Klekachka Colchis
Colchis klekachka (lat. Staphylea colchica) is a popular Georgian seasoning, which is often called dzhonjoli. This plant is a fairly rare species, listed in the Red Book.
Description
Colchian squash 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 bare green shoot, five leaves and oblong-shaped flower buds are comfortably located. All leaflets, finely serrated along the edges, are distinguished by an oblong-ovate shape and narrow closer to the tips into characteristic pointed tips. 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 — six and a half.
The leaves of the Colchian cucumber begin to bloom in April. Around the same time, slightly elongated white buds begin to appear on the trees, gathering into funny racemose inflorescences. All buds boast a rather weak, but extremely pleasant aroma.
The fruits of Colchian klekachia are swollen boxes of an oblong-ovoid shape, the length of which can reach eight centimeters. At the tips they are pointed, and closer to the bases they are narrowed. In addition, each box is equipped with diverging carpels.
Where does it grow
In the wild, the Colchian moth can be found in the Crimea, Central Asia and the Caucasus. And a little less often it can be seen in Turkey and Transcaucasia.
Usage
Klekachka Colchis is one of the most specific and unusual delicacies of Georgian cuisine. This caper-flavored seasoning is used in the vast majority of dishes in Georgia — it gives them a refined and unique taste.
The local population of those countries where Colchis kleka grows actively collects the buds, and then either ferments them or pickles them in a similar way to white cabbage.
And to prepare a delicious snack, thoroughly washed and properly dried branches of this crop are placed in layers in wooden or clay containers, and then thoroughly sprinkled with salt. As soon as the containers are filled with greens to the very brim, all their contents are thoroughly compacted and continue to fill the dishes further. Then wooden mugs are placed on top of the greens and pressed firmly with a weight. In this form, the valuable product is fermented for up to one and a half months, and then you can start eating it. Before serving such a snack, squeeze it thoroughly, then lightly sprinkle with chopped onions (onion or green) and pour over a small amount of vegetable oil. As a rule, klekachka is served at the table as a spicy snack or seasoning.
When fermented, this seasoning goes well with first courses, dishes made from vegetables, meat and fish, as well as with hot or cold sauces. Colchis klekachka is often served with mayonnaise, as well as with butter or olive oil.
Colchis kleka 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. However, once opened, the product in such jars can 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 an excellent remedy for coughs, as well as for radiculitis, bruises and sudden digestive disorders. It is also endowed with the ability to strengthen memory, remove toxins from the body, relieve headaches and treat the intestines, stomach and reproductive system with the liver.
If you regularly eat this crop, you can significantly strengthen your heart, as well as heal wounds faster and reduce pain (including dental pain).
