How To Prepare Homemade Vegeta And What To Replace It With

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Have you ever wondered what exactly vegeta is made of? The universal spice has been present lately in almost every household, restaurant and even a school chair. It is true that it is easier to cook with it - all the spices for flavoring are in one place, and the fact that you are saved by buying natural spices saves money. However, if you read its contents in detail, you may not want to use it anymore.

The main ingredient in vegeta is salt. It averages about 53 percent of the content. Along with the suspiciously dried vegetables, which are about 15 percent, there are also improvers and stabilizers. They are better known as E's. One packet of vegeta contains about 15 percent monosodium glutamate, 5 percent disodium inosinate, riboflavin (vitamin B2) for coloring and even sugar.

In particular, disodium inosinate is extremely dangerous for people with asthma. It can also cause gastrointestinal disorders.

Monosodium glutamate, in turn, causes allergies and a bunch of other scary conditions that we've talked about a lot. The harms of overuse of salt have long been clear. So we will tell you how to do it homemade vegeta, if we managed to refuse you the coup.

You need 230 g of carrots, 3 tbsp. turmeric, 2 tbsp. garlic powder and 5 tbsp. salt, preferably sea salt.

Finely chop the carrots. Mix the products and mix well. You can also use the help of a food processor. If desired, you can also add dried dill, parsley or other dry spice. With these products you will be able to prepare about 280 grams of homemade vegeta. Keep it in a tightly closed container.

Another good substitute for kupeshka vegeta can be kala namak - black Indian salt. This is a special mineral salt from India with a distinctive taste. In fact, it is conditionally called black, its color is rather dark red with grayish hues. This color is due to the minerals and iron it contains.

Its taste mimics eggs. It is mainly used for flavoring meatless dishes and exotic ones. It is widespread in Asian cuisine. A mixture of powdered kala namak is usually made by adding dried and crushed mango, cumin, coriander, dried ginger, black pepper, asafetida and chili powder.

The mix is served on a small flat plate or banana leaf. The taste of the spice is sweet and sour. It is suitable for flavoring both dishes and drinks.