Spicy mixture of many components - adjika - invention caucasian chefs. Mountain cuisine abounds hot spices and spices that other peoples began to use, having tried Georgian or Abkhazian dishes.

condiment queen

Adjika is main condiment on the tables of the peoples of the Caucasus. Depending on the recipe, it is powdered and pasty, as well as in the form of a sauce from fresh vegetables and spices.

Adjika is originally a spicy spice. Its composition, and hence the severity can vary. Then adjika turns out different colors: comes in brown, red, orange and green. Each of these types adds spiciness and sweetness or spiciness and bitterness to the dish. For any hot dish and even snacks, you can cook the original adjika.

Where she came from

Adjika is of Abkhaz origin. There the word means "salt". Saying “adjika”, Abkhazians mean salt and pepper - the main components of adjika.

Adjika was invented in the mountains by shepherds grazing sheep. Their owners gave the shepherds salt with them, so that they added it to the food or water of the sheep, then the animals ate more grass from thirst, which means they got better. Shepherds were forbidden to touch the salt, using it for anything other than feeding sheep. So that the shepherds would not covet salt, their owners mixed it with pepper and cumin, thinking that this would not be successful with the shepherds.

But it turned out the other way around. So, shepherds modified pepper salt, adding other components to it, only improving dishes. No matter how silly it may sound, however, gradually adjika became the adjika that everyone knows, and since then its essential ingredients are salt and garlic, and other dry herbs and spices are added depending on the recipe and the region where the dish is prepared.

Main component

Dry adjika consists of many herbs and spices. The main thing is to know exactly how to mix the components. Adjika (spicy) has red pepper in its composition, and there is a lot of it. It turns out it's very tasty!

The basic recipe, from which delicious dry adjika is obtained, includes several essential ingredients, and salt is not there. main component, surprisingly. Red pepper plays the first violin, the sharpness of which creates a familiar taste, which everyone who has tried classic adjika knows.

Do not forget about one of the most famous Caucasian spices - suneli hops. This is an indispensable component that includes dry adjika. This is a multi-component spice: as many herbs as are included in suneli hops, it is even difficult to find them separately. Now they sell it as a mixture of the right ingredients, and you just need to add it to the dish.

Women of the Caucasus rubbed spices for adjika on a special stone. Now a kitchen mortar is enough for you to get Georgian adjika - a dry mixture of fragrant spices and herbs.

The consistency of the seasoning ground on the stone turned out to be suitable for spreading it on pita bread or other bread products.

no tomatoes

Adjika in the Caucasus is eaten with almost all dishes, sometimes even with desserts.

By the way, they never put tomatoes in real adjika. This is a Russian innovation that has turned the national appetizer akin to eggplant caviar.

Forget about tomatoes when you decide to cook classic adjika.

In addition, adjika can be prepared from dry herbs and spices - dry adjika will come out. It will wonderfully set off any of your meat or fish dishes.

And if you take freshly picked herbs and spices, you get spicy and fresh adjika. Add it to rice or bean garnish. Believe me, it's very tasty.

Gives adjika a red color, and great amount fresh herbs, more often it is cilantro, which takes up half of the total volume of the sauce, gives it a green color.

Why breed adjika?

Here you already have cooked dry adjika. How to dilute it and how to make a sauce or paste like tomato? Simply take water and pour it into your mixture until it reaches the desired consistency. You can replace the water with red wine or wine vinegar, then your adjika will turn out spicy and suitable for a festive feast.

The peoples of the Caucasus cannot imagine their life without adjika. Residents of Georgia and Abkhazia are arguing among themselves who owns the championship in the invention of this outstanding sauce.

By the way, the recipe for Abkhazian and Georgian adjika is different. Cinnamon was never put in the first, and Georgians are used to cooking adjika, adding such a dessert seasoning to it.

According to the inhabitants of the Caucasus, adjika improves health, ranging from digestive system ending male power. This is not surprising, given how many vitamin supplements are included in the composition. this sauce. What is one garlic, famous for its healing properties.

Basic Recipe

Still, as you can see, dry adjika is very popular. Any Caucasian housewife will tell you how to cook it. But knowledge can be enriched at home. Here is a dry one which is easy to try.

For thirty hot peppercorns, take one and a half or two heads of garlic, a spoonful of salt, two tablespoons of zira, four tablespoons of coriander seeds, one tablespoon of dry dill and two tablespoons of suneli hops. Mix everything and crush in a mortar. That's all the wisdom in preparing such a seasoning as dry adjika, the recipe of which given above is basic, and you can vary the ingredients to your liking by adding spices you want there.

Keep in mind that when using fresh vegetables and herbs, you will need to pan-fry them all first. a small amount oils, and then mix with each other, adding or not adding water (it depends on what density and sharpness the adjika will turn out to be).

Additional recipe

So, take about 600 grams of ground hot red pepper, 4 tablespoons of dry coriander mixture, 2 tablespoons of dill seeds, and 2 tablespoons of hop-suneli seasoning. Also, add salt to taste. Don't forget to mix. Here we have prepared dry adjika!

Hurry up to cook

You already know what dry adjika seasoning is. You also know how to breed it, so feel free to start cooking the queen of Middle Eastern seasonings, the queen of the Caucasian feast.

Take plenty of pepper, you can also sweet if you plan to serve fresh sauce, do not even think about adding tomatoes, adjika will get a rich red color from red pepper, and you will keep the authenticity of the seasoning.

Cook dry adjika the way you like, because you can put as many herbs and spices in it as you wish. You can make it fiery-sharp, suitable for hot, and gently spicy, and sweet-spicy, and with rich greens, and with a prevailing aroma of garlic, and with a complex inflorescence of spices. Whatever she can be. The main thing is if it is based on basic recipe, this adjika will be perfect.

As many as the hostesses who cook it.

Find your recipe and remember that you can't do without experimentation!

The true roots of the famous paste-like pepper seasoning - "Adjika" and its recipe come from Abkhazia. The word "adjika" itself comes from the Abkhazian "џyka" - salt, which is one of the main ingredients of the seasoning. History tells that the Abkhazian shepherds, leaving for the mountains to graze sheep, took salt with them and fed the animals with it, thereby causing thirst. Consuming a large number of water and feed, the sheep gained weight, which accelerated the rearing process.

History of creation

Salt in Abkhazia was a valuable seasoning; for a shepherd it was a product that was practically inaccessible, but extremely necessary. So, to increase the volume, bitter pepper, aromatic spices and garlic were mixed into it. Over time, this mixture was nicknamed "adzhiktzatsa" - "ground salt with something", or abbreviated - "adjika".

The people of Georgia are also famous for their love for spicy spices in cooking, including from hot pepper, borrowed the basis of the famous Adjika recipe and made his own adjustments. The addictions of Georgian nationality to walnuts and cilantro added zest to this seasoning.

The recipe for real Georgian adjika does not contain tomatoes or applesauce, the mixture itself is thick, not mushy to which people are accustomed to, buying it from supermarket shelves. Considering how much salt is used to make adjika, Georgian seasoning acquires the quality of perishable product. A mixture of pepper and seasonings is placed in jars and placed in a cool place, for example, in a refrigerator.

Fragrant seasoning is truly a flavoring decoration of any first or second course. Georgian gourmets add the mixture when baking or frying, wiping meat and poultry with it, is used for marinade. On the Georgian table, adjika will be served as a sauce for any meat or fish product, because it taste qualities promote stimulation to eat even more treats with spicy taste from fragrant ingredients. At the same time, the composition of adjika helps to speed up digestion and this does not make you feel heaviness in the stomach after a feast and is unlikely to be deposited as fat in the body.

More than one country, including Russia, borrowed the recipe for Abkhazian spices from hot peppers. Meat connoisseurs around the world prefer adjika from today's huge selection of sauces to their favorite meat dishes.

Food preparation

The process of choosing products for real traditional Georgian adjika is not burdensome, but if you pay attention to the recipe and a couple of nuances, then the end result of the prepared fragrant mixture pleases both the eye and the stomach:

• Hot pepper can be used both red and green, there is no specific preference in the Georgian recipe, the color of the resulting seasoning depends on it, the taste will be unchanged, only visual perception.
• Before cooking, hot pepper must be washed and dried, if you leave it to dry for several days, then adjika will be sharper - real Georgian. If the pepper is soaked a little, about 3 hours, the seasoning will be less spicy.
• Before adding to the mixture, walnuts are pre-roasted in a pan, the same can be done in the oven and then be sure to peel them. Only a walnut is used in the Georgian adjika recipe.
• When choosing greens, freshness will be the main aspect. There should be more cilantro than parsley. In extreme cases, you can use dry herbs, but the Georgian recipe implies only fresh herbs.

Ingredients:

Adjika in Georgian. traditional recipe

For comfortable work with hot pepper, which bakes when it comes into contact with the skin and can leave burns, you should wear rubber or latex gloves.

Burning adjika Georgian recipe ready. For seasoning storage use glass jars , which must first be sterilized, then the resulting mixture is laid in them, the jars are transferred to a cool dark place for longer-term storage, about 2 months.

It should not be forgotten that adjika is a very spicy and salty seasoning, so it should be used in dishes in moderation.

Adjika in Georgian - a seasoning consisting of a mixture herbs, spices and salt. Thanks to interesting taste and enticing aroma, is popular in many countries. No one can do without preparing a snack summer season conservation. Georgia and Abkhazia are considered the birthplace of seasoning.

real adjika

The main product is red hot peppers.. Before cooking, the pods must be washed and dried. Dry Georgian adjika can be added to any dish.

Products:

• leguminous hot pepper- 1.3 kg;
• coriander (grains) - 140 g;
• sunli hops - 140 g;
• pickling salt to taste.

Remove the stem from the pods, leave the seeds. We twist through a meat grinder several times until a homogeneous mass is obtained. For convenience in cooking, it is allowed to use a blender or food processor.

Put the coriander in a deep plate and grind to a powder. Add to the burning ingredient, including suneli hops, salt.

It is good to grind the seasoning in a container until the dry products absorb the pepper juice. Put the paste on an A4 sheet, cover with a second one. Leave for 1-2 days.

Important! The layer should be thin, otherwise the seasoning will not dry out, but, on the contrary, will be covered with mold.

Cooked adjika in Georgian according to the traditional recipe is stored in 2 ways:

• transfer to a glass jar, close tightly and put in a dark, cool place;
• V plastic bag in a refrigerator.

Attention! It is forbidden to use the seasoning snack for people with gastrointestinal diseases, during pregnancy and during breastfeeding. With caution in the pathology of the urinary system.

spicy snack

There are many options for Georgian adjika from hot peppers. Consider how to prepare seasoning with fresh and dried herbs.

Products:

• garlic - 200 g;
• chili pepper - 380 g;
• dry dill - 2 tablespoons;
• coriander fruits - 2.5 tablespoons;
• dried basil - 4 tablespoons;
• hops-suneli - 2.5 tablespoons;
• fresh basil, cilantro - 50 g;
• pickling salt - 50 g.

"Sharp" pleasure

Protect your hands from negative impact hot pepper will help rubber gloves.

Rinse the ingredient, remove the seed and stalk. Divide the garlic into cloves, remove the husk. Rinse the greens, cut into several pieces. Put the prepared products in a blender and grind.

Advice! In the absence of an electric kitchen assistant, you can use a meat grinder. It is required to pass products through it 2 times.

Grind the coriander in a coffee grinder. Add to the resulting mass, salt. Salt is better to purchase a special salting, so the seasoning will be stored much longer. Mix the mass, lay out in sterile jars. Close with lids. That's all, classic adjika prepared according to the recipe from Georgia. It is better to store it in the refrigerator.

green sauce

A snack with nuts is juicy, spicy. Perfectly complement any meat dish: baked, fried or stewed.

Ingredients:

• sweet Bell pepper- 800 g;
• spicy Green pepper- 200 g;
• garlic - 3 heads;
• basil - 20 g;
• hazelnuts - 1 glass;
• salt - 3 tsp;
• suneli hops - 1.5 tsp;
• vinegar 9% - 1 tbsp;
• fresh dill - 30 g.

Peel the pods from the seed box and the stalk. Cut into slices. Remove the husk from the garlic cloves. Rinse greens, dry. Peel nuts from shells. Pass all prepared components through a meat grinder.

Advice! For lovers spicy snack in burning pods, you should not remove the seeds.

In vegetable green puree pour salt, hops-suneli, pour in vinegar. Stir until completely dissolved. Can be loaded upon request vegetable oil, but the shelf life of the snack will be significantly reduced.

glass container pre-process. Spread the spicy mass, hermetically closing the lids. Store in a cold place for 2-3 weeks.

Important! You can replace hazelnuts with walnuts or peanuts. Parsley is allowed as greens.

Snack with nuts for the winter

Cilantro and coriander add to the sauce bright aroma and also change the taste of the dish beyond recognition. The cooking time is 1 hour. You can store it in the refrigerator in a sealed container.

Products:

• chili pepper - 10 pcs.;
• garlic - 2 heads;
• sweet bell pepper- 150 g;
• fresh dill- 20 g;
• hops-suneli - 100 g;
• coriander - 40 g;
• dry cilantro - 40 g;
• rock salt - 4 tsp;
• walnut - 100 g;
• vinegar 9% - 2 tsp

Adjika is prepared in Georgian according to the traditional recipe for the winter according to the following principle:

1. Rinse chili, bell pepper, fresh herbs, put on a dry napkin, dip excess moisture. Cut the pods into 2 parts, clean the seed box and remove the stalk.
2. Divide the garlic into a clove. Remove the skin from each.
3. Pour powdered seasonings into one container, mixing thoroughly.
4. Put the coriander into a deep bowl. Using a wooden pusher, begin to grind the spice. From time to time it is required to add peeled walnuts. The result is an oily mixture with a pronounced spicy aroma.
5. In a glass, combine vinegar and water (6 tsp), mix.
6. IN plastic container add chili and Bell pepper. Puree with an immersion blender until puree, adding regularly, cooked vinegar solution. Dill cut into several parts, add to the container to the peppers, grind. The mixture turns brown.
7. Pour into a deep bowl spicy sauce. Pour dry ingredients in small portions, stirring constantly. Otherwise, lumps may appear.
8. We combine the resulting paste with nuts and coriander. Pass the garlic through a press. Stir until smooth.
9. Arrange in jars, close with lids. We put away for storage.

Adjika with nuts

Consistency ready snack similar to softened butter, with a shiny structure and a spicy aroma.

Adjika Georgian "Minute"

Spicy seasoning will serve as an excellent component for marinating meat on a barbecue or poultry baked in the oven. Consider how to cook a snack without sterilization and additional cooking.

Products:

• tomatoes - 4.5 kg;
• sweet pepper pods - 2.8 kg;
• chili - 100 g;
• garlic - 0.45 kg;
• rock salt - 2 tablespoons;
• vinegar 9% - 1 tbsp.

To get a more tender real Georgian adjika, the rough skin needs to be removed from the tomatoes. To do this, place clean fruits in boiling water hold for 5 minutes. Take it out, remove the skin. Cut into 2 parts, put in a blender bowl and puree. Pour into large saucepan or bowl for food products.

Rinse peppers, remove seeds and stalks. Scroll through a meat grinder. Add to tomatoes.

Remove the husk from the garlic, pass through a press. Put in a container, pour in vinegar, all spices. Stir, cover, leave on the kitchen table for 60 minutes.

Sterilize glass containers in the oven, boil the lids. Arrange a very hot sauce in jars, tightly closing. Remove to refrigerator.

adjarian adjika

Consider the recipe for this spicy seasoning, which is prepared in the original region of Georgia - Adjara.

Products:

• hot red pepper - 1 kg;
• capsicum green hot pepper - 1 kg;
• garlic - 0.55 kg;
• fresh cilantro - 450 g;
• sprigs of dill - 30 g;
• purple variety basil - 30 g;
• rock salt - 1 tbsp;
• coriander beans - 1 tbsp.

Rinse the burning ingredient, cut into 2 parts. Remove seeds, internal partitions. Leave for 3-4 hours warm. This is required so that the slices dry out a little, and excess moisture evaporates.

Peel the garlic and rinse with herbs. Twist all the prepared components through a meat grinder several times.

Advice! For a redder sauce, remove green view pepper and half, from the specified volume, cilantro. Accordingly, the taste of the product will be different.

Grind coriander in a coffee grinder, as powdered seasoning does not give the dish a bright flavor.

The last step is to add salt and spices, mix well. Cover and leave for 20 minutes on the table. Arrange the paste in sterile jars, close and put in the cold. After 24 hours you can use.

There are many options for Georgian adjika, each of which differs in a set of ingredients and taste. ready sauce. It is not recommended to exceed the amount of products during cooking, otherwise the taste of the dish will be different. You can adjust the amount of chili pepper.

Step 1: take dry hot red pepper.

Georgian adjika can be of two colors: red and green. The color of the seasoning depends on its composition. In red adjika, the main ingredient is hot red pepper, which gives adjika its color. So, we take dry hot red pepper and on cutting board carefully cut off with a knife at the pods of the stalk. Further, shake out Peppers have seeds and put them in a bowl. Then, pour the pepper with warm water and leave for three hours. During this time, you need to change the water in the bowl three times.

Step 2: prepare the ingredients.

Take garlic and we clean cloves with a knife from the peel, rinse thoroughly under cold water. Next, we take purified walnuts and wash them under cold water, we need them to make adjika more viscous. Also, peanut butter helps to increase the shelf life of the product and improve its taste.

Step 3: Grind the ingredients.

We spread the soaked hot red pepper from a bowl of water, squeezing it lightly, into a blender. To it we add coriander seeds, seasoning hops - suneli, ground cinnamon, peeled and washed walnuts, peeled garlic and coarse salt. Grinding ingredients in blender paste-like homogeneous mass. Adjika red Georgian is ready! You can store it anywhere and at any temperature, but preferably in a tightly sealed container so that adjika does not dry out.

Step 4: serve Georgian red adjika.

Georgian red adjika is very good for coating chicken or any other meat before frying in the oven. And for those who like it spicier, adjika can be served with ready-made hot meat dish by adding sour cream or tomato juice to it. Bon appetit!

This recipe results in a very hot and spicy product. And, if you want to reduce the sharpness and make the red Georgian adjika less hot, then we advise you to replace half of the hot red pepper with sweet paprika. You can determine the ratio of hot and sweet pepper to your taste.

When preparing a dish where a lot of hot red pepper is used, it is recommended to use gloves, otherwise the skin of the hands from pepper may suffer.

If you want to cook even more spicy adjika, then do not soak the pepper before cooking it.

You can also add chopped fresh herbs to the red Georgian adjika - dill or cilantro, but then the color of the adjika will not be so beautiful and bright.

Ready red Georgian adjika is best stored in a glass container with a tightly closed lid so that the seasoning does not run out of steam.