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Azerbaijan

What are the typical ingredients in Azerbaijani salads?

Introduction: Azerbaijani Salads

Salads are an integral part of Azerbaijani cuisine and are served as a side dish or a light meal. These salads use fresh and flavorful ingredients that reflect the country’s diverse culinary traditions. Azerbaijani salads are known for their colorful appearance, refreshing taste, and healthy ingredients.

Pomegranate Seeds: A Staple Ingredient

Pomegranates are a symbol of prosperity and fertility in Azerbaijani culture and are often used in salads. The sweet and tart taste of the pomegranate seeds adds a burst of flavor to the salad. The seeds are also rich in antioxidants and are a good source of vitamin C. In Azerbaijani cuisine, pomegranate juice is also used as a salad dressing.

Fresh Herbs: Aromatic and Flavorful

Azerbaijani salads are known for their use of fresh herbs, such as cilantro, parsley, dill, and mint. These herbs add an aromatic and flavorful touch to the salad. The herbs are often finely chopped and mixed into the salad or used as a garnish. In addition to their flavor, herbs are also known for their health benefits and are a good source of vitamins and minerals.

Tomatoes and Cucumbers: The Perfect Pair

Tomatoes and cucumbers are a classic combination in Azerbaijani salads. The juicy and sweet taste of the tomatoes pairs well with the crisp and refreshing taste of the cucumbers. These vegetables are also rich in vitamins and minerals, making them a healthy addition to the salad.

Yogurt: A Creamy Addition

Yogurt is a common ingredient in Azerbaijani salads and adds a creamy and tangy flavor to the dish. Yogurt can be used as a dressing or mixed into the salad. In addition to its taste, yogurt is also a good source of protein and probiotics, which can improve digestive health.

Pickled Vegetables: A Tangy Touch

Pickled vegetables, such as cabbage, carrots, and beets, are a popular addition to Azerbaijani salads. The tangy and sour taste of the pickled vegetables adds a unique flavor to the salad. Pickled vegetables are also a good source of probiotics, which can improve gut health.

Meat and Cheese: Hearty Salad Options

Azerbaijani salads can also include meat and cheese, such as feta cheese or grilled chicken. These ingredients add a hearty and savory flavor to the salad and make it a complete meal. Meat and cheese are also a good source of protein, which can help to keep you full and satisfied.

Sumac and Lemon: The Final Touches

Sumac and lemon are often used as a final touch to Azerbaijani salads. Sumac is a red spice that has a tangy and lemony flavor and is sprinkled over the salad. Lemon juice can also be used as a dressing or squeezed over the salad to add a fresh and citrusy taste. These ingredients enhance the overall flavor of the salad and give it a distinct Azerbaijani taste.

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Austria

What are the typical ingredients in Austrian salads?

Introduction: Austrian Salad Tradition

Austria is famous for its rich culture and cuisine, and its salads are no exception. Salads in Austria are known for their fresh, wholesome ingredients and unique flavor combinations. Austrian salad tradition dates back to the early 1900s when salads were considered a luxury item. Today, Austrian salads are enjoyed by people of all ages and are a staple in many Austrian kitchens.

Basic Ingredients in Austrian Salad

Austrian salads are typically made with fresh vegetables, herbs, and fruits. Some common ingredients include lettuce, tomatoes, cucumbers, bell peppers, carrots, onions, and radishes. Austrian salads also often include hard-boiled eggs and cooked potatoes. In addition to vegetables and fruits, nuts and seeds are often added to salads for texture and flavor.

Green Salad Varieties in Austria

Green salads are a popular type of salad in Austria. They can be made with a variety of greens, such as arugula, spinach, and romaine lettuce. These salads are often topped with a variety of vegetables, such as cucumbers, tomatoes, and radishes. Nuts and seeds are also commonly added to green salads in Austria.

Root Vegetables Used in Austrian Salad

Root vegetables, such as beets, carrots, and turnips, are often used in Austrian salads. These vegetables provide a unique flavor and texture to the salad and are often boiled or roasted before being added to the salad. In addition to root vegetables, peppers and onions are also commonly used in Austrian salads.

Meat and Cheese in Austrian Salad

Meat and cheese are often added to Austrian salads for added protein and flavor. Some common meats used in Austrian salads include ham, bacon, and chicken. Cheese is also a popular addition to salads, with feta and goat cheese being some of the most commonly used varieties.

Dressings in Austrian Salad

Dressings are an important part of Austrian salads, with many different types of dressings used. Some common dressings include vinaigrettes made with olive oil and vinegar, creamy dressings made with sour cream or yogurt, and herb-based dressings made with fresh herbs like dill and parsley. Austrian dressings are typically light and refreshing, allowing the flavors of the salad ingredients to shine.

Popular Austrian Salad Recipes

One popular Austrian salad recipe is the Viennese potato salad, which is made with boiled potatoes, onions, and a dressing made with apple cider vinegar and mustard. Another popular salad in Austria is the cucumber salad, which is made with sliced cucumbers, onions, and a creamy dressing made with sour cream and dill. Waldorf salad, made with apples, celery, walnuts, and a creamy dressing, is also a popular Austrian salad.

Conclusion: Austrian Salad Culture and Cuisine

Austrian salads are an integral part of Austrian culture and cuisine. Fresh, wholesome ingredients and unique flavor combinations are hallmarks of Austrian salads. From green salads to root vegetable salads, and from meat and cheese to herb-based dressings, Austrian salads offer something for everyone. Whether enjoyed as a side dish or as a main course, Austrian salads are sure to delight and satisfy.

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Armenia

What are the typical ingredients in Armenian salads?

Introduction: Armenian Salads

Armenian cuisine is known for its rich and flavorful dishes, and salads are no exception. Armenian salads are a combination of fresh vegetables, fruits, herbs, and spices, often mixed with nuts, grains, dairy products, or meat. These salads are not only delicious but also healthy, as they are made with nutrient-dense ingredients.

Armenian salads are a versatile dish that can be served as a side dish or a main course. They can be enjoyed year-round, but they are particularly popular during the summer months when fresh produce is abundant. Armenian salads are a perfect way to showcase the flavors and colors of the Mediterranean and Middle Eastern cuisine.

Basis of Armenian Salads: Vegetables

Vegetables are the foundation of Armenian salads. Tomatoes, cucumbers, onions, bell peppers, and lettuce are the most common vegetables used in Armenian salads. Other vegetables that are often used include radishes, carrots, beets, eggplants, and zucchini. These vegetables are usually cut into small pieces and mixed together to create a colorful and flavorful salad.

Armenian salads are often seasoned with fresh herbs such as parsley, mint, and cilantro. These herbs not only add flavor but also provide health benefits. Parsley is rich in vitamin C, while mint is known for its soothing digestive properties. Cilantro is a good source of antioxidants and has been shown to have anti-inflammatory properties.

Aromatic Herbs and Spices

Armenian salads are also flavored with a variety of spices. Some of the most common spices used include cumin, paprika, sumac, and Aleppo pepper. These spices add depth to the flavor of the salad and provide health benefits. Cumin is known for its digestive properties, while paprika is rich in antioxidants.

Fruits in Armenian Salads

Fruits are also a common ingredient in Armenian salads. Pomegranates, grapes, and apricots are often used to add sweetness and texture to the salad. Pomegranates are a rich source of antioxidants, while apricots are high in fiber and vitamin C.

Nuts and Grains

Nuts and grains are often added to Armenian salads to provide protein and texture. Walnuts, almonds, and pine nuts are commonly used nuts, while bulgur and wheat berries are popular grains. These ingredients not only add nutritional value but also create a satisfying crunch in the salad.

Dairy Products and Meat

Armenian salads can also include dairy products and meat. Feta cheese, yogurt, and labneh are often used to add creaminess and tanginess to the salad. Grilled chicken, lamb, or beef can be added to create a hearty main course salad.

Dressings in Armenian Salads

Armenian salads are usually dressed with a simple vinaigrette made with olive oil, lemon juice, and garlic. This dressing enhances the flavor of the salad without overpowering it. Some Armenian salads are also dressed with a yogurt-based sauce, which adds creaminess and tanginess.

Conclusion: A Rich and Flavorful Tradition

Armenian salads are a testament to the rich and flavorful tradition of the Armenian cuisine. They are a healthy and delicious way to enjoy fresh vegetables, fruits, nuts, and grains. These salads are versatile and can be adapted to suit different tastes and dietary needs. Whether served as a side dish or a main course, Armenian salads are sure to please the palate and nourish the body.

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Angola

What are the typical ingredients in Angolan salads?

Introduction: The Richness of Angolan Salad Culture

Angolan cuisine is a fusion of Portuguese, African, and Brazilian flavors and traditions, resulting in a rich and diverse culinary culture. One of the most popular dishes in Angola is the salad, which takes advantage of the country’s plentiful fruits and vegetables, as well as its access to fresh seafood and spices. Angolan salads are renowned for their fresh and vibrant flavors, as well as their nutritional value, making them an excellent choice for health-conscious diners.

Common Vegetables: Leafy Greens and Colorful Veggies

Angolan salads typically include a variety of leafy greens and colorful vegetables. Some of the most popular options include lettuce, arugula, bell peppers, tomatoes, cucumbers, and carrots. These vegetables are often chopped or sliced and arranged on a bed of greens to create a visually appealing dish. In addition to their vibrant colors, these vegetables are rich in vitamins, minerals, and fiber, making them an excellent choice for those looking to maintain a healthy diet.

Fruits and Nuts: Add a Touch of Sweetness and Crunchiness

Angolan salads also frequently feature fruits and nuts, which add a touch of sweetness and crunchiness to the dish. Some of the most common fruits used in Angolan salads include oranges, mangoes, and pineapples, which are often sliced and arranged on top of the vegetables. Nuts such as cashews and peanuts are also frequently used to add a crunchy texture to the salad. These ingredients not only enhance the flavor of the salad but also provide a source of healthy fats and nutrients.

Fish and Seafood: A Healthy and Delicious Protein Source

Angola’s access to fresh seafood means that fish and shellfish are often incorporated into salads as a source of protein. Some of the most popular seafood used in Angolan salads include shrimp, squid, and tuna. These ingredients are typically grilled or seared before being added to the salad, giving them a smoky flavor that complements the fresh vegetables and fruits. Fish and seafood are a healthy and delicious source of protein, making them an excellent addition to any salad.

Spices and Herbs: The Secret to Flavorful Salads

Spices and herbs are an essential component of Angolan salads, providing a burst of flavor that elevates the dish to new heights. Some of the most commonly used spices include garlic, ginger, and paprika, which are used to add a savory and slightly spicy flavor to the salad. Herbs like coriander, parsley, and mint are also frequently used to add a fresh and aromatic element to the dish. The combination of spices and herbs used in Angolan salads varies depending on the region and the cook’s preferences, but they are always guaranteed to pack a flavorful punch.

Dressings and Sauces: From Simple Vinaigrettes to Creamy Delights

The dressing or sauce used in an Angolan salad can make or break the dish. While some salads are dressed simply with olive oil and vinegar, others are topped with creamy sauces like mayonnaise or yogurt. These sauces often include spices and herbs to enhance their flavor, and they can be used to balance out the sweetness and acidity of the fruits and vegetables in the salad. The choice of dressing or sauce often depends on the ingredients used in the salad and the cook’s personal taste.

Influences from Portuguese and African Cuisines

Angolan cuisine is a product of the country’s complex history, which includes Portuguese colonization and influences from various African cultures. These influences are reflected in the ingredients and preparation methods used in Angolan salads. The use of fruits, nuts, and seafood in salads is a reflection of Angola’s coastal location and its access to fresh produce. The use of spices and herbs reflects the country’s African roots, as does the preference for grilled or seared seafood over fried options. The use of creamy sauces also reflects Portugal’s influence on the country’s cuisine.

Conclusion: A Vibrant and Nutritious Dish Worth Discovering

Angolan salads are a testament to the country’s rich culinary culture, incorporating a diverse range of flavors and ingredients to create a dish that is both vibrant and nutritious. From leafy greens and colorful vegetables to sweet fruits, crunchy nuts, and flavorful spices, Angolan salads offer a sensory experience that is sure to please. Whether you are a health-conscious diner or a foodie looking for new culinary experiences, Angolan salads are well worth discovering.

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Andorra

What are the typical ingredients in Andorran salads?

Introduction: Andorran cuisine and salads

Andorra is a tiny country located in the Pyrenees Mountains between France and Spain. The cuisine of Andorra is heavily influenced by its neighboring countries, resulting in a fusion of French and Spanish flavors. Andorran salads are no exception to this mix of culinary traditions, incorporating a variety of fresh vegetables, cheeses, meats, and nuts.

Fresh vegetables and herbs in Andorran salads

Fresh vegetables are the foundation of Andorran salads. Tomatoes, cucumbers, bell peppers, and onions are common ingredients, along with leafy greens such as lettuce, spinach, and arugula. Andorran salads also often feature fresh herbs such as parsley, chives, and cilantro. These ingredients are usually chopped or sliced and arranged artfully on a plate.

Cheeses used in Andorran salads

Cheese is a key ingredient in Andorran cuisine, and it is often used in salads as well. One of the most common cheeses used in Andorran salads is fresh goat cheese, which is crumbled over the top of the salad. Cow’s milk cheese such as manchego and blue cheese are also popular choices. These cheeses are usually cut into small cubes and scattered throughout the salad.

Meat and fish ingredients in Andorran salads

Meat and fish are also commonly found in Andorran salads. Grilled chicken or beef may be sliced and added to the salad, as well as canned tuna or anchovies. In some variations, cured ham or sausage may also be used. These ingredients are often added in small quantities to provide a burst of flavor and protein to the salad.

Nuts and seeds in Andorran salads

Nuts and seeds are a popular addition to Andorran salads. Walnuts, almonds, and pine nuts are often toasted and sprinkled over the top of the salad. Sunflower seeds and pumpkin seeds may also be used. These ingredients add crunch and texture to the salad, as well as healthy fats and nutrients.

Dressings and sauces in Andorran salads

Dressings and sauces play an important role in Andorran salads. Vinaigrette made with olive oil and vinegar is a classic dressing choice. Other options include creamy dressings made with yogurt or mayonnaise, and sauces such as romesco, which is made with roasted red peppers, almonds, and garlic. These dressings and sauces add flavor and moisture to the salad.

Fruits in Andorran salads

Fruits are not a common ingredient in Andorran salads, but they can be used in some variations, particularly in summer. Peaches, apricots, and strawberries may be sliced and added to the salad. These fruits provide a sweet and refreshing contrast to the savory ingredients in the salad.

Conclusion: The richness of Andorran salad ingredients

Andorran salads are a perfect example of the country’s fusion cuisine, combining fresh vegetables, cheeses, meats, nuts, and dressings from French and Spanish traditions. These salads are not only healthy and nutritious, but also bursting with flavor and texture. Whether as a side dish or a main course, Andorran salads are a great way to explore the rich culinary traditions of this tiny country.

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Algeria

What are the typical ingredients in Algerian salads?

Introduction: Algerian cuisine

Algerian cuisine is a rich and diverse mix of distinct culinary traditions from North Africa, the Mediterranean, and the Middle East. Algerian cuisine is characterized by its bold and flavorful dishes, which are often made with fresh, locally sourced ingredients. Like many other cuisines, salads are a staple in Algerian cuisine, and they are often served as a side dish or as a light meal.

Basic ingredients for Algerian salads

Algerian salads are known for their fresh and vibrant flavors, and they are usually made with a combination of vegetables, herbs, and spices. The base of Algerian salads is typically made up of leafy greens, such as lettuce, arugula, or spinach. These greens are then topped with a variety of other ingredients, including tomatoes, cucumbers, peppers, and onions.

Vegetables commonly used

Algerian salads are known for their use of fresh and colorful vegetables. Some of the most commonly used vegetables in Algerian salads include tomatoes, bell peppers, carrots, cucumbers, radishes, and onions. These vegetables are often sliced or chopped and added directly to the salad. Algerian salads also feature a variety of leafy greens, such as lettuce, spinach, and arugula.

Herbs and spices that add flavor

Herbs and spices are an essential part of Algerian cuisine, and they are often used to add flavor and depth to salads. Some of the most commonly used herbs and spices in Algerian salads include parsley, cilantro, mint, dill, cumin, paprika, and coriander. These herbs and spices are typically used in small amounts to add just the right amount of flavor and complexity to the salad.

Protein sources in Algerian salads

Algerian salads are often vegetarian, but they can also feature a variety of protein sources. Some popular protein sources in Algerian salads include hard-boiled eggs, canned tuna, grilled chicken, and chickpeas. These protein sources are often added to the salad to make it more filling and satisfying, especially if the salad is being served as a main dish.

Dressings and oils used

Algerian salads are typically dressed with a simple vinaigrette made from olive oil, vinegar, and lemon juice. This vinaigrette is often seasoned with salt, pepper, and a variety of herbs and spices, depending on the salad. Algerian salads may also be dressed with a yogurt-based sauce, such as tzatziki, for a creamy and tangy flavor.

Popular Algerian salad recipes

One of the most popular Algerian salads is the Mechouia salad, which is made with roasted red peppers, tomatoes, and onions. Another popular salad is the Tchoutchouka salad, which features roasted bell peppers, tomatoes, and garlic. Algerian salads can also be made with couscous, such as the Chorba salad, which is made with couscous, chickpeas, and a variety of vegetables.

Nutritional value and health benefits

Algerian salads are a healthy and nutritious addition to any diet. They are typically low in calories and fat and are packed with vitamins, minerals, and fiber. The vegetables used in Algerian salads are a rich source of antioxidants, which can help protect against chronic diseases such as cancer and heart disease. The protein sources in Algerian salads, such as eggs and chickpeas, provide important nutrients such as protein and iron. Overall, Algerian salads are a tasty and healthy way to enjoy the flavors of North Africa.

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Albania

What are the typical ingredients in Albanian salads?

Introduction: Albanian salads

Albanian cuisine is known for its rich and flavorful dishes. One of the staples of Albanian cuisine is the salad. Albanian salads are known for their fresh and wholesome ingredients, as well as their unique flavor combinations. They are often served as a side dish to main courses or as a light meal on their own.

Salads in Albanian cuisine

Albanian salads are typically made with fresh and locally sourced ingredients. They are often served year-round, with seasonal variations in the ingredients used. Albanian salads are known for their simplicity, with the focus on the quality and freshness of the ingredients.

The role of vegetables

Vegetables are the main component of Albanian salads. Fresh, raw vegetables such as tomatoes, cucumbers, peppers, onions, and lettuce are typically used. Other vegetables such as carrots, beets, and radishes may also be included. Albanian salads are known for their colorful and vibrant appearance, which is due in part to the wide variety of vegetables used.

Main ingredients in Albanian salads

In addition to vegetables, Albanian salads may also include other ingredients such as beans, lentils, and rice. These ingredients provide additional texture and flavor to the salad. Feta cheese is a common ingredient in Albanian salads, adding a salty and tangy flavor to the dish.

Dairy products in Albanian salads

Dairy products such as yogurt and sour cream are also used in Albanian salads. These ingredients provide a creamy texture to the salad and help to balance out the acidity of the vegetables. Albanian salads may also include grated cheese or crumbled goat cheese.

Herbs and spices used in Albanian salads

Herbs and spices are used to add flavor and complexity to Albanian salads. Common herbs used include parsley, dill, and mint. Spices such as paprika, cumin, and garlic may also be used to add depth and flavor to the dish.

Dressings and oils in Albanian salads

Albanian salads are typically dressed with a simple vinaigrette made from olive oil and vinegar. Lemon juice may also be used to add acidity to the dressing. Other oils such as sunflower oil or vegetable oil may be used as well. Albanian salads are known for their light and refreshing dressings.

Regional variations in Albanian salads

There are many regional variations of Albanian salads, with different ingredients and flavor combinations used depending on the region. For example, in southern Albania, salads may be made with roasted red peppers, while in the north, salads may be made with roasted eggplant. Despite these variations, all Albanian salads share a focus on fresh and wholesome ingredients and a simple yet flavorful dressing.

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Food

10 Salads We Would Eat Right Now

Salads are light, tasty, and perfect when it gets warmer outside. Hearty dishes definitely have a hard time against our selection, because we have put together 10 salads that we can’t resist.

To go

Our bulgur avocado salad is one of our absolute favorites. Because it can be wonderfully prepared and taken to work the next day. Colleagues are guaranteed to be jealous.

Hello boss

The chef’s salad is one of the absolute classics among salads and should therefore not be missing from our list. With cheese, egg, and ham, even those who eat a lot don’t have to worry that the salad won’t fill them up.

¡Hola!

Mexico is pretty popular as a vacation destination right now. We’re bringing Mexican cuisine home with this salad creation. The spicy beef provides flavor and the tortilla bowls are visually appealing.

Unusual combo

Mango and tomato together? This combination sounds unusual at first, but it should definitely be tried once. The spice and fruit are rounded off with buffalo mozzarella.

Tasty sticks

Before the asparagus season is over, this salad should definitely end up on your plate. The healthy sticks and fruity oranges complement each other wonderfully and get you in the mood for summer. Serrano ham makes this salad even nobler.

The second violin

Admittedly, the salad only plays a supporting role in this dish. But if you can get kids so excited about greenery, there’s nothing wrong with that, is there? The small yeast cakes are easy to prepare and are guaranteed to be a hit at the next birthday party.

Protein bomb

This salad is packed with protein thanks to the salmon and eggs. In addition, one serving has just 266 calories. The right dinner for the beach figure project.

Healthy tubers

Potato salad is often made with mayonnaise and is unfortunately very greasy. Not to mention finished products. Our variant, on the other hand, is light and gets a special kick of freshness from the radishes and sprouts.

Cold instead of warm

Do you only eat beans and rice warm? Not correct! Our delicious salad with these two ingredients is the best proof. Pumpkin seeds and peach add the crunch and fruit factor. So delicious and perfect for the next picnic or barbecue event.

Vegan and delicious

This salad is delicious on its own or as a side dish. It doesn’t matter how, it’s vegan and light in any case, because one serving only needs 325 calories. By the way, vegetables and tofu together ensure the perfect mix of nutrients.

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Food

Worrying: Antibiotic-Resistant Bacteria in Ready-to-Eat Salads

The consumption of lettuce is actually considered healthy, but scientists from Braunschweig have discovered that there are coli bacteria on ready-to-eat lettuce and other cut vegetables. The said antibiotic-resistant bacteria were found in every single sample of the 24 packs purchased.

For the study, researchers from Braunschweig bought various packaged herbs and salads in several supermarkets, in particular mixed lettuce, rocket, and coriander. These were then examined for multi-resistant bacteria: the result is frightening!

Where do the germs come from?

In many animal houses, the antibiotic tetracycline is used, some of which is later excreted by the animals. The excrements of the animals contain residues of this antibiotic as well as resistant germs.

But what does that have to do with ready-to-eat salads? The remains of the drug, including the antibiotic-resistant bacteria, end up in the manure used to fertilize the fields and thus also come into contact with the lettuce and other plants grown there.

Several antibiotics are powerless against the germs found

At first, the bacteria can still be classified as harmless, but the real danger begins after consumption: the intestinal germs have various resistance genes that can be transferred. In this way, the resistant genes can be passed on from the initially harmless intestinal bacterium to more dangerous bacteria. This means that if the antibiotic-resistant bacteria cause disease in the body, no drug will be able to counteract it because the pathogen is immune to it. This fact is to be classified as very worrying, especially for seriously ill people.

Wash the lettuce thoroughly before eating

The general rule is: to wash lettuce and raw vegetables thoroughly with clean water before eating to ensure that you eat as few germs as possible. At best, do not buy pre-packaged or pre-cut salads, because that is where the antibiotic-resistant bacteria spread particularly quickly. Pregnant women and weakened people, in particular, should follow this rule.

If you still have concerns, you can eat vegetables and fresh herbs to 70 degrees for at least two minutes before eating to avoid the risk of germs.

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Cooking Tips

9 Tips for Cooking Salads

If you want to make the most delicious salad, then our advice will definitely come in handy!

  1. Conventionally prepared radish salad takes on a savory flavor when sprinkled with ground walnuts.
  2. Eggs for salad must be boiled for at least 10 minutes.
  3. Bean and pea pods for salads are boiled in highly boiling salted water; they should boil vigorously until they are cooked to maintain a rich green color.
  4. The flavor of the salad depends a lot on how the food is cut. Slice vegetables into a salad evenly and thinly. The slices should literally show through! Then they are well soaked in the dressing.
  5. Try to stir the salad with careful movements from bottom to top.
  6. Don’t forget to garnish the salad. To do this, choose the most beautiful vegetables, slices of ruddy apples, mouth-watering pieces of meat or fish, fresh sprigs of parsley, dill, celery.
  7. A salad decorated with a “net” of mayonnaise will be very attractive.
  8. Finely chopped onions will not burn and will acquire a beautiful color if you first roll them in flour.
  9. After you have peeled and chopped the onion or garlic, rub your hands with damp salt or half a tomato and then wash.
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