Beautiful, tasty, and even healthy - that's it, viburnum jelly! This bright red berry is a real natural healer, an excellent tool for strengthening immunity and an assistant in the fight against many diseases. It reduces high blood pressure, has anti-inflammatory and antipyretic properties. We have collected for you the most interesting recipes that will help you prepare a delicious medicine and a beautiful dessert - viburnum jelly.

Ripe viburnum berries are used to make jelly. It is best to harvest them after the first frost. The fact is that viburnum has a tart bitter taste, and not everyone likes this bitterness. So it is better if the berries are slightly frozen. If the viburnum was harvested before the first autumn cold, you can get rid of the unpleasant aftertaste by putting it in the freezer for an hour. For the same purpose, blanching in boiling water for three to five minutes is used.

Before you start preparing a sweet treat, you need to sort out the bunches of viburnum, remove the leaves, separate the berries from the twigs, and rinse. In most recipes, viburnum jelly is prepared without stones, so the berries are rubbed through a sieve or passed through a juicer.

During heat treatment, a significant part of the vitamins that make up the main wealth of this natural drug is destroyed. Therefore, in many recipes, viburnum jelly is prepared without cooking. But if you need to prepare viburnum jelly for the whole winter, for longer storage, then heat treatment is desirable.

Berries and sugar are usually taken in a 1:1 ratio, but given the bitter taste of viburnum, many housewives put more granulated sugar.

The pectin content is high in viburnum fruits, so the juice mixed with sugar gels well. For quick solidification, you can add gelatin or agar-agar, especially if the jelly is not made as a preparation for the winter, but as a dessert.

Recipes

Viburnum jelly without cooking

Ingredients

• 1 kg of viburnum berries;
• 1 kg of sugar.

Cooking method

1. We sort out the viburnum, separate the berries from the twigs and stalks, remove the spoiled or dried fruits, put them in a colander, rinse well.
2. Blanch the berries in boiling water for five minutes. Take out, let cool and dry.
3. We take a sieve and a potato masher (a strong wooden spoon is also suitable), rub viburnum in small portions into a bowl or pan. The pits and peel of the fruit will remain in the sieve, and the berry puree will remain in the bowl. Be careful, the berries burst when crushed, splashing juice in all directions.
4. We combine the pureed viburnum with sugar. We start stirring. Do this until the sugar is completely dissolved.
5. Pour the resulting mass into clean jars. After a while, the jelly will thicken and become dense. It should be stored in the refrigerator.

Seedless viburnum jelly for the winter (boiled)

There are fewer vitamins in such a delicacy than in jelly without cooking, but it will be well stored and delight all winter and spring.

Ingredients

• 1 kg of viburnum berries;
• 1 kg of sugar.

Cooking method

1. We carefully sort out the berries, separate them from the stalks, wash them. Blanch for five minutes in boiling water. We throw it away in a colander.
2. We put the blanched viburnum in a bowl or a large bowl, fill it with warm water, leave it for a while until the berries soften a little.
3. Using a pusher, we wipe the berries through a sieve. We have berry puree. Add sugar to it, mix well. We put on a small fire and cook until tender. This will take approximately 1 hour.
4. It remains to decompose our jelly into sterilized jars, while it is still hot, cork with lids.

Viburnum jelly on honey

This jelly is not only tasty and fragrant, but also doubly useful, thanks to the combination of the healing properties of viburnum and honey.

Ingredients

• 1 kg of viburnum berries;
• 1 kg of honey;
• 400 ml warm water.

Cooking method

1. We sort and wash the viburnum, then put it in a colander and lower it for five minutes in boiling water.
2. We shift the berries into a saucepan or a small bowl, pour warm water. We put on moderate heat and cook the berries until soft.
3. Let the berry mass cool, wipe through a sieve or through a colander. You can use a pusher or a wooden spoon.
4. Pour the resulting puree back into the pan, add honey. Cook until cooked through for about an hour, stirring the jelly occasionally. We pour into jars.

Viburnum jelly with pumpkin

An interesting option, especially if you have your own garden, you can use the pumpkin crop in a non-standard way and try an unusual flavor combination.

Ingredients

• 1 kg of viburnum berries;
• 1 kg pumpkin pulp;
• 2 kg of sugar.

Cooking method

1. Cut the pumpkin into small pieces, place in a saucepan. Pour in some water and simmer until soft.
2. We blanch the sorted and washed viburnum berries for 5 minutes with boiling water.
3. Let the blanched viburnum and stewed pumpkin cool down. Then we wipe the berries through a sieve. We also wipe the pumpkin.
4. We combine viburnum and pumpkin puree in a bowl or pan. Add sugar. With constant stirring, cook our jelly for 30 minutes until cooked.
5. Pour into clean glass jars with tight-fitting lids. It is better to store such jelly in the refrigerator.

Viburnum jelly with gelatin

This bright, ruby ​​red dessert can be served in clear bowls or beautiful glasses.

Ingredients

• 120 grams of viburnum berries (already separated from the stalks);
• 120 grams of sugar;
• 18 grams of edible gelatin;
• 360 ml of water.

Cooking method

1. Dilute gelatin with a small amount of cold water (about 50 ml), leave for about an hour to swell.
2. We squeeze the juice from viburnum berries with a juicer. We put it in the refrigerator to settle a little.
3. Pour the remaining berry seeds and peel with 360 ml of hot water, cook for 10 minutes.
4. Take gauze, fold it in two layers. We pass a decoction of viburnum cake through it. Put the filtered liquid back on the fire, pour out the sugar, bring to a boil.
5. We introduce swollen gelatin into the hot syrup, stir it until completely dissolved. Do not let the liquid boil, otherwise the gelatin will not harden!
6. We take it off the fire. We take viburnum juice from the refrigerator and add it to the syrup with gelatin.
7. Now you can pour the jelly into bowls, cool it and then put it in the refrigerator so that the dessert freezes well.

Viburnum jelly with agar-agar

Another duet of healing natural ingredients. Agar-agar, obtained from brown algae, contains iodine, calcium, iron, and it also helps to prolong the storage of products due to its antibacterial properties. So, replacing gelatin with agar-agar, you can make viburnum dessert even more useful.

Ingredients

• 1 tablespoon of agar-agar powder;
• 100 grams of viburnum berries (already separated from the stalks);
• 1 tablespoon of sugar;
• 0.5 liters of water.

Cooking method

1. We wash viburnum berries. Directly in a colander, we release them for five minutes in boiling water. Take out, let cool.
2. Put the berries together with sugar in the blender bowl, grind
3. Pour hot water into a saucepan, add agar-agar, stir and leave for 15 minutes. Then put on fire and with constant stirring bring to a boil.
4. Pour the viburnum rubbed with sugar with a hot solution of agar-agar.
5. Pour the jelly into bowls, let cool.

Multi-layer jelly from the juice of viburnum and sea buckthorn

Dessert in a cheerful red-orange stripe will decorate the table and cheer you up! The main secret - before pouring a new layer of jelly, wait until the previous one has completely solidified.

Ingredients

• 1 glass of viburnum juice;
• 1 glass of sea buckthorn juice;
• 25 grams of edible gelatin;
• sugar - to taste.

Cooking method

1. We take two small saucepans. Pour viburnum juice into one, sea buckthorn into the other. We divide the amount of edible gelatin indicated in the recipe in half, put it in each of the saucepans. We leave to swell - ordinary gelatin for an hour and a half, instant - for half an hour.
2. After the gelatin has swollen, put both pans on the fire. Heat the mixture, stirring constantly, until the gelatin is completely dissolved. Add sugar at this stage. Focus on your taste - how sweet you want to make jelly. Kalina will require more sugar, less sea buckthorn.
3. We take glass goblets or bowls. Pour a layer of viburnum jelly on the bottom, let it harden. Then pour orange sea buckthorn jelly over the first layer. We also wait for solidification and again make a layer of red jelly. How many layers you get depends on their thickness. After the finished jelly has completely hardened, you can decorate it with whipped cream and fresh sea buckthorn berries.

Viburnum jelly - secrets and tricks

• How to understand that the jelly is ready and the cooking process can be completed? Dip a spoon into it - the finished jelly will cover it with an even layer and will drain very slowly, and the drop that has fallen from the spoon will not spread on the plate, but will harden.
• When heating agar-agar, do not allow it to boil strongly. At 120 degrees, it loses its properties.
• So that the jelly does not lose its beautiful ruby ​​​​red color, be sure to store it in a dark place.
• Viburnum jelly can be used not only as a sweet dessert. If you dilute it with water, you get a tart, refreshing and healthy fruit drink.

4

Diets and healthy eating 31.10.2017

This morning, over a cup of aromatic coffee, I admired the view from the window. I look at the viburnum, which is just growing under our window, and so many memories will always come flooding back ... I immediately remember my grandmother, our yard, and unforgettable evenings with tea and always something tasty. Including grandmother often put viburnum on the table for us. We will talk about it today.

Most of us are used to thinking that the time for harvesting lasts only in the summer. But it's not like that! Right now, at the beginning of November, you, dear readers, can make healthy, tasty preparations of viburnum for the winter in the form of jam, jam, marshmallow.

Just imagine how on a cold frosty evening you open a jar of viburnum and enjoy its unique taste. But it is not only appetizing, but also useful! I want to give the floor to a regular reader of the blog, Yulia Khoroshilova. She will share her experience and favorite recipes for making viburnum for the winter.

Pure organic

Good afternoon, readers of Irina's blog! It is simply impossible to overestimate the benefits of red viburnum. A jar of jam from its fruits will become a real must have in the winter. At the same time, it is not necessary to make preparations for the purpose of recovery. Viburnum berries have an indescribable taste: bright saturated, with a slight bitterness. I agree with Irina that there is nothing better than coming home from a creaking frost and basking in a cup of fragrant tea with viburnum jam. Therefore, I invite you, dear readers, to get acquainted with the simple and best recipes for harvesting viburnum for the winter.

But I would like to start with the fact that viburnum (lat. Viburnum) is a plant that has been used in herbal medicine since ancient times. There are about 160 species of shrubs, distributed mostly in the northern hemisphere. Many species of this plant are only ornamental flowering shrubs. The fruits of red viburnum can be used as food for the prevention of various diseases (mainly colds).

My childhood memories of viburnum are associated with the first snowfall and bullfinches that flock to feast on berries. In Ukraine, viburnum is a favorite plant and personifies natural beauty. In the spring, its flowers in the form of fluffy umbrellas resemble a bride's headdress, and in the fall, the plant pleases the eye with bright red fruits that hang on the branches until the frost. In ancient times, the plant was called the "wedding tree", so festive tables and dishes were decorated with branches. And according to an old custom, the bride gave her betrothed a towel with plant patterns, embroidered on her own. But viburnum is not only bright berries, but also a wonderful medicinal plant.

Healing properties

The health benefits of viburnum are achieved through a unique composition. One small berry contains a double dose of vitamin C, which is rich in citrus fruits.

In addition, about 30% invert sugar (a chemical mixture of fructose and glucose) is present in fruits. This substance is the main component of natural honey. Trimolin has less effect on the body than pure sucrose, so it is much more useful to eat viburnum.

The berries of red viburnum contain a large amount of pectin, thanks to which jelly is easily obtained, useful for the walls of the gastrointestinal tract.

This plant is rich in vitamins A, E, P, K and minerals (phosphorus, iodine, magnesium, strontium, calcium, vanadium), essential oils. Speaking about the nutritional value, I would like to emphasize that 100 g of viburnum contains only 28 kcal. This means that you can enjoy healthy berries without harm to the figure, which cannot but please the female representatives. Therefore, I recommend making viburnum preparations for the winter.

In medicine, both berries and viburnum leaves are used. Doctors are convinced that it is an excellent natural remedy for the following health problems:

• high blood pressure;
• arthritis;
• inflammatory processes in the internal organs;
• characteristic symptoms of menopause;
• menstrual pain;
• swelling of the legs;
• headache;
• muscle spasms;
• diseases of the digestive tract.

Berry picking rules

When to pick viburnum berries? Before getting acquainted with the basic recipes for harvesting viburnum for the winter, I would like to remind you of when it is better to pick berries. It is recommended to wait for the first frosts, when the fruits of the plant are filled with juice and freeze slightly.

Few people know that such advice is also explained by the fact that under the influence of low temperatures, the bitterness of viburnum disappears and its taste becomes more refined and pleasant. Therefore, if suddenly your friends say that they do not like viburnum, it means that they simply pluck it ahead of time.

Another indicator that the fruits are ripe is their bright blood red hue (no green streaks). Kalina can be frozen, dried, made into jams and jellies, jams, juices.

Popular homemade recipes

berry jelly

Everyone knows that raw berries retain all vitamins, essential oils and macronutrients. Therefore, first of all, I was looking for recipes for harvesting viburnum for the winter without cooking. In this case, jelly from the fresh fruits of the plant is the most useful, simple and quick. This recipe is suitable even for beginners who have not yet comprehended the secrets of conservation.

To make viburnum jelly for the winter without cooking, it is necessary to sort out the collected berries and pour boiling water over them. At this stage, it is important to remember a little secret that will greatly simplify the cooking process itself.

The fruits of viburnum must be kept for at least 5 minutes in hot water. This time is enough for the skin to become soft and the berries to choke easily. At the same time, remember that if you keep viburnum in boiling water, then it will not harden later.

After 5 minutes, you need to transfer the fruits to a sieve and start crushing them with a spoon. At the rate of 1:1, add sugar to the berry puree and stir until it is completely dissolved. The resulting thick mass is poured into jars and left for further solidification.

It is not necessary to cook it, because due to the large amount of pectin in the composition of the viburnum, the berry puree will become jelly-like in a natural way. Ready jelly can be stored in the refrigerator for about 3 months. I am sure that it will end much earlier, so stock up for the future.

Raw pureed viburnum jelly can also be mixed with honey in proportions of 1:2. You can read about the healing properties of such a recipe in an article previously published on the blog -.

homemade marshmallow

When I was actively involved in sports, I needed to eat every three hours. Unfortunately, I did not always have time to eat fully. And it was important for me to find an alternative snack that would be healthy, nutritious and, of course, delicious. Since it was hard for me to give up sweets, I decided to look for a recipe with all-natural ingredients.

Homemade marshmallow is just the same unique product that simultaneously energizes the body, protects against stress, and improves mood.

All this is achieved through fiber, natural ingredients, vitamin C in high concentration.

Preparing such a delicacy is quite simple. To do this, thoroughly rinse the collected viburnum berries and pour them with boiling water for 4-5 minutes. After that, the fruits must be boiled until they become soft.

Boiled viburnum berries must be rubbed through a sieve so that seeds do not come across in marshmallow, and add sugar or honey in proportions of 1: 1. The resulting mixture must be boiled until it acquires the consistency of batter (as for pancakes). For the final stage, it is necessary to cover the baking sheet with a silicone mat and put the marshmallow on it. Now it remains to be patient and wait for the berry dessert to be ready. In the oven, marshmallow should be dried for 5 hours, while remembering that the fire should be weak. For better ventilation, I recommend leaving the oven door ajar.

The degree of readiness is very easy to determine: the marshmallow does not stick to your fingers.

The cooled mixture can be cut into plates or rolled into rolls, which are very convenient to take with you as a healthy and healthy snack.

fragrant tea

Want to host a tea party that even the Mad Hatter would envy? Then you definitely need to make grated viburnum with sugar for the winter. This recipe does not differ from the method of making berry jelly. But there is one little trick.

So that frozen jelly does not turn out, you need to arrange the grated berries with sugar in jars and immediately put in the refrigerator, without waiting for the sugar to dissolve.

With a cold, debilitating dry cough, tea with the addition of one tablespoon of viburnum jam helps well. This drink should be taken 3-4 times a day. With a fever, 3 tablespoons of honey can be added to tea with berries.

This tea with viburnum helps to quickly cope with headaches. I know for myself how well a cup of aromatic tea with a berry mixture relaxes after a hard day's work. Perhaps this is an excellent anti-stress remedy, which can only be compared with scratching the soft tummy of a purring cat.

Be sure to watch the video about harvesting viburnum for the winter to add to tea, which will reveal all the nuances of the recipe

Sweet jam - peace in winter

Harvesting viburnum for the winter at home in many families becomes a real ritual. For example, my grandfather himself sorted and washed the plucked berries. Grandmother then poured viburnum fruits with water and stewed over low heat until a homogeneous mass was obtained. All the grandchildren, young and old, took turns stirring berry jam on the stove under the vigilant supervision of their grandfather.

At this time, sugar syrup was being prepared. To do this, the grandmother mixed sugar with water in a separate saucepan in equal proportions and brought the mixture to a boil, stirring constantly. The result was a clear thick syrup.

The grandmother mixed the berries with the sugar mixture and boiled for about 30 minutes over low heat. She cooked and drove us away when we tried to scoop fragrant jam from the pan with a spoon. According to my grandmother, the most important thing is to remove the foam in time and stir slowly regularly. Ready hot jam was poured into sterilized jars and sent to the shelves in the cellar. And then we all waited for the cherished hour, when the cold would come and the grandmother would bring a jar of the treasured berry jam.

Here is a classic recipe for making viburnum jam for the winter in my family. Given modern kitchen appliances, for many housewives, the multicooker has become an excellent household assistant. Some of my friends are not limited to standard dishes and even cook jam in a slow cooker. Why don't you try it too?

Viburnum jam

There are so many sweets sold in supermarkets now. I do not argue, they are all very tasty. But is it useful, especially for young children who often suffer from allergic reactions to food colorings, aromatic flavors?

In ancient Russia, people used viburnum in their diet regularly. It was dried, boiled sweet desserts, used as an additional ingredient in pies and other pastries, and also prepared a cooling drink - fruit drink. The doctors knew that if you take freshly squeezed berry juice with sugar, you can effectively reduce high blood pressure, and an infusion of berries with a honey product will help alleviate the condition with a cold, sore throat. Mixed juice with flower honey effectively treated tumors.

The bright, unusual berry contains the maximum amount of ascorbic acid. If we compare it with lemon, then in viburnum the levels of vitamin C are much higher. To preserve all the nutrients, viburnum is recommended to be harvested for the winter. Jelly is considered a good dessert. It can be made even without heat treatment. Therefore, we propose to consider recipes for making viburnum jelly for the winter.

Option number 1

Jelly made according to this recipe is obtained without stones. The consistency and taste of the finished dish is tender, pleasant. For long-term preservation of the workpiece, the dessert is preliminarily heat treated.

Products:

• viburnum - 1.5 kg;
• granulated sugar - 1.5 kg.

1. Berry fruits are carefully sorted out, removing unusable parts, stalks and other third-party debris. Put in a sieve and wash thoroughly. Add the prepared ingredient to boiling water and heat for 5 minutes. Strain through a colander, wait for excess moisture to drain.
2. Place the processed viburnum in an enamel bowl, pour warm boiled water over it and leave it on the kitchen table for 2-3 hours, so that the berries soften a little.
3. Filter out excess liquid, and mash the fruits with a wooden pusher. As a result, you should get a viburnum puree, which you need to wipe additionally through a sieve. Pour the resulting pulp into a suitable saucepan, add granulated sugar, stir.
4. Set on medium heat, on the stove. After boiling, lower the temperature and cook for 60 minutes.
5. Pack hot in sterile jars, close tightly with lids. Turn over, cool under a warm blanket and store in the cellar.

Option number 2 "With pumpkin"

An unusual way to prepare a sweet treat is with pumpkin. The combination with a tart berry gives the finished dish an unusual flavor. Consider how to make jelly according to a unique recipe.

Products:

• viburnum - 500 g;
• pumpkin pulp - 500 g;
• granulated sugar - 1 kg.

The procedure is as follows:

1. Rinse the pumpkin, remove the skin and coarse fibers. Chop the pulp into a medium-sized cube, put in a saucepan. Pour in a little filtered liquid, put on moderate heat and cook until fully cooked.
2. Sort the berries, wash and put in boiling water. Cover and leave for 5 minutes. Strain, wait for excess moisture to drain.
3. Add prepared berry fruits to the pumpkin, remove from the stove and cool the mass. Pass through a sieve or grind with a blender.
4. Put the finished mixture in an enameled bowl, pour sugar. Put on the stove and cook with regular stirring for 30 minutes.
5. Pack the finished dish in clean sterile jars, close tightly. Cool under a warm blanket and store in the refrigerator.

Option number 3 "No cooking"

You can save the maximum amount of useful compounds if the berry is not subjected to heat treatment. It is worth remembering that in this case it will take a long time to dissolve the sweet ingredient without heating the composition on the stove.

Products:

• viburnum - 1.5 kg;
• granulated sugar - 1.5 kg.

1. Sort out the main component, remove rotten fruits and dirt. Rinse several times under running water. Put in boiling water, soak for 5 minutes. Strain, wait for excess moisture to drain and refrigerate.
2. Using a sieve and a wooden spoon, you need to carefully wipe the berry in small portions. Put the finished puree in an enamel pan, add granulated sugar. Stir, cover the container with the contents and leave on the kitchen table. Do not forget to constantly stir the composition.

It is important that the sweet component is completely dissolved. Pack ready-made viburnum jelly for the winter without cooking in clean, sterile jars. Close tightly and put in the refrigerator.

Option number 4 "Multilayer dessert of viburnum and sea buckthorn"

A delicacy will decorate any festive table and cheer you up. A little secret is to fill in the second layer, it is necessary after the previous one has solidified. Consider a detailed recipe for jelly from red viburnum and sea buckthorn.

Products:

• viburnum juice - 400 ml;
• sea ​​buckthorn juice - 400 ml;
• gelatin - 50 g;
• granulated sugar to taste.

The order of work is as follows:

1. Pour prepared juices into 2 small bowls. Divide the indicated amount of gelatin into 2 identical parts, pour into each container with the contents. Cover and leave on the kitchen table to swell for 30-60 minutes, depending on the type of gelling component.
2. After the specified time, set both containers to slow heating. Pour sugar and with regular stirring, wait until the gelatin and sweet component are completely dissolved, but in no case boil. Pour viburnum and sea buckthorn juices into a suitable container in layers. Close and put in the refrigerator. Before serving, you can use mint or berries for decoration.

Option number 5 "With honey"

The finished jelly is not only tasty and fragrant, but also very useful.

Products:

• berries - 1.5 kg;
• natural honey - 1.5 kg;
• warm, boiled water - 600 ml.

1. Sort the berries, remove damaged parts, excess debris. Put in a colander, rinse and place in boiling water for 5 minutes.
2. Strain through a sieve, put in an enameled bowl and pour in warm water. Put on medium heat, bring to a boil and cook until the fruit is soft.
3. Cover the berry mass with a gauze napkin and leave it on the kitchen table until it cools completely. Rub through a sieve into a puree.
4. Put the finished mass in an enameled bowl, add honey and cook for 60 minutes with regular stirring. Don't forget to stir from time to time. Pack in clean, sterile jars. Close tightly and store in a cool place.

Thanks to the step-by-step recipes described above, even a novice in cooking can cope with preparing a sweet dessert for the winter. But most housewives have a question: “How to determine that the jelly is completely ready?” To do this, you need to lower the spoon into the container with the workpiece and scoop up a little delicacy. The dessert will roll off the spoon smoothly and slowly. You can taste the delicacy, it is ready.

In order for the jelly not to lose its bright, beautiful shade, the storage place must be chosen dark, without direct sunlight. Viburnum dessert is used not only as a sweet component. From it you can make a tasty, healthy and refreshing fruit drink. To do this, simply dilute the jelly with chilled liquid.

Kalina is very useful for the body, but not everyone can eat it in its pure form, but many will like jelly.

Viburnum jelly prepared for the winter is a very healthy and tasty delicacy. Red, ripe viburnum berries, collected just before the frosts are very useful. But by nature they are a little bitter and not every housewife knows how to prepare a tasty dish for the winter from viburnum berries. And it's absolutely simple.

To prepare for the winter you need to take:

- ripened berries of red viburnum - 1 kg .;

- granulated sugar - 1 kg;

- water - two glasses.

How to make viburnum jelly.

To prepare our jelly, viburnum berries must be sorted from spoiled or unripe and washed well.

Then, in order for the skin of the berry to become soft, as well as for the excessive bitterness to leave the berries, it is necessary to blanch them in boiling water for about five to six minutes.

After this procedure, drain the water and fill the berries with a new portion of warm water in the amount indicated in the recipe. In it, we will boil rowan fruits until they soften.

After reaching the softness of the viburnum, let it cool, and then, grind through a sieve, mixing with sugar. After adding sugar, our homemade jelly needs to be boiled for about 50 minutes.

After boiling the jelly until cooked, still hot, we pack it in small (250-500 ml) scalded jars. After cooling, we store our workpiece in a cold place.

In winter, viburnum jelly can be a pleasant and vitamin supplement to tea. Especially if you need to boost your immunity and avoid colds and flu. Or, taking this beautiful and tasty jelly as a basis, you can prepare a vitamin drink, jelly, compote, or, based on it, prepare a fragrant and spicy seasoning for meat.