Home adjika - you will lick your fingers

Spicy seasonings and sauces are especially popular in the national cuisines of the southern nations, adjika is no exception, because it perfectly stimulates the appetite and colors the dish with new and unusual flavors.

In addition, the special substances found in bitter pepper easily kill the pathogenic bacteria that can cause food poisoning, which is very important in hot Southern countries.

Many believe that Georgia is the birthplace of such an interesting seasoning, but this is not so, because in fact the adjika was invented precisely in Abkhazia. Interestingly, in the Abkhaz language the real adjika will sound like “aparpyl-jika”, which means “pepper salt”, and the word adjika means “salt”.


In deciphering the present name, the whole main essence of the seasoning is covered: according to the classical recipe, adzhika was prepared from ground salt with hot pepper and herbs.

According to the existing version, the currently popular hot and fragrant seasoning,appeared from the Abkhazian shepherds, who every spring drove the herds into the mountains, where the animals had to actively eat and gain weight. The owners of the animals gave the shepherds salt, so that it would make the sheep thirsty, which made them eat and drink more, and therefore gain weight more quickly.

At that time, salt was an expensive enough product for herders not to use it for their own purposes, the owners mixed it with pepper. But the resourceful shepherds found their own benefit here: it turned out that if salt mixed with pepper was enriched with aromatic herbs and garlic, it turns out to be an incredibly tasty and savory seasoning that can be perfectly added to any dish!

Today, there are many ways to prepare homemade ajik, but the classic and the most correct one is just one: pepper, salt and garlic are rubbed on a flat stone, to form an oily azhichnoy mixture.

Real jam

By all the rules, the pepper should also be smoked, although today the rules of preparation are simplified: the pepper is used fresh, other spices can be added, and in the Russian kitchen tomatoes are also added to make the result softer to taste.

Good adjika is an excellent means to improve appetite, as well as to prevent the stable functioning of the circulatory and digestive systems. In addition, hot pepper contains a special substance that helps to fight colds and bacterial diseases.

Types and scope

On sale you can find two main types of adzhika: fresh in the form of sauce and dry adzhika. The latter is usually made by mixing dry peppers, spices, and garlic.

Most often, dry adjika is used as a seasoning for sauces or soups, it is added to stews, as well as in marinade of chicken and fish, which makes it possible to get a slightly savory spicy taste.

Fresh adjika is prepared by processing fresh pepper. You are greatly mistaken if you are sure that it can only be red, so it will be if it was made from ripe red pepper. But if unripe green pods of pepper were used for cooking, then adjika will receive a green color and a less pungent taste.

Must be thick

The most spicy, most often, fresh red adjika, it is customary to serve roasted go baked meat, fried poultry, it can be added to dishes from vegetables, legumes and eggs, as well as soups and rice.Since the green adzhika is less acute, it is usually added to stew, fish and poultry, to some cheeses, sauces, vegetable stews, as well as to squash and eggplant caviar.

Adjika can be a good basis for making a very tasty and savory sauce, which is ideal for smearing poultry before sending it to the roast in the oven. As a result, you get a blush and an appetizing crust, and the dish gets a pleasant aroma and a piquant taste.

Secrets of cooking delicious homemade adzhika

There are various ways to prepare this dish, most often, the hostesses prepare adzhika in the fall, and then preserve it for the winter, so that the whole cold period pamper yourself with fresh and fragrant spices.

In traditional recipes of the Abkhazian or Georgian adjika, tomatoes are not used, they began to be added in Russian cuisine, so that the dish was not so spicy. If you still decided to use tomatoes, then they can be of any degree of ripeness, the main thing is not to overreach.

Recipe for green Abkhaz adzhika

To prepare you will need:

  • green peppers - 1 kg;
  • coarse grinding salt - 100 g;
  • coriander seeds - 0.5 tsp;
  • cilantro - 1 bundle;
  • garlic - 1 head.

We start with the processing of peppers: cut in half and remove the core. Peel the garlic head, cut into large slices. My cilantro and dry, and then also chop it into large pieces.


Now in a mortar, you need to crush the coriander with salt, and peppers, cilantro and garlic skip through a meat grinder or grind in a blender. We add crushed coriander with salt to the total mass, mix everything well, put it in the jars, close and put in the fridge.

Georgian Adzhika Recipe

To prepare you will need:

  • red hot pepper - 500 g;
  • garlic - 1 kg;
  • dill - 2 bunches;
  • parsley - 1 bunch;
  • cilantro - 1 bundle;
  • condiment "hops-suneli" - 50 g;
  • salt - 1 tbsp. a spoon.

Peppercorns thoroughly washed and pruned tails, the seeds can be removed, but then adjika will turn out less sharp. Parsley, dill and cilantro are also thoroughly washed under water and cut. We grind pepper and herbs in a meat grinder or in a blender, add salt, and also hops-suneli. It is simple to store adjika: spread out in jars and send to the bottom shelf of the refrigerator.

Adjika recipe with tomatoes

To prepare you will need:

  • hot peppers - 2 pcs.;
  • tomatoes - 1 kg;
  • horseradish - 100 g;
  • sweet Bulgarian pepper - 1 kg;
  • garlic - 100 g;
  • vinegar 9% - 100 ml;
  • sugar - 2 tbsp. spoons;
  • salt - 1 tbsp. a spoon.

We wash vegetables under water, clean the peppers from the stalk and remove the seeds, cut off the tails from the bitter pepper. Horseradish cleaned and rubbed on a fine grater, in a blender we fold the bitter and sweet peppers, tomatoes, peeled garlic, and grind. Then we add the prepared horseradish to the total mass, fill it with salt and sugar, put it in jars and store it in the refrigerator.

You can cook at home

While cooking such a savory and interesting dish, you should still observe some rules for your own safety: the fact is that hot pepper contains capsaicin, which in small doses is useful for the human body, but at the same time, can cause skin burns.

Therefore, processing hot peppers, you must always stock up with gloves, and also make sure that it does not fall on the mucous membrane of the eyes, so do not bend too low to the blender or meat grinder.

It is also important to know that such spices should not be abused, especially those who suffer from diseases of the gastrointestinal tract, and also to refrain from eating to those who have ulcers or irritations in the mouth.

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