Greek Pure Salep or Sahlep Powder Natural Unprocessed Without Admixture From Orchis Mascula Roots From Ioannina

Description

 

Serving size : 1/2tsp (4gr)

 

Bag of 100gr (3.52 oz ) servings per container : 25

Bag of 250gr (8.81 oz ) servings per container : 62

Bag of 400gr (14.10 oz ) servings per container : 100

Bag of 600gr (21.16 oz ) servings per container : 150

Bag of 800gr (28.22 oz ) servings per container : 200

Bag of 1500gr (52.91 oz ) servings per container : 375

 

It is considered suitable for the relief of cough and inflammation. , asthma, stomach and intestine, acts against dysentery and greatly stimulates the immune system.

Also can give energy and spiritual clarity.

 

Storage : Keep it in a cool & dry place

 

 

How To Prepare Hot  Salep Beverage

 

Instead of water you can use regular milk or vegetable milk such as soybean ( soya bean ) or chickpeas milk or rice milk etc etc.

 

Ingredients : 1 cup water or milk ( 200ml  ),1/2 teaspoon pure salep powder ( 4gr / 0.14 oz ),1 teaspoon sugar (or more if you like) Or honey instead sugar,2 whole cloves,2 small cinnamon sticks,little ginger powder,little nutmeg powder

 

Recipe

 

In a small pot in moderate heat, warm the milk or water with cloves, cinnamon sticks and sugar.

When they boil, we lower them to a low heat and add the pure salep powder and mix thoroughly and constantly.

Boil slowly until a thick, aromatic beverage is prepared.

Remove the cinnamon sticks and cloves and on the top add little cinnamon powder or nutmeg powder or both. 

 

A Small Tip

 

The longer time is slowly boiling and stirring continuously, the thicker it becomes.

 

 

How To Prepare Cold  Salep Beverage

 

It is the same process that makes hot but add double doses of pure salep powder and at the end put the mixture in a shaker along with 4-5 ice cubes, hit it well until cool and serve in a glassware with ice, with or without straw.

Garnish it with cream, whipped cream or ice cream with grated truffle or chocolate with crushed nuts, or a syrup.

You will enjoy an amazing drink with a rich aroma and flavor with minimal calories, which will refresh you and stimulate you.

 

 

How To Prepare Water Ice Salep Beverage

 

It is the same process that makes hot but  add double doses of pure salep powder and at the end put the mixture half a glass of very cold milk (to cool down) and put them in a blender with a glass of ice cubes.

Beat well and serve in a tall glass with a thick straw.

Garnish it with cream, whipped cream or ice cream with grated truffle or chocolate with crushed nuts, or a syrup.

You will enjoy an amazing drink with a rich aroma and flavor with minimal calories, which will refresh you and stimulate you.

 

 

In the summer use salep  powder to make Greek ice cream called kaimaki.

 

Ice cream kaimaki materials : 500ml heavy whipping cream,500ml fresh cows or goat whole milk,180gr sugar,25gr pure salep powder,10gr chios mastic

 

How To Make

 

1. Put the chios mastic tears in the freezer for 10 minutes.
2. After bumping in the blender the chios mastic tears with 50gr of the sugar we will use,until they become powdered sugar.
3. Put in a half cup milk the pure salep powder and use a small blender to melt it.
4. Also in another  half cup milk put the powdered sugar (  look second step )and use a small blender  to mix well or put it in a small pot with the milk and mix there).
5. Pour the remaining milk in a pot to warm but not hot.
6. When warm, add the milk with salep ( third step ) and the milk with mastic ( fourth step ) and mix vigorously with wire. It is very important to mix and beat the mixture with wire during manufacturing, not to clot and prevent sticking.
7. Add the sugar, heavy whipping cream and continue stirring vigorously with wire.
8. Boil over medium heat for 15-20  minutes, always stirring and beating with wire.
9. Remove from the heat and when the mixture get at room temperature put it in the ice cream maker to freeze.
10. If you do not have an ice cream maker machine freezing  put the mixture in the refrigeration at least 6 hours and every  half hour hit to freeze and do not make little crystals, a total of 3-4 times.

 

 Materials to make cold cream

 

 500ml fresh cows or goat  or soy milk,50gr sugar powder,20gr pure salep powder, little cinnamon for sprinkling

 

How To Make

 

1. In a saucepan, let the milk boil.
2. In a pot, mix the pure salep powder with sugar and add it to warm milk.
3. Mix well until the cream becomes thicker and strain it in the bowls that we serve.
4. Leave it in the fridge for 1 hour until it “freezes and tightens”.
5. Sprinkle it with cinnamon and serve cold.

 

 

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