly with a load. In this form, a valuable product is fermented for up to one and a half months, and then you can start eating it. Before serving such an appetizer on the table, it is thoroughly squeezed out, then lightly sprinkled with chopped onions (onions or green) and poured with a small amount of vegetable oil. As a rule, klekachku is served to the table in the form of a spicy snack or seasoning.
In fermented form, this seasoning goes well with first courses, dishes from vegetables, meat and fish, as well as with hot or cold sauces. Often, Colchis klekachka is served with mayonnaise, as well as with butter or olive oil.
Colchis klekachka is an environmentally friendly product, as it is grown without any chemical additives. And in stores you can find it packaged in small glass jars. True, in open form, the product in such jars is allowed to be stored for no more than a couple of days.
The calorie content of Colchis klekachka is relatively low - only 23 kcal for every 100 g of product.
Colchis klekachka is excellent for coughing, as well as for sciatica, bruises and sudden digestive upsets. And she is also endowed with the ability to strengthen memory, remove toxins from the body, relieve headaches and heal the intestines, stomach and reproductive system with the liver.
If you regularly eat this culture, you can noticeably strengthen the heart, as well as heal wounds faster and reduce pain (including toothache).
