Adjika is a spicy seasoning in the form of a pasta sauce, which is prepared from hot pepper, garlic, salt and spices. It is traditional for Abkhazian cuisine. In Georgian, Armenian, Russian cuisine is prepared with different variations - with the addition of vegetables (tomatoes, carrots, apples). It can be red and green: the first is prepared from red pepper, the second, respectively, from green. Below we will present you two traditional recipes of adzhika - Abkhazian and Georgian.
Adjika Abkhazian: a recipe
Abika-style Adjika is cooked without much difficulty, like all traditional dishes of the Abkhaz people. Abkhazian cooks have long adopted the motto: simple, natural, tasty. 
Adjika, which is of great importance among Abkhazians, has a savory taste and excellent aroma, enhances the appetite. However, of course, it is not suitable for those who do not like spicy dishes.
Important! Adjika is contraindicated for people with gastritis, increased acidity of the stomach, kidney and liver problems, pregnant women, nursing mothers, young children.
The nutritional value of seasoning is 59 kcal per 100 grams of product. It contains 1 gram of proteins, 3.7 grams of fat and 5.8 grams of carbohydrates. Seasoning is recommended to add to fish, meat and vegetable dishes, to use at dietary food.
Often when cooking adzhika, hostesses add tomatoes of varieties "Labrador", "Golden Domes", "Little Red Riding Hood".The "correct" adjika does not involve the addition of tomatoes, carrots, apples, onions, and sugar. This is what you can cook using our step-by-step instructions.
Kitchen tools
For the preparation of spicy seasoning you will need:
- pan;
- plate;
- spoon;
- knife;
- coffee grinder;
- meat grinder;
- garlic press;
- immersion blender.
Ingredients
The following components are put in the Abzhazian adjika:
- spicy red or green peppers (fresh or dried) - 1 kg (it is better to hold fresh peppers on the balcony for seven days to dry up);
- whole coriander seeds - 100 g;
It will be interesting for you to learn how to grow coriander in your garden and in a pot, how to keep coriander for the winter and how the coriander honey is useful.
- fenugreek - 100 g;
- garlic - one head;
- fresh cilantro - one bunch;
- salt - two tablespoons.
Important! In order to avoid burning the skin on the hands of the operation with pepper should be performed with gloves. Also should protect the face. Hands that are in contact with the spice, you can not touch the mucous membranes of the mouth, eyes, nose. And if adjika caused you to sting a strong burning sensation in your mouth, then in no case can you drink water - it will be even worse. Extinguish the "fire" in the mouth will help a small piece of butter, cream, yogurt or milk.
How to make
Preparing traditional seasoning in Abkhaz can be divided into 13 steps:
- Heat the pan and, stirring occasionally, fry the coriander on it until the spice changes its color and a pleasant aroma appears.
- Remove the coriander from the stove and pour it on a separate plate.
- Fry fenugreek.
- Remove it from heat and mix with coriander.
- Grind roasted spices in a coffee grinder.
- Pepper wash and remove the stem. (For a not too spicy, softer pepper seasoning, remove the entire inside with the seeds).
- Garlic skip through garlic press.
- Cilantro wash and grind.
- Cilantro, pepper and garlic mince.
- Then blend the mixture with a blender.
- Add to the mixture of salt, ground spices, squeezed garlic. Mix well.
- Mix the mixture with a blender until a uniform pasty state.
- Put the seasoning in small glass jars.
Adjika in Caucasian: recipe
The second recipe is also quite simple. Adjika is spicy and aromatic; It is made from two kinds of pepper with the addition of walnuts, which give it a softer taste.
Adjika is also made from apples, zucchini.Using the number of ingredients described below, you will get 920 g of finished adzhika. It goes well with vegetables, fish, meat. If you mix half a teaspoon with sour cream, then a delicious kebab sauce will come out.
Did you know? For a long time, Abkhazian healers have recommended adjika as a remedy for diseases of the digestive system. Valuable substances that it includes, improve metabolism and blood circulation, as well as increase the body's defenses against viral ailments.
Kitchen tools
For the preparation of seasoning in Caucasian you will need:
- knife;
- pan;
- blender.
Ingredients
Products should be prepared:
- hot chili pepper - 185 g (dried during the week);
- hot pepper ordinary (red, green) - 225 g;
- garlic - 200 g;
- walnuts - 150 g;
- coriander - 50 g;
- ucho-suneli (fenugreek blue) - 25 g;
- ground red pepper - 75 g;
- salt (better sea) - 150 g
How to make
Step-by-step instructions for cooking adzhiki in a Caucasian way are as follows:
- Pepper wash, clean the stalks and seeds.
- Fry the walnuts in a pan.
- Garlic peeled.
- Pepper and garlic grind in a blender.
- Then add the nut to the mixture. Beat again.
- Sprinkle with spices and salt.
- Small jars are sterilized in the microwave, pouring a small amount of water in them, at maximum power for three minutes.
- We put in them a thick seasoning, tightly close the lids and send to storage.
What else can you add for piquancy
For spice culinary still sometimes add herbs: basil, dill, parsley. Also, to reduce the spice, among the ingredients used are sweet peppers, tomatoes, eggplants, carrots, and zucchini.
Sometimes they even spice up by adding apples. Invented recipes with the addition of horseradish root.
People who do not like too spicy dishes can use traditional recipes, which include 80% of sweet pepper and only 20% of spicy.
Where it is better to store adjika
Home adjika should be stored in a glass container in a cool place, best of all - in the refrigerator. The shelf life of the seasoning is up to six months. 
To extend the shelf life of the product, it is added vinegar.
Did you know? Previously adjika replaced the Abkhaz salt, which was in short supply and was very expensive. There is a version of the origin of this seasoning, which states that the owners of the flock, sending their animals to pastures in the mountains with shepherds, gave salt to the sheep as a necessary component of their proper nutrition and a way to make them thirsty and appetite. To keep the shepherds from stealing salt, pepper was added to it. However, the shepherds poured spices into it and used it as a seasoning for food.
Adjika - tasty and healthy seasoning. Today there are many recipes - very sharp and softer, with the addition of vegetables and traditional, only with pepper, spices and salt. Therefore, every condiment lover can find one that suits him.
