2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In our country indrisheto is well known as one of the indispensable ingredients of jams and jams, especially those of quinces. Even our grandmothers used the unique aroma that indrishe gives to marmalades to whet the appetite.
Although quite popular, indrisheta is still not one of the most commonly used spices today. One of the reasons for this is that it is grown more as an ornamental plant and is cultivated mainly for essential oil.
The semi-shrub Pelargonium roseum from the Zdravetsovi family is grown mainly in Southern Europe, South America and North Africa. As it is a hybrid, it is not found as wild.
Usually the raw material of indrishe is used in a fresh state, because during drying the aroma is lost and the content of essential oil is greatly reduced.
The essential oil of indrisheto is obtained by steam distillation. It contains substances similar to those of rose oil, and even has a similar aroma.
If you've come across the name tereshe somewhere, but you don't know exactly what it is, be sure that it's about indrishe. Under this name, it often serves as a counterfeiter of real rose oil, widely used in the perfume, cosmetics and canning industries.
Due to its pleasant aroma, indrisheto is often used in the production of spirits. Leaving aside the production of alcoholic beverages, it should be known that indrisheto has a number of useful properties on human health.
The leaves and essential oil of indrishe have the ability to dilate blood vessels, to aid digestion. They have an antiseptic effect, which determined its wide application.
In folk medicine, indrishe is used for diabetes, high blood pressure, heart disorders, and externally for skin diseases and difficult to heal wounds.
In our cuisine, indrishe is often added instead of vanilla (mostly leaves) to compotes, jams, etc. The aroma of indrishe perfectly matches quinces, plums, pears, dogwoods, even pumpkin.
Usually 1 sheet of indrishe is put on 1 jar of compote. When cooking jam and marmalade is placed almost to the end and removed before pouring into jars.
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