What are the benefits of dried barberry and how to use it in cooking

Dried barberry has a number of useful properties. Details sb.by told the consultant on a healthy lifestyle Svetlana Sinichenko.

According to the expert, the barberry contains apple, citric, tartaric acid:

- They give the berries the very refreshing sour taste that helps the body better absorb heavy food. If you eat something fatty, barberry will help digestion cope with the load.

Also, barberry is a source of many useful substances, Svetlana Sinichenko stressed:

- The composition has vitamins C and B1, tannins and mineral salts. Due to this, barberry has an anti-inflammatory and tonic effect. Tea with it perfectly quenches thirst and invigorates better coffee, but it does not overload the heart.

The consultant drew attention to the berberine contained in the barberry:

- This substance helps to thin bile and improves its outflow from the gallbladder, which is useful in liver diseases. Also, barberry helps to normalize blood pressure and the work of the gastrointestinal tract.

According to Svetlana Sinichenko, the main culinary purpose of dried barberry is to be an acidifier:

- It gives dishes a pleasant sourness and a light fruity aroma. The most famous application is pilaf. Barbary is included in the mandatory set of spices along with zire and saffron. It not only adds a sour taste, but also helps meat become softer, and rice - crumbly. Also, dried barberry is great for cooking kebabs, lyula-kebab and other meat dishes. Ground berries are added directly to the marinade or sprinkle them with ready-made meat. In the Caucasus, barberry is often mixed with horseradish - it turns out a very spicy and spicy seasoning. You can also add barberry to soups. Especially well it opens in broths of lamb or sour. A few berries will give the soup a light sourness and an unusual aroma. Fans of experiments add it when pickling cucumbers or sauerkraut. And, of course, nowhere without barberry in desserts and drinks. From it cook compotes, jelly, prepare tinctures and pourings. Dried berries can be added to tea along with other herbs - you will get a tonic and vitamin drink.

In conclusion, the specialist warned of contraindications:

Barbary should not be consumed during pregnancy, as it can stimulate uterine contractions. It is also not recommended for use in gallstone disease and complex forms of hepatitis. If you have any chronic diseases, it is better to consult a doctor before actively including barberry in the diet.

It does not contain gluten, a source of slow carbohydrates and antioxidants. What are the benefits of sorghum cereals